Nfocus April 2021

APRIL 2021 Party photos from Unleashed, TPAC's 40th Anniversary, Conversations at OZ and more

The Epicurean Issue Meet the men and women behind some of Nashville's most delicious enterprises

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Heart of Green Hills 3826 Bedford Avenue #303

3 bedrooms plus office, 3229 square feet

Gated parking

$1,195,000

Steve Fridrich 615.327.4800

A Timeless Southern Classic

615.321.4420 nfocusmagazine.com

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AGOL D E AL EXI S C AR A C AR A C ITIZE NS OF H U M ANI TY E L EV ENTY E LLIOTT L AU R EN FAH ERTY H U NTER B EL L J LOW ERY L’AGENC E LAFAY E T TE 1 4 8 NEW YOR K N I L I LOTAN RAG & B ONE R AI L S S E A NEW YOR K S E E BY C H LOE T I S H COX V I NC E

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Richard Courtney

Starling Davis

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Lynn Samuels

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Courtney Jenrath

N A2021 S H V| Infocusmagazine.com LLE • 615-327-4800 4 >> APRIL

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FRIDRICHANDCLARK.COM

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Greater Nashville Realtors

Richard Bryan

PLATINUM

Greater Nashville Realtors Greater Nashville Realtors Greater Nashville Realtors

SAPPHIRE

DIAMOND

DIAMOND ELITE

Independently owned & operated since 1966

Maintaining our tradition of excellence, Fridrich & Clark Realty had more recipients

Cheryl Ewing

Daniel Hope

Tom Fussell

Karen Moore

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Greater Nashville Realtors

GOLD Christy Reed

Valerie Roberts

Jennifer Stadler

Trish Woolwine

Leah Crutchfield

Lise Deschenes

Margaret Davidson

Cathy East

Cheryl Macey

Elizabeth McGuire

Tami Seidlecki

Ashna Tipnis

Mary Kocina Diamond

Nancy Torrans Platinum

Tina Pierret Silver

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Ruby Elshafei

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Ann Marie Strickmaker

WILLIAMSON COUNTY ASSOCIATION OF REALTORS Celebration of Excellence

Independently owned & operated since 1966

FRIDRICHANDCLARK.COM

|

Congratulations!

Greater Nashville Realtors Greater Nashville Realtors

SILVER

SAPPHIRE

of the Awards of Excellence than any other Middle Tennessee real estate firm.

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Office: 615.463.3333 Each RE/MAX office is independently owned and operated.

Each RE/MAX office is independently owned and operated.

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2021 3.)RE/MAX RE/MAX National8th Housing Report, 2020 4.)

4.) Entrepreneur’s Entrepreneur’s 2020 3.)

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Awards of Excellence Congratulations to our associates and their outstanding achievements in 2020!

G R E AT E R N AS H V I L L E R E A LTO R S AWA R D R EC I P I E N TS :

SHAUNA BROOKS

NATHAN MATWIJEC

DIAMOND Award

STEPHANIE KLEINER SAPPHIRE Award

JACKIE BROWN SILVER Award

JAY LOWENTHAL

DIAMOND Award

STEPHANIE LOWE SAPPHIRE Award

KIMBERLY DOUGHER SILVER Award

DANA BATTAGLIA

PLATINUM Award

CAROLINE RIGSBY

MURPHIE CLEM

SAPPHIRE Award

MIKE MATWIJEC SILVER Award

MISSY BROWER

SAPPHIRE Award

MCLEAN STINSON

GOLD Award

SUZANNE MCMILLAN

SAPPHIRE Award

SILVER Award

BRADY SMITH

SILVER Award

SILVER Award

YVONNE KELLY

SAPPHIRE Award

ALEX SLOAN

GOLD Award

ALI NOEL

SILVER Award

JULIE CASASSA

SAPPHIRE Award

CAROLYN MCHANEY WALLER | SILVER Award

JENNY TELWAR SILVER Award

W I I L I A M S O N C O U N T Y AS S O C I AT I O N O F R E A LTO R S AWA R D R EC I P I E N TS :

KIM BRANNON

PLATINUM Award

ANNA CAMPBELL PLATINUM Award

AMI KASE

ANGIE LANGFORD

PLATINUM Award

CHRIS ELROD GOLD Award

PLATINUM Award

LAURAN HECKMAN GOLD Award

ZEITLIN SOTHEBY’S INTERNATIONAL REALTY Green Hills: 615.383.0813 | Belle Meade: 615.202.7777 | Franklin: 615.794.0833 Each office is independently owned and operated. | zeitlin.com

8 >> APRIL 2021 | nfocusmagazine.com

BRAD LANGFORD PLATINUM Award

SHAWN TATE GOLD Award

JESSICA TORRES PLATINUM Award

SUNSHINE WEAVER SILVER Award

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nfocusmagazine.com

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Contents April 2021 | Vol. xxviii, No. 4

parties

features

departments

19

30

12

In Our Words

Inside the minds and kitchens of five local culinary creators

30 32 36 40 42

16

Behind the Scenes

20

Waiting in the Wings TPAC celebrates 40th anniversary with star-studded special

The Art of Conversation From Home

Conversations at OZ fundraiser goes virtual this year

22

The Big Picture

24

26

45

How About Dinner and a Movie stays home for the evening

61

Pressing the Paws Button Unleashed celebrates 75 years of the Nashville Humane Association

In Good Taste

Food for Thought The local artisans behind some of Nashville’s most delicious businesses

Where the Chefs Eat: Global Edition

Chefs and restaurateurs recommend their favorite international restaurants

The Sweet Spot The Nashville Dolphins’ newest event includes shrimp boil and silent auction

45

ON THE COVER

72

26

36

Getting to know chef and restaurateur Arnold Myint

Step Inside Roze Pony, the new brasserie from Julia Jaksic, opens in Belle Meade

74

Mary Elizabeth Wilcox marries David Brandon Suggs

75

Expert etiquette advice from John Bridges

76

Looking back at the history of Nashville Farmers’ Market

61

Chef and restaurateur Arnold Myint photographed at home by Daniel Meigs. Go behind the scenes with Arnold to learn more about his career and what he’s working on next on page 16.

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Sarah Souther, Bang Candy Jason Ridgel, Guidance Whiskey Guenievre Milliner, Little Gourmand Derek Wolf, Over the Fire Cooking Rhonda Cammon, Perfectly Cordial

Inching our way back to normalcy

Taking Vows

Best Behavior

Nretrospect

24 HOURS TO LIFT UP OUR NONPROFITS THE CLOCK STARTS TICKING ON MAY 5 AT 6 P.M.

The continued tumultuous times in Middle Tennessee and beyond have forced hundreds of nonprofits, schools and religious institutions to slow down or put their important work on hold at a time when we need them the most. The economic impact has been catastrophic for so many of us.

THE BIG PAYBACK is a 24-hour online giving event to support more than 900 local nonprofits and celebrate the spirit of giving, collaboration and ultimately, the extraordinary work that these organizations do.

Let’s come together online at 6 p.m. on Wednesday, May 5 through 6 p.m. on Thursday, May 6 and give to local nonprofits without even having to leave your home.

Even when the world is upside-down, Giving Always Matters.

THE FRIS

T FOU ND ATION

KraftCPAs P LLC

Blackbird Media • The Cromwell Group, Inc. • Cumulus Broadcasting • FW Publishing • Graffiti Indoor Advertising • Hulu • Lamar Advertising Lightning 100 • Main Street Media of Tennessee • Midwest Communications • Nashville Public Radio • StyleBlueprint • The Tennessean/Gannett The Tennessee Tribune • Williamson Herald/Southern Exposure Magazine • WKRN-Channel 2 • WMOT • WSMV-Channel 4 • WTVF-NewsChannel 5

Editorial

Herbert Fox, Jr. Nancy Floyd managing editor Jonathan Sims associate editor Holly Hoffman social correspondent Gloria Houghland contributors Beth Alexander, John Bridges, Whitney Clay, Chris Chamberlain, Geert De Lombaerde, Carrington Fox, Laura Hutson Hunter, Sandy Nelson, Ellen Pryor, Jennifer Puryear, Megan Seling, Varina Willse founding editor editor-in-chief

Art

Heather Pierce Eric England staff photographer Daniel Meigs contributing photographers Michael W. Bunch, Steve Lowry, Jen McDonald art director

senior photographer

Production

graphic designers

Mary Louise Meadors, Tracey Starck Christie Passarello

graphic designer /production coordinator

Marketing

events and marketing director

Olivia Moye Britton Caroline Poole

promotions and marketing coordinator

Advertising

publisher

Jennifer Trsinar

Jeremy Aparicio, Olivia Bellon, Maggie Bond, Michael Jezewski, Carla Mathis, Heather Cantrell Mullins, William Shutes, Mike Smith, Niki Tyree, Keith Wright sales operations manager Chelon Hasty advertising solutions associates Aya Robinson, Price Waltman advertising solutions consultants

Circulation Business

Owner

circulation manager

Gary Minnis

president Frank Daniels III chief financial officer Todd Patton IT director John Schaeffer FW Publishing, LLC

Bill Freeman

Nfocus is published monthly by FW Publishing, LLC. Advertising deadline for the next issue is Monday, April 19, 2021. A limited number of free copies, one per reader, are available at select retail establishments, listed on the website: nfocusnashville.com. First-class subscriptions are available for $99 per year. Send your name and address along with a check or credit card number and expiration date to: GARY MINNIS, FW PUBLISHING, 210 12th Ave. S., Suite 100, Nashville, TN 37203 or call Gary at 615-844-9307. For advertising information, call JENNIFER TRSINAR at 615-844-9261. Copyright ©2021 FW Publishing, LLC.

IN O UR WO RD S

Clear Skies Ahead Inching our way back to normalcy A remarkable thing happened this month. I started receiving invitations to parties. Real parties. In-person parties. Parties that don’t require an internet connection or computer screen to attend.

Most of these parties in question won’t be happening until the fall, although we’re beginning to see some smaller gatherings pop up this spring. The Nashville Symphony is working closely with Metro and HCA to plan an in-person Symphony Fashion Show at the end of April, albeit with an intimate crowd in attendance and everyone else viewing from home. The Iroquois Steeplechase is making preparations for a June 26 comeback, as well. Will you be in attendance?

I attended a far larger in-person event this month: the mass vaccination at Nissan Stadium. Volunteering

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12 >> APRIL 2021 | nfocusmagazine.com

with Hands On Nashville, I witnessed in awe as more than 10,000 people received the jab, including myself. It was truly one of the most joyful and hopeful days I’ve experienced since March of 2020. Nashville is inching its way back to normalcy — or the new version of that — and I’m grateful to everyone doing their part to get us there.

I don’t know about you, but one thing I’m looking forward to even more than parties is dining out at my favorite restaurants. This issue in your hands is sure to whet your appetite. We’ve got coverage of great restaurants and artisans for you to check out, as well as party photos from what will hopefully be some of the last virtual events of the year.

Here’s hoping we will be safely together again soon.

BY NANCY FLOYD

Nancy is a reader of books, rider of bikes and lover of all things local. She lives in East Nashville with her husband, Kyle, and beagle, Gus. Email her at nfloyd@nfocusmagazine.com.

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15

BEHIND THE SCENES

Spice of Life Getting to know chef and restaurateur Arnold Myint Arnold Myint grew up surrounded by food, literally. His parents, Patti and Win Myint, owned and operated International Market & Restaurant, Nashville’s first authentic Asian market and Thai restaurant, for more than 40 years. He went from sleeping in a baby carrier next to the cash register to putting on roller-skating shows for customers, eventually becoming a competitive and professional ice skater before attending the Institute of Culinary Education. Since then, he’s worked for a Michelin-starred chef, been a contestant on Food Network Star and Bravo’s Top Chef, contributed to Buzzfeed Tasty and cooked for the James Beard House (seven times!). During all this, he ran his local restaurants PM and Suzy The Basics Wong’s House of Yum and maintained a high profile Name: Arnold Myint for his very entertaining Profession/Title: Chef/Restaurateur alter ego, Suzy Wong, who Hometown: Nashville, Tennessee was crowned Miss Gay Zip Code: 37212 America in 2017.

Years in Nashville: 40+ The pandemic did Number of meals donated to nothing to slow Arnold Nashville Launch Pad: About 1,200 (so far) down. From Palm Springs, Joshua Tree and Nashville, he chronicled his adventures — primarily cooking — on Instagram while also collaborating on his Sweet Chili collection with L.A. boutique company Meals Clothing, teaching classes on how to make new and classic Thai dishes, and working on a cookbook. Here at home, Arnold and his sister, Anna, are carrying on their parents’ legacy and bringing back International Market across from Who is your favorite chef or mentor? This is the original location on Belmont Boulevard, and a no-brainer. My mother. She was a visionary he gives back by providing Sunday night dinners and made her mark by never compromising to Nashville Launch Pad, a nonprofit dedicated to her authenticity. Her heart was larger than life, providing a safe place for homeless LGBTQ youth. and her love was unconditional. Everyone she cooked for felt her magic. To achieve this is We caught up with Arnold while he was planning not what any formal training can do. Her voice his upcoming series of Zoom cooking classes, and and passion resonated through her food. That’s he set aside his white “pepperrrrrrr” to reveal the pretty special. best compliments he’s received, his prized possession and his mentor.

What’s your biggest pet peeve in the kitchen?

BY HOLLY HOFFMAN PHOTOGRAPH BY DANIEL MEIGS

There are two things. I hate when someone does not prep properly and is running around during service. Please gather everything and make a plan so when it comes time to cook, your feet are planted and you need not go anywhere until your task is complete. Also, I cannot stand a messy kitchen. Clean as you go, people! Because let’s face it, if you wait until the end, you’ll end up doing the dishes the next day. Gross.

What is your favorite food to make for yourself?

I love a simple chicken dish, be it a whole roasted chicken or, as of recent, breaking down the bird and using all of the parts over the course of a week, including making stock. I love this process, and for me, it’s a calming ritual that keeps me focused.

What is the most memorable compliment you received on a dish? Just one?! Funny you ask this, because during my competition days, we were sequestered in our own rooms. I kept

a Post-it tally board on my door of all the negative and positive comments from the judges.

I actually have them all framed in my house in L.A. (the positive ones, of course). “I love that Arnold puts his whole heart into it.” (Alex Guarnaschelli) “Now, this is cooking; there’s the flavor.” (Tom Colicchio) “His food falls from the clouds.” (Giada De Laurentiis) “He’s really good.” (Bobby Flay) “You remind me of Ina Garten.” (Bob Tuschman, former Senior VP/GM of Food Network) When you have out-of-town guests visiting, where do you take them? Monell’s, Bolton’s, Never Never, Brown’s Diner, Marathon Village What’s your favorite locally made product?

The guys at Friendly Arctic Screen Printing & Design are incredible. The product is stellar and customer service is top-notch. I feel better about my life choices whenever I work with them.

What’s one thing you want to cross off your bucket list? I would like to have my own cooking show.

What’s the one thing you hope never changes in Nashville? With all of the progress of this city, I hope we do not lose the raw grit and drive of the people that make Nashville so great. I hope that, when we reflect on our great city, we are sitting in an independent, homegrown, momand-pop business doing such.

>>

16 >> APRIL 2021 | nfocusmagazine.com

For the full interview with Arnold, visit nfocusmagazine.com.

Congratulations

Greater Nashville Realtors 2020 Awards of Excellence Recipients Diamond Elite

Sapphire

Sapphire

Sapphire

Award Recipient

Award Recipient

Award Recipient

Award Recipient

LAURA BAUGH

FIONA KING

NANCY BROCK

BROOKS SPELLINGS

Silver

Award Recipient

ML DAVIS

2020 Outstanding Sales Achievements

EMILY ROSEN

JENNIFER COOKE

CAROLINE COOK

RHONDA BRANDON

MELANIE JEANSONNE

TRICIA ERICSON

RUTH COPPEANS

BETTY BROTHERS

STEVE TOWNES

GUY RICHIE

TAMMY PORTER

ERIN BIRDEN

BRIAN SHAW

ELAINE REED

BARBARA BREEN

ROBIN THOMPSON

nfocusmagazine.com 2021 << 40 B U R TON HILLS B OULE VARD, SUITE 230, NA SHVILLE 37215 | 615-250-7880 | W O R T H P R O P|EAPRIL R T I E S.CO M

17

24 HOURS TO LIFT UP OUR NONPROFITS THE CLOCK STARTS TICKING ON MAY 5 AT 6 P.M.

The continued tumultuous times in Middle Tennessee and beyond have forced hundreds of nonprofits, schools and religious institutions to slow down or put their important work on hold at a time when we need them the most. The economic impact has been catastrophic for so many of us.

THE BIG PAYBACK is a 24-hour online giving event to support more than 900 local nonprofits and celebrate the spirit of giving, collaboration and ultimately, the extraordinary work that these organizations do.

Let’s come together online at 6 p.m. on Wednesday, May 5 through 6 p.m. on Thursday, May 6 and give to local nonprofits without even having to leave your home.

Even when the world is upside-down, Giving Always Matters.

THE FRIS

T FOU ND ATION

KraftCPAs P LLC

Blackbird Media • The Cromwell Group, Inc. • Cumulus Broadcasting • FW Publishing • Graffiti Indoor Advertising • Hulu • Lamar Advertising Lightning 100 • Main Street Media of Tennessee • Midwest Communications • Nashville Public Radio • StyleBlueprint • The Tennessean/Gannett The Tennessee Tribune • Williamson Herald/Southern Exposure Magazine • WKRN-Channel 2 • WMOT • WSMV-Channel 4 • WTVF-NewsChannel 5

PA R T I E S

Waiting in the Wings TPAC celebrates 40th anniversary with star-studded special

Rebekah Howell

Mark and Amy Culpepper

Laura Matula, Nan Gurley, Diana DeGarmo

Michelle and Stephen Frohsin

Diana and Zach Pelham

Jamie and Carolyn Slandzicki

Chris and Louise Walker

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PAC is celebrating its 40th anniversary, and although theaters around the world are dark, that didn’t keep the performing arts center from throwing a (virtual) bash to remember. To plan the festivities, they tapped the talents of Matt Logan, a local theater celebrity with a long history at TPAC. Teaming up with Laura and Tony Matula’s MA2LA, Matt directed a moving and lively celebration of TPAC’s ruby anniversary and Nashville’s dazzling talent, hosted by actress Tamiko Robinson Steele.

The show started off, appropriately enough, with local stage stars Diana DeGarmo, Nan Gurley and Laura Matula singing “As If We Never Said Goodbye” from TPAC’s stage. At-home viewers continued their theatrical journey with performances from TPAC’s three resident companies: the Nashville Opera, Nashville Ballet and Nashville Rep. Soprano Rebekah Howell executed a brilliant rendition of “O mio babbino caro” before the Ballet’s Jon Upleger and Kayla Rowser Tazik took the stage for a pas de deux to Sugar & The Hi-Lows’ “I’ve Got You Covered” from Under the Lights. The always-delightful Megan Murphy Chambers and equally affable Scott Rice represented the Nashville Rep with a lively version of “I Don’t Need Anything But You.” Hatty Ryan King showed audiences exactly why she deserved to be this year’s Spotlight Award winner for Best Actress with a beautiful performance of “Over the Rainbow,” followed by a medley of beloved Broadway tunes sung by Diana DeGarmo, Susan Egan, John-Mark McGaha and Laura Matula that was the perfect salute to TPAC’s Broadway series.

The special wrapped up with some final words from TPAC’s Board Chair Tracy Kane, President and CEO Jennifer Turner and founding board member Martha Ingram about the importance of TPAC in the community and the future ahead. “Art is that other language that is that connective tissue that allows us to see different perspectives, to experience in empathetic ways other lived experiences,” said Tracy. “Art transforms our lives. It’s what makes us human.”

TPAC has been committed to bringing transformative art into the lives of Middle Tennesseans of all ages and backgrounds since 1980. Here’s hoping the curtains will rise again soon so they can return to their mission.

BY NANCY FLOYD PHOTOGRAPHS BY ERIC ENGLAND AND MA2LA

Jennie and Tony McCarty

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PA R T I E S

The Art of Conversation From Home Conversations at OZ fundraiser goes virtual this year

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his year, OZ Arts continued the tradition of celebrating the art of conversation from the safety of patrons’ homes. While Conversations at OZ is usually spent in the company of friends and fellow community members along with dinner and cocktails, guests enjoyed the fascinating talks just like they have participated in most things for the last year: through a computer screen. But that didn’t stop the brilliant session speakers from delivering the same quality of conversations.

Following the same format, supporters signed up for the breakout sessions they wanted to join; only this time, they joined from their living rooms. An extensive bill of high-caliber speakers from a wide range of disciplines, such as authors, musicians, restaurateurs, business leaders and politicians, discussed timely topics that are important to the people of Nashville today.

Among many other brilliant conversation leaders, Maya Bugg, president and CEO of Tennessee Charter School Center, and Emerald Mitchell, executive director of Moves & Grooves, led the session “Leading While Black (and Female): Building, Resisting and Making Change as a Leader of Color in Times of Unrest;” Alex Jahangir, chair of the Metro Nashville Coronavirus Task Force, spoke about “Leading the Local Pandemic Response;” and Jeanie Nelson and Margaret Behm, both lawyers and the co-founders of the Nashville Public Library’s Votes for Women exhibit, talked about “Women, Power & Democracy.”

There were three support levels available this year — the Standard, Host Committee and Patron levels — and the top two levels even included tickets to future OZ Arts performances.

The money raised will help to further the organization’s mission “to create innovative and accessible artistic opportunities for artists, audiences and students in Middle Tennessee and beyond.” But supporters at all levels enjoyed the benefits of participating in some of the city’s most engaging and insightful conversations while knowing they all helped sustain one of the city’s most important cultural institutions.

Bret Moore, Tim Ozgener, Brock Bodart, Steve Lassiter

Seenu Reddy and Meera Ballal

BY JONATHAN SIMS PHOTOGRAPHS BY ERIC ENGLAND Angela Wright, Suzanne Smothers

Jim and Laurie Seabury

Anne Copeland, Arnita Ozgener, Alissa Bodart, Sally Rose Lassiter

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Herbert and co-chair Michelle Brown with Emerson

Hope Stringer

Featuring the Fall 2021 Collection by

ZANG TOI April 28th at 6pm Schermerhorn Symphony Center

Meet Zang Toi as he presents his Fall 2021 Collection at Gus Mayer

❤ y m ,

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P 2132 Green Hills Village Dr., Nashville, TN Instagram + Facebook: @GusMayerNashville #parismy❤sfs21

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PA R T I E S

Hunter Armistead

Will Connelly, Frank Drummond

Jane Stumpf

The Big Picture Park Center’s How About Dinner and a Movie stays home for the evening

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undraisers have changed a lot in the past year, but fortunately for the reimagined How About Dinner and a Movie, some components crucial to the success of Park Center’s signature fundraiser were still in place. Just as they have for the previous 24 years, event founder and honorary chair Barbara Daane, Bill Forrester and Dani Kates were front and center.

Chair Deena Drummond did a marvelous job reinventing the night, which is usually held at the Belcourt Theatre. The “party” moved to Barbara’s lovely Belle Meade residence — well, her driveway. As guests arrived, they were greeted by Bill, who is also a board member. He kept things running smoothly while waiting cars received dinners, centerpieces and gift bags loaded with libations from Lipman Brothers and The Wine Chap, classic movie treats and clever cookies shaped like a theater ticket with “Park Center - Admit One” on them.

Dani served up the traditional, delicious dinner of chicken croquettes, squash casserole, French green beans, green salad, her divine yeast rolls and a to-die-for chocolate brownie. “It was the first time I had actually been able to enjoy the dinner because I was home,” said Barbara. “I’m usually at the Belcourt introducing our honoree.” This year, that would have taken her all night because the evening recognized the nurses and doctors on the front lines.

A special featured film is the final custom of the night. In The Outside Story, Charles, an introverted, heartbroken editor, locks himself out of his Brooklyn apartment. Through comical encounters with neighbors he barely knows, he gains a new perspective and discovers that we’ve all got issues and it never helps to keep them locked up inside.

The dinner was delicious and the movie thoughtful and entertaining, but more importantly, the night provided Park Center with significant funds to continue empowering people with mental illness, substance use and homelessness to live and work in their communities.

Joanna Hall, Emily Griffin

CF Callihan, Joanna Mazo

Bill Forrester, Dani Kates

BY HOLLY HOFFMAN PHOTOGRAPHS BY DANIEL MEIGS Chair Deena Drummond, Barbara Daane, Whitney Daane, JoAnna Blauw

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2 T O 5 A C R E H O M E SIT E S G A T E D C O M M U NIT Y

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PA R T I E S

Simon Newman, Gabe Newman

Julia Sullivan with June

Co-chair Marcia Masulla, Tony Galzin, Laura Baker

Tim Ozgener with Minnie

Pressing the Paws Button Unleashed celebrates 75 years of the Nashville Humane Association

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Alyssa Jacobs

Jo Ann Armstrong, Phillip Schmidt

Co-chair Marcia Masulla, Adam Long Roddick

Lindsay Keitel, Laura Baker

he dogs came to dinner for Nashville Humane Association’s Unleashed fundraiser. As with most events since March 2020, Unleashed — one of Nashville’s most popular and adorable yearly parties — took place virtually. But that didn’t stop the nonprofit from putting on a successful (and emotional) celebration of the 75 years of work the NHA has done for pets and their owners all across Middle Tennessee.

Patrons received either a three-course meal for two from Nicky’s Coal Fired and Tito’s Handmade Vodka or simply hors d’œuvres and cocktails to enjoy while watching the event.

The livestream featured people involved in every level of the organization sharing what the nonprofit means to them and the animals they meet. There was also plenty of aww-inducing footage of the rescued pets being cared for in the shelters and thriving in their new forever homes.

In lieu of the traditional runway show, the NHA chose local leaders and their pets to serve as Woof-Force Ambassadors.

The group hosted an online fundraising competition prior to the event that raised more than $25,000 for the many programs that help the NHA care for, house and keep track of the countless homeless and at-risk shelter pets. Clips from the ambassadors’ photo shoots showed the dapper dogs and their owners in their finest.

Co-chair Marcia Masulla presented the Tiny But Mighty Fund’s Chico Award to Proverbs 12:10 Animal Rescue for their lifelong care of every animal that they rescue. The fund recognizes an outstanding individual who brings awareness to or assists in the prevention of animal cruelty or who raises funds for animals in the community, and Proverbs 12:10 provides full care to animals in all stages of life and levels of need.

The past year has been extremely difficult for Nashville, and the things that affect us affect the animals in our lives.

Tornadoes, flooding and the bombing displaced families with pets, and the COVID-19 pandemic rendered some unable to care for them. In response, the NHA has utilized its partnerships with organizations and companies, including Pedigree, the Darcy Lashinsky Memorial Food Bank, The Store, Alive Hospice and Colby’s Army, to make sure the resources donated from Unleashed do the most good for the greatest number of animals in Nashville.

BY JONATHAN SIMS PHOTOGRAPHS BY DANIEL MEIGS AND WENDY JO O’BARR

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An arrangement for every occasion

615-833-8555 • RoseHillFlowers.com @RoseHillFlowersNashville 4821 Trousdale Drive, Nashville, TN 37220

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PA R T I E S

The Sweet Spot The Nashville Dolphins’ newest event includes shrimp boil and silent auction

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Lane Hostettler, Gilmore Conners, Thomas Rotert, Rebecca Conners

Raj and Tara Patil, Ella Patil

Bobby O’Shea, Lauren Massengille

he sunny Sunday afternoon couldn’t have been better for the inaugural Drive for Dolphins, a hole-in-one challenge and low country shrimp boil benefiting the Nashville Dolphins, the nonprofit that provides swimming instruction for children and adults with special needs. After one of the coldest Februarys in recent memory, everyone was excited to be outside watching one golfer after another give it their best shot to win a sleek new Tesla.

The Harpeth Valley Golf Center offered the perfect pandemicfriendly setting, allowing for plenty of distance among golfers, spectators, supporters, volunteers and program participants.

The section of the grounds reserved specifically for the event was bustling with activity. In addition to watching contestants tee up to sink the ball into the cup, guests stopped under the big tent to enjoy the music of Airshow, survey a silent auction with scads of fun items and exotic getaways, and refresh themselves with the Dolphins’ signature rum punch from the bar.

A respectable distance away, the team from Spicy Heads Crawfish Co. was in constant motion, boiling Gulf shrimp and passing pounds of it to volunteers who added hearty helpings of smoked sausage, corn and potatoes to bag after bag of takeaway meals. Thanks to a slight breeze, the distinctive salty, peppery aroma reached as far as the driving range and captured the attention of quite a few players, who wandered up to see if they could get in on the fun.

The inaugural Drive for Dolphins was an overwhelming success and sold out days in advance. While no one drove home in the Tesla, the real winners are the children and adults doing everything from learning to blow bubbles to competing on the swim team free of charge, thanks to the funds raised. And the best news is that, as COVID-19 restrictions have relaxed, the Nashville Dolphins are once again in the pool!

BY HOLLY HOFFMAN PHOTOGRAPHS BY ERIC ENGLAND

Olivia and Miller Fitts, Bo Buchanan, Natasha Fisher

Brenda Vroon, Matt Henrick

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Steve Walsh

Meg Turner, Beth Scruggs, Dotty and Trey Sutter

Fridrich & Clark Realty, LLC Proudly Welcomes to the Firm

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Shelly Bearden

Megan Garrett

Douglas Graham

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Nashville 615-327-4800

Emily Ringley

FridrichandClark.com

Julia Spickard

Williamson Co. 615-263-4800 nfocusmagazine.com | APRIL 2021 27 <<

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I N G O O D TA S T E

Sarah Souther

It all started with a marshmallow. And when that’s your origin story, you know you’re in for the sweet life. Sarah Souther moved to Nashville 17 years ago for love, but 10 years ago, she tried a homemade marshmallow at Arnold Myint’s Cha Chah and fell in love again. She started making her own marshmallows and other delightful confections in a rented kitchen. Now, she operates The Bang Candy Company in Marathon Village.

With no formal culinary education, she is living proof that, sometimes, the rogue approach is the best approach.

Sarah’s success is not simply a matter of a strong will to succeed, which she has; she also has a knack for desserts and a keen insight for how to tweak treats with unique flavors to pair perfectly with other dishes. With sweets such as chocolates with CBD and D8, flavored syrups for cocktails and chocolate-dipped marshmallows, Sarah has made Bang Candy a favorite for Nashvillians with a sweet tooth.

CREATIVE PROCESS I find my inspiration all over the place: in conversations, books, ethnic supermarkets, paintings, ingredients, everywhere! My process is pretty haphazard. An idea usually stems from somewhere unsuspected, then I run with it and try to make it as fun as possible whilst also keeping my customers in mind.

JOB PERKS I’ve really been spoiled by all the fun things I’ve been able to do because of Bang Candy, from interesting TV shows to making signature sweets for special parties. I’ve been honored to talk to students at Owen Graduate School of Management about entrepreneurship, thanks to the late Germain Böer, who always thought my rogue approach was quite hilarious. I’ve taught classes and made special delights for people’s weddings and birthdays and collaborated with artists and all sorts of fun people. Really, it’s all been quite wonderful, and I think I’m so damn lucky to have stumbled into this slightly ridiculous career.

JOB CHALLENGES First and foremost, I am a child trapped in the body of a reluctant adult, thus all things paperwork-y are incredibly low on the list of things that should be done. Thankfully, I realize that, in order to make any progress, it’s best to have someone on the team who loves doing the things I don’t.

And I’m very lucky that my right-hand man, Ben Burford, is ready, willing and able to tackle most of the yucky stuff.

BIGGEST INFLUENCE Without [a] doubt, my biggest influence is my mum, Kate Nicholson.

Growing up in the kitchen with her taught me so much about food. She learned to cook in France as a young lady and ran our home as a guesthouse, cooking decadent feasts for the guests in the evenings. It was a family affair — all hands on deck, so to speak — so I learned lots of technical things and also her flair for trying new things, experimenting with flavors and being generally inquisitive about food.

EAT LOCAL It’s far too difficult to choose just one. So many great restaurants in Nashville. So, I’ll list a few: Mas Tacos’ chicken tortilla soup; Rolf and Daughters’ roast chicken; City House’s belly ham pizza (with an egg, of course); and VN Pho and Deli’s bun with pork and egg roll. And I have to mention the most amazing dessert I had at Locust in 12South a little while ago. I don’t even know what it was called, but it kind of looked like

a hamster/gremlin and involved so many delightful flavors and textures and surprises that I can’t get it out of my head.

INDULGENCES During the pandemic, I have become a scotch fiend. My perfect evening after work starts with drawing a nice, hot bath and enjoying a “small” glass of Laphroaig with one ice cube and a good book — absolute bliss!

BEST ADVICE My advice for anyone wanting to get into anything is just do it! Don’t waste your time waiting to be ready; just jump on it and make what you think is interesting to you. I’m glad no one told me anything or I probably wouldn’t have even started. Just go for it!

HUMBLE BEGINNINGS As children, we were not allowed to eat sweets, so any chance I got to mess around in the kitchen when my mum wasn’t there involved sugar. I remember trying to make these meringue mice that I found in a cookbook. Not having any idea about meringue, they were an absolute disaster, but of course, I ate them anyway. I do vividly remember making brownies from the Reader’s Digest Farmhouse Cookery book, which is a huge favorite of mine. It has recipes from all corners of the globe — from America came brownies! Big hit for a kid that wasn’t allowed sweets.

CAREER PATH It was 10 years ago. I had tried a handmade marshmallow at Arnold Myint’s restaurant Cha Chah. I was totally transfixed by how delicious this handmade confection was in comparison to the store-bought variety.

So, I attempted to make my own, which went well. And then, the fun of using the mallow as a canvas for flavor really excited me, and then, figuring out all sorts of other traditional candies that could be tweaked and changed to my own tastes. It was great fun, and when other people wanted to buy them, I really felt this was my calling. Coming up with the treats is super-fun, but then, developing the products, packaging and copy is really a blast.

IN THE WORKS We are currently working on a new D8 chocolate. They are called D8 Dream Drops: Belgian milk chocolate with crushed honeycomb toffee, coconut, sea salt, popping candy and D8 produced by our friends at Tennessee Homegrown. Not only are they delicious but extremely effective!

BY JONATHAN SIMS PHOTOGRAPH BY DANIEL MEIGS

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I N G O O D TA S T E

Jason Ridgel An entrepreneur by nature, Jason Ridgel started his first business at the age of 23, fresh out of college at Tennessee State University. He’s dabbled in everything from owning a cleaning business, which was built to create jobs for marginalized communities, to founding two pain management companies and launching a clothing line. He’s currently making a name for himself as the mastermind behind Guidance Whiskey, one of just a few Black-owned premium craft small-batch whiskey brands in the country. He launched the spirits brand in 2018 and has been building it rapidly ever since.

The American whiskey, which is aged for two years, distilled in Iowa and housed in Nashville, is now available in 44 states. Jason is continuing to build the brand with new products, such as the 100-proof whiskey he plans to launch this year, and through partnerships with lifestyle brands, fellow spirits labels, local restaurants and more. He’s also using his success to help boost the careers of others through charitable work and personal mentorship. He serves on the board of Creatives’ Day, a nonprofit for unsigned artists, and he founded Hydrate the Hood, an organization that provides alkaline water to underserved communities. Beyond that, he dedicates his time to mentoring others, with the goal of guiding 1,000 Black entrepreneurs in launching businesses of their own. We chatted with the whiskey maker about his creative process, his career path and what’s next.

CREATIVE PROCESS My creative process comes from life. I wish I could say I sit and come up with things through a specific process, but I’m inspired by things I see every day — music, movies, conversations, hard times and good times in life inspire me the most.

JOB PERKS One of the coolest parts of my job is being part of the freshman class of Black spirit brand owners in this country. One of my favorite parts of the job is that I get to drink with people. I have a million new drinking buddies, and it’s growing every day. In doing this, I get to hear stories and become a part of people’s lives in a small way — or at least until the bottle is done.

JOB CHALLENGES The hardest part of my job is navigating growth as a small business.

As the demand for our products grows, it’s tough keeping up with the expansion into different markets. I’m just one person, but I’m up for the challenge. I’m grateful for my friends and family who step up and help me.

BIGGEST INFLUENCE My mother, Diane Robertson, has been my biggest influence throughout the years and still is to this day. She inspires me to follow my dreams, lifts me up when I fall short of achieving the dream and helps me work the dream when it comes to fruition. She continuously reminds me of who I am and prays for me every day.

EAT LOCAL Willie B’s is my favorite restaurant located in North Nashville. I love the food (I order the fish and grits, the Streetcar Pasta and the shrimp), the ambiance and the cocktails. I know the owner, so I know all of the hard work that went into this establishment, and that also makes it special for me every time I dine.

INDULGENCES My favorite food is pizza. I can eat pizza seven days a week!

BEST ADVICE My advice is to do it! But also, take your time. Uncle Johnny at Ole Smoky Distillery shared this wisdom with me. While on a tour, I asked the patriarch of the moonshine dynasty what advice he had for someone just getting started in the spirits industry, since his family had been making moonshine for decades and became the first licensed distillery in East Tennessee. He said people will try to get you to do different things, tell you how to run your business and how to make your hooch. But take your time and do your thing. That may seem inconsequential, but at the time, it was exactly what I needed to hear. The ambitious two-year “take over the world” plan evolved into a five- to 10-year vision to grow our legacy.

Thanks, Uncle Johnny.

CAREER PATH I never thought about the whiskey industry as a career until very recently.

Most businesses don’t make it past two years. We’ve made it two years and survived in a pandemic; that must be more than just a fluke.

IN THE WORKS Right now, it’s #collabseazon. We’re partnering with everybody right now. We’ve got a curated playlist on Spotify, a coffee partnership with Javaé Coffee and Tea, Guidance candles, cigars and our newest project, a ready-to-drink whiskey punch tea that will release in late spring.

FAVORITE DISTILLER My favorite distiller is Red Boot Distillery because they gave me a chance when no other distiller would. I’ve learned so much from them. They continue to help me and any other small brand we bring to them.

FUTURE PLANS We plan to launch our Guidance Whiskey 100-proof at the end of this year. And one day, I dream of having a Guidance hot air balloon.

BY NANCY FLOYD PHOTOGRAPH BY DANIEL MEIGS

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Congratulations to our award-winning agents.

Hand-selected for their tenure, values, and entrepreneurial spirit, these Nashville agents are transforming the city’s search and sell experience. Compass is proud to be home to these real estate profesionals.

Greater Nashville REALTORS® Diamond Elite

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Patricia Straus & Gabriela Lira Megan Jernigan Robert Drimmer The Pargh Team Heard Newman Team The Knox Team The Cunningham Team The Southbound Group The Erin Krueger Team

Lisa Peebles Property Group The Brandenburg | Cournoyer Team Sara Evers Tristan Kinsley Damon Smith Team Scott Knabe Angela Wright Nina Lampley Barkley & Hodges Group Fran Wolfe

Sarah Nicodemus Amanda Hoffman Libby Bruno Terry Carter Holland & Co. Martha Montiel-Lewis

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Fran Wolfe Vini Moolchandani The KOOR Group Michael Gomez The Bickerstaff Group

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Compass RE is a licensed real estate broker and abides by Equal Housing Opportunity laws. All material presented herein is intended for informational purposes only. Information is compiled from sources deemed reliable but is subject to errors, omissions, changes in price, condition, sale, or withdrawal without notice. No statement is made as to the accuracy of any description. All measurements and square footages are approximate. This is not intended to solicit property already listed. Nothing herein shall be construed as legal, accounting or other professional advice outside the realm of real estate brokerage. To reach the Compass RE office, call 615.475.5616.

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I N G O O D TA S T E

Guenievre Milliner Parisian-born Guenievre Milliner was raised with a love of good food, and she shares that passion daily at Little Gourmand. She learned her way around the kitchen from her mother, who she describes as an amazing cook. A career in entertainment marketing in France and working for a French fine foods importer in Montreal, Canada, that provided products to the country’s best restaurants gave her the knowledge and connections to realize her dream of opening her own business. After two years of research and planning, she and her family moved to Nashville, and in 2014, she opened her French market and cafe on Bandywood Drive. Stocking a tantalizing array of French gourmet grocery items, she soon began offering typical French baguette sandwiches, quiches, soups and pastries for excited customers. That success led her to open a second location, an authentic French patisserie in Berry Hill, and despite the pandemic, she immediately began a brisk business selling out of croissants, pain au chocolat and baguettes almost every morning. Guenievre talks a bit about what’s brought her this far and what’s next.

CREATIVE PROCESS It’s all about emotions. I rely a lot on childhood memories. I was raised with amazing food, and I try to bring back these emotions.

BEST ADVICE Find your niche, be patient and consistent. It’s going to be a roller coaster, so choose something that truly brings you happiness.

JOB PERKS Making people happy. That’s what keeps me going, even through hard times. I have had moments when I doubted. It’s not easy being in a foreign country, far from your children and family, but being a part of our customers’ lives — even a small one — and bringing joy is what makes it worth it.

HUMBLE BEGINNINGS [My first baked good was] probably a flourless chocolate cake. First time, I actually forgot to add flour! It was so good that I kept making it that way. I still bake it from time to time.

JOB CHALLENGES Trying to find a balance is the hardest. In a day, I have to be a mom, a wife, a friend, a baker, a saleswoman, an HR person, a buyer, an accountant, a marketing expert. It’s 24/7. Running a small business is sometimes exhausting.

BIGGEST INFLUENCE I have had several mentors along the way. My parents raised me with fine food and trained my palate and taste. Yves C was my boss at Warner Bros. for several years and taught me everything I know about marketing. My best friend, Sandrine, taught me balance and selfesteem. And my husband had, of course, the biggest influence on my life, teaching me how to dream big.

EAT LOCAL We love Miel, and I have great admiration for Seema [Prasad] and the way she is running her business. Santo is on our top list too. They make a great cassoulet, and I am partial to the duck leg confit. Answer is among our favorites for cocktails and small plates shared on the patio, I drive to East Nashville for the beef tartare at Once Upon a Time in France, and Josephine never disappoints. I still need to try Lou and Henrietta Red. I never have been able to go, and they’re next on my list!

INDULGENCES Bread, for sure, preferably with (very) salted butter. I can eat bread with each meal, and I couldn’t live without it! I am so happy that we now offer sourdough loaves every day. My favorite snack/treat is probably a fresh canelé de Bordeaux. My favorite meal would include foie gras with a glass of Sauternes, an entrée of scallops and lemon tart as a dessert.

CAREER PATH Little Gourmand came after many years in marketing. I was lucky enough to have had another career before and to have the maturity needed to run a small business. I wouldn’t have made the jump without my husband. He usually has the vision [and] the ideas, and then I get to make them happen!

IN THE WORKS We just opened our second location in the middle of a pandemic and survived. I still need to grow the patisserie before moving to the next phase. On the menu side, our pastry chef, Denis Savouray, is constantly experiencing and developing recipes so there is always something new to keep customers excited about! Business-wise, my goal is to expand our team to be able to delegate some tasks to focus on other sides of the business. I have an amazing team right now; it’s a dream. But I know I need extra help.

FAVORITE CHEF Pierre Hermé is my favorite pastry chef in the world. I am always amazed by his creativity and technique. Locally, the best meal I ever had was

by Trevor Moran at The Catbird Seat. It was a very unique experience and absolutely perfect, from start to finish. I need to go to Locust! And although I haven’t been since COVID, Philip Krajeck at Rolf & Daughters is very impressive too.

FUTURE PLANS I want to keep Little Gourmand growing and expanding in the Nashville area. And I still want to develop our catering side. But I am extremely careful and like to take it one step at a time.

BY HOLLY HOFFMAN PHOTOGRAPH BY DANIEL MEIGS

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I N G O O D TA S T E

Derek Wolf For social media entrepreneur Derek Wolf, it was love at first sight when he happened upon a Netflix documentary of a South American chef and his adventures in cooking with fire. What got him completely hooked was the first meal he cooked over an open fire: a Porter Road skirt steak with homemade chimichurri sauce. Not long after, he started documenting his journey on Instagram with @overthefirecooking. He eventually left the corporate world, and his part-time pleasure became his full-time profession. Less than four years later, Derek has gained more than 1.5 million followers, traveled all over the world and collaborated with brands like Weber and Guinness. One very popular venture is his line of spice blends with Spiceology, including two new collections — one South American-inspired and the other a series of beerinfused barbecue rubs — out just in time for grilling season. Derek shares his passion for Over the Fire Cooking and inspires home cooks with new recipes and tutorials each week. Now, he shares what life is like when he’s not in front of the camera.

CREATIVE PROCESS I have kept a long, running list of over 250-plus recipes that I write in my mind from being inspired while I travel, cook with other cooks or just create while I am in the process of cooking. Most of them stem from the idea of a main protein using one of the five major flavor profiles (salty, sour, sweet, bitter and umami). I then try to balance that flavor with a sauce or side that is complementary. I also love to read cookbooks cover to cover.

All types of cookbooks inspire me, especially from being able to get into the mind of the chef/cook. I love learning about cooking and strive to create simple and approachable recipes that people can do over fire.

JOB PERKS Mostly being able to collaborate with some amazing people! Before COVID, I was able to go to multiple different cooking festivals and co-create food recipes with chefs from around the world. My favorite memory was going out to Dublin, Ireland, for an event called The Big Grill Festival. While I was there, I got to collaborate on a burger with Chef John Relihan. It was a double-stacked burger with bacon, cheese, chimichurri and sliced picanha. We loved it so much that we featured it in his restaurant and in my new cookbook! It was quite the hit, and now, people come every spring to try it in Dublin.

JOB CHALLENGES The hardest part is how much time and energy it takes to run a social media-based business. Most people think that all I do is sit in my backyard and cook all day, then casually post those videos onto social.

There is a lot of planning, prepping, licensing, writing, scheduling and coordinating done behind the scenes. In fact, my cooking time is only 15 percent of my week! My wife and I spend 50 percent of our time writing, editing, scheduling and monitoring the socials. The other tough part is that social media does not turn off (weekends and holidays are our biggest times). So, finding time for ourselves without work takes coordination.

EAT LOCAL My wife and I are obsessed with Lockeland Table! The menu by Chef Hal Holden-Bache is amazing, especially the wood-fired pizza. We love going there for some delicious personal-sized pizzas cooked right next to the flames. It also has a magnificent atmosphere that really exudes oldschool Nashville. We try to go there as often as we can.

INDULGENCES Having lived a period of my life in El Paso, Texas, I am fully obsessed with Mexican/New Mexican cuisine. I love making chorizo tacos at home with cilantro, onion, lime juice and homemade guacamole. Pair that with some homemade hatch chile queso, and that is our average Friday night dinner!

I am also a huge bourbon collector. I have collected well over 100-plus bottles and try to keep my collection growing. There is not a lot that is better than a glass of Buffalo Trace neat on a weekend night.

CAREER PATH I started the page in September 2016 and quit my job the following June.

We were not even making any money off of Over the Fire Cooking, but I saw the opportunity and wanted to at least try. Luckily, my wife was comfortable in her career in order to support both of us. I quit my job, and my wife and I decided to try Over the Fire Cooking for one whole year with quantified goals that the business had to meet. Within six months of quitting, we had already hit all those goals! She quit her job last June and is full-time with me at Over the Fire Cooking.

IN THE WORKS I have my first cookbook, Food by Fire, launching on April 27. It is an intro into the world of fire cooking utilizing various cooking techniques, fire building styles and flavor profiles. We are so excited to get it out there.

FAVORITE CHEF Honestly, Chef Steven Raichlen has been a major influence of mine for the past four years. He really pushes the boundaries of fire cooking while also giving amazing, detailed explanations on how to cook. He is the godfather of fire cooking to me, and I would love the opportunity to cook alongside him at some point.

FUTURE PLANS There are so many things that we have planned for 2021! I am already in development for two brand new seasoning lines coming out this year.

While I can’t reveal everything about those lines, I will say that they are top-shelf! I have also been in meetings pitching another cookbook that we are hoping to come out summer of 2022. Stay tuned, as there is so much going on this year and next we are stoked to share.

BY HOLLY HOFFMAN PHOTOGRAPH BY DANIEL MEIGS

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Rhonda Cammon Rhonda Cammon has a full plate — and a full glass. In addition to being a wife, mother of two and a full-time registered nurse, she serves as the treasurer of the United States Bartenders’ Guild, is a founding member and chair of the Nashville Bartenders Foundation, and runs three different companies in the food and beverage industry. Barseat is a mobile bartending and consultant company, Swig Culture Conference is a conference for mobile and off-premises bartenders, and Perfectly Cordial is a line of refreshing cocktail mixers for the at-home mixologist.

Inspired by her upbringing in Miami and the variety of cultures and cuisines represented there, Rhonda founded Perfectly Cordial in 2019 using fresh fruits, spices and herbs for her collection of mixers. “Perfectly Cordial is my childhood in a bottle,” she says. “When creating Perfectly Cordial, I combined the fresh fruit that was so plentiful with the spices and herbs that were prevalent in everything we eat and drink in Miami.” The result is a selection of natural, refreshing mixers in flavors ranging from Jalapeño Mint Sour to Hibiscus and Honeycomb. Perfectly Cordial releases new flavors seasonally, often sold in bundles with other products from local small businesses.

Rhonda chatted with us about the perks (and challenges) of the job, her favorite local indulgences and more.

JOB PERKS I was able to meet Carla Hall at the 2019 Les Dames annual conference.

She took the time to sample the product and even purchased multiple bottles. She took a picture with me and has the warmest soul ever. My favorite part is meeting new customers that fall in love with Perfectly Cordial at the first sip. Their eyes light up, and a big smile comes across their face. It warms my heart every time and never gets old.

JOB CHALLENGES The hardest part is wearing the multiple hats that the owner of a bootstrapped company must wear. There are days where there are just not enough hours in the day, and I made the decision that I would not sacrifice my family for the company. Very often, female founders are forced to work twice as hard and sacrifice twice as much as male founders. This often leads to inner turmoil and often hating the business you once loved. Much of these obstacles can be alleviated with funding.

However, only about 3 percent of VC funding goes to women and only 0.64 percent of that goes to Black women. I am currently fundraising, applying for grants and reinvesting profits back into the company. As Perfectly Cordial grows, I am able to hire team members to wear one of the many hats sitting on my head.

INDULGENCES These are my current indulgences: 1) Ice cream from Saturated Ice Cream (dairy-free, vegan, gluten-free and you can’t tell). I can eat the cocoa and nibs for dinner five out of seven days without any issue or guilt. 2) The Birria taco pizza from Mijo Gordito. I would order this every Sunday for a month at their pop-up. 3) Perfectly Cordial Pear, Rose and Pink Peppercorn and scotch. I came upon this combination by accident and cannot stop drinking it on my cocktail days (in moderation). The slight smokiness of the scotch pairs well with the softness of the rose and subtle fruit of the pear. It’s so refreshing.

BEST ADVICE My friend Elke would always tell me, “You got this.” You need positive affirmation because it will not always be a positive journey. Starting a

company is a marathon and not a sprint. There will be ups and downs, but don’t give up.

HUMBLE BEGINNINGS My first attempt at the Caramelized Pineapple/Coconut Water was a true labor of love. I peeled 10 pineapples by hand, diced them, caramelized them slowly over a low flame, blended them and strained the juice twice. [I] made the spiced syrup separately and used coconut powder versus water. It was delicious, but it took me three days to make one gallon.

IN THE WORKS I am working on our 2021 fall/winter collection. The flavor combinations are exciting, and I am on a mission to highlight other female makers by showcasing their products on the Perfectly Cordial website and social media.

FAVORITE FLAVOR The Pear, Rose and Pink Peppercorn. It’s the perfect combination of fruit, floral and spice [and can be] combined with anything from seltzer to sparkling wine.

TRY, TRY AGAIN Cardamom Pear took about 20 tries. Pear is the most finicky fruit to work with. Too much acid, you lose the pear. Too much sugar, you lose the pear. Too much water, you lose the pear. Too much of anything and you lose the pear flavor.

FUTURE PLANS I am currently working on a Perfectly Cordial ready-to-drink beverage.

All the flavors of Perfectly Cordial in an easy, ready-to-drink format.

I am also preparing for the second annual Swig Culture Conference taking place in Nashville November 7-11. The only conference focused on mobile and off-premises bartenders. We sold out of our 2020 conference and our 2021 virtual conference and had attendees from all over the world.

BY NANCY FLOYD PHOTOGRAPH BY DANIEL MEIGS

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OLGA KRIMON

Figure in White and Red

25x33, oil on linen

4144 Old Hillsboro Road, Franklin TN 37064 • (615) 599-5102 • leiperscreekgallery.com

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Food forThought Meet the local artisans behind some of Nashville’s most delicious businesses

Nashville’s reputation as a culinary destination grows brighter with each passing year, but it’s not just chefs and restaurants making the city more delicious. There’s a host of locally based brands and businesses offering epicurean delights in every pocket of the city. From CBD-infused ice cream to made-fromscratch pasta to expertly roasted coffee, these palate-pleasing products are made right here in Nashville by skilled artisans.

We caught up with the men and women behind five promising enterprises that are making our town more appetizing and appealing to locals and tourists alike.

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ARTISANS

Mark and Evane Stoner Poppy & Peep

What began as a father-daughter bond over candy has blossomed into a sweet business endeavor for Mark and Evane Stoner, the proprietors behind Poppy & Peep. The chocolate microfactory in Wedgewood-Houston perfectly blends (Poppy) Mark and (Peep) Evane’s entrepreneurial skills with their passion for desserts. It’s not the pair’s first foray into business ownership or even their first endeavor with candy, but they’re making waves across the city with creations that are as beautiful and whimsical as they are delicious.

The father and daughter duo started their careers in much different fields. Mark is the owner of Ashbusters Chimney Service, and Evane began honing her entrepreneurial skills as a child by launching her own jewelry line at the age of 12. In 2016, the two decided to turn their shared passion for sweets into a business by purchasing a candy franchise that they began selling at kiosks in the mall. That business led them to dive deeper into the world of chocolate, and in 2019, they began attending workshops and conferences to learn the art of candy-making.

In early 2020, they opened the doors to their quaint bonbon shop shortly before the COVID-19 restrictions forced them to shut down temporarily. “We officially launched Poppy & Peep February 6 of 2020,” Evane says. “We call it the grand opening and then the grand closing. It was quite a bad time to open a chocolate shop in the middle of a pandemic.”

The shop remained closed for several months, but the pair used that time to develop new flavors and build their business through home delivery and partnerships with other brands. “I ran deliveries all around Nashville,” Evane says. “I did free delivery, so that really helped get people to try a product they never had.”

Now, on the heels of their first anniversary, Poppy & Peep is brightening the lives of Nashvillians all across the city with their colorful, hand-painted bonbons, single origin bean-to-bar chocolate and a variety of other snacks, like honeycomb candy bark, hazelnut praline spread, chocolate-dipped espresso beans and strawberry meringues. They offer limited edition flavors for holidays — such as a Lucky Charms bonbon for St. Patrick’s Day with a hand-painted rainbow on it — in addition to 20 rotating classic flavors, like bourbon caramel, black peppercorn and rose, birthday cake, and cherry cordial.

Additionally, they’ve built partnerships with fellow businesses like Virgin Hotels Nashville and The Joseph, which both offer Poppy & Peep chocolates in each room; The Cheese Gal, which sells chocolate bars at their storefront; and Barista Parlor, which is preparing to launch their own line of chocolates produced by Poppy & Peep.

It hasn’t always been the easiest road, but the future is certainly looking bright — and sweet — for this small-but-mighty chocolate shop.

BY NANCY FLOYD PHOTOGRAPHS BY DANIEL MEIGS

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ARTISANS

Keaton Vasek and Michael Werrell Tre-t Baking Co.

Tucked away in one of the sunny silo rooms at the Nashville Farmers’ Market is Tr­e­¯t Baking Co., the picturesque pop-up patisserie founded

by Keaton Vasek and Michael Werrell. Pronounced like “treat,” the bakery was founded in 2020 after both Keaton and Michael were left jobless due to COVID-19. The pair initially moved to Nashville to work at two of Sean Brock’s restaurants, The Continental and Audrey, respectively, but the pandemic quickly changed those plans. So, while the restaurant industry begins to recover, the couple is busy filling their pastry case with a colorful array of croissants, cookies, macarons, tea cakes, chocolate bonbons and more.

“People really enjoy walking into our space,” says Keaton. “Everyone’s eyes light up when they see the case. Everyone is just so happy.”

“They ask if it’s real,” Michael adds with a laugh. “Like, if it was wax molded candles or something. I hope it’s real; I was up at 2 a.m.!”

Over the years, Keaton and Michael have worked in some of the country’s most acclaimed kitchens. Their collective résumé includes stints at New York’s Michelin-starred restaurant Eleven Madison Park and Dominique Ansel Bakery — famously known as the home of the Cronut — and they’re using their finely tuned baking skills to elevate familiar, comforting flavors. Along with their classic buttery croissants, they offer stuffed versions, which are filled with decadent, house-made fillings, including strawberry cheesecake and banana pudding. Their banana pudding is given a seasonal makeover, too; February’s flavor was dotted with bits of pink velvet cake, and March’s came loaded with salted cream, butterscotch and a splash of bourbon. “We aim to be nostalgic but be better than you remember,” says Keaton, a Tennessee native.

They’ve even taken dog treats to the next level. Tr­­¯et’s Nashville fried chicken dog treats, made with low-sodium chicken stock, carrots and oats, were inspired by the couple’s goldendoodle named Charlie. “That was definitely inspired by our own dog and her love of butter,” says Michael. “If there’s butter on the counter and you turn your back, she’s gonna grab some.”

More recently, the two have started to experiment with their own version of Italian bakery favorites — a nod to Michael’s teen years spent working in his family’s New Jersey bakery. Expect to see innovative takes on crumb cake, cannoli and other favorites in the near future.

To learn more about what Keaton and Michael have in the oven, visit tretbakingco.com.

BY MEGAN SELING PHOTOGRAPHS BY DANIEL MEIGS

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is Nashville's first coworking community for women. Located minutes from downtown inside the L&L Market off Charlotte Ave. Collective615 is so much more than just a coworking space. We are a community that embraces creativity, encourages diversity, and empowers women to live their best personal and professional lives.

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The scholarship awards female business owners access to Collective615 coworking, business resources, community, and educational programming.

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Alyssa Rosenheck, | APRIL 2021 << 51 Author, The New Southern

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Ashley Harlan

ARTISANS

Lokelani Alabanza Saturated Ice Cream

Combining ice cream and history makes complete sense to Lokelani Alabanza. When creating the flavors for her Saturated Ice Cream, she delves into her collection of vintage and African American cookbooks, blends nostalgia, inspiration and sugar, and scoops out a little bit of joy and knowledge in every delicious bite. “I love invoking the beautiful memories that come with ice cream,” Loke says. “It means so much when people say, ‘This [ flavor] reminds me of something.’”

During the drive on her move to Nashville, Loke first learned about The Jemima Code: Two Centuries of African American Cookbooks by Toni Tipton-Martin and was amazed to hear about the number of Black cookbook authors she never learned about in culinary school. The more she dug into Southern food and culture, she wondered, “How we do take this and make a flavor that will spark some sort of nostalgic moment for someone?” As culinary director at Hattie Jane’s Creamery, she created more than 300 flavors that were Southern and told a story. But that came to an abrupt end last March when she lost her job due to the pandemic.

Saturated was born, thanks to family and friends encouraging Loke to follow her dream of starting her own brand of plant-based, CBD-infused ice cream. By June, she held her first pop-up with Perfectly Cordial’s Rhonda Cammon and sold out quickly. It’s been a wild ride since. People welcomed subsequent collaborations and pop-ups with equal enthusiasm and began clamoring for limited edition flavors, like Gin and Juice, Juneteenth and Peach Chili Crisp. Loke was a guest on the Milk Street Radio podcast, featured in Bon Appétit and contributed an essay to the current Oxford American food issue, all while running her one-woman show making, packaging and, sometimes, delivering her products.

The official launch of Saturated Ice Cream takes place this spring and summer, with a new website offering new flavors and merchandise in Nashville. Until then, you can keep up through the Instagram account @saturatedicecream. Don’t expect a brick-and-mortar, though, because Loke sees e-commerce as the future to her growing success.

Her ultimate goals are to distribute nationwide and to stay to true to her mission of creating beautiful flavors that spur the imagination while educating consumers about African American culinary history.

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ARTISANS

Jamie Cunningham Stay Golden

Jamie Cunningham has always been fascinated by bartenders. He is intrigued by flavor and how the alcoholic alchemists are able to combine them into something much larger than their parts. And he understands that everything is better when all the pieces are perfectly balanced, even as far as believing that anything can be combined with coffee to make something beautiful. This respect for balance also goes beyond his inventions and innovations in coffee; it guides him in his philosophies of business and hospitality.

Jamie moved to Nashville from his hometown of Kansas City, Missouri, in 2009 after a post-college stint as a tire delivery driver. When a friend in town helped him get a job at Fido, he never dreamed that it would so dramatically alter the trajectory of his life. He instantly fell in love with hospitality and with coffee. At night, he and his coworkers (now business partners) experimented with brewing, blending and roasting. He became certified by the Barista Guild and the Specialty Coffee Association of America and started developing new ways to improve barista training and other business practices. He convinced the Bongo Java leadership to create a new role for him, and with his keen business sense and coffee expertise, he helped the company evolve.

In every sense, Jamie has had a hand in ushering Nashville into the craft coffee boom and has played an integral role in many of the city’s top programs, including Steadfast Coffee, Revelator Coffee, Crema, Matchless Soda and even Plaza Mariachi’s roasting program, and the system he created has been used to train thousands of baristas. He has even helped develop the new curriculum and training techniques for the Barista Guild itself.

In 2018, Jamie co-founded Stay Golden, where he continues experimenting with the balance of flavors through roasting coffee and creating new drinks and cocktails and perfecting his training curriculum. When you walk into the cafe, Jamie’s thoughtfulness and consideration are palpable in the staff and the experience from beginning to end. He takes great pride in the atmosphere and expertise he has helped cultivate at Stay Golden — so much so that he created his own master class of sorts, the forthcoming Be Your Own Co, that shares his proven system of opening a new cafe and training baristas. And in the future, he plans to release courses that teach anyone how to make truly delicious coffee at home.

For more on Jamie and Be Your Own Co, visit beyourownco.com, and to order delicious coffees (both brewed and bagged) and food, visit stay-golden.com.

BY JONATHAN SIMS PHOTOGRAPHS BY DANIEL MEIGS

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ARTISANS

Aaron Distler Mr. Aaron’s Goods

Whoever came up with the old saying “Opportunity seldom knocks twice” hadn’t met Aaron Distler. The owner of the much-buzzed-about Mr. Aaron’s Goods, along with his wife, Callie Bradley, makes fresh pasta and bagels daily, delivering them to retail and private customers throughout the Nashville area. But he didn’t start out in the food service industry.

Aaron moved to Nashville 15 years ago from Evansville, Indiana, to pursue music. He soon took a job as a personal assistant to the late comedian Ralphie May, eventually becoming his manager. The two started Fat Baby BBQ based on the comedian’s recipes. When Ralphie died of a heart attack in 2017, Aaron was devastated and forced to rethink his future.

“Basically, the whole rug was pulled out from under me,” Aaron says. “I had just had a baby ... and I lost my health insurance, my job, everything in one day, basically. And my boss and my best friend. It was really quite tragic.”

Around the same time, Aaron’s friend and mentor, Andrew Dorfman, who co-owns Zanies Nashville, was in the process of reopening Breeden’s Orchard in Mt. Juliet and hired him to be a project manager. While working at the orchard, Aaron happened across a commercial pasta machine and, channeling his inner chef, decided to purchase it. He sold his pasta at the orchard’s country store before going out on his own.

He currently works out of TKO, a Chinese restaurant in East Nashville. Commercial clients include popular eateries, such as Margot Cafe & Bar, Cafe Roze, Deacon’s New South, Pinewood Social and Santo, to name a few. He also sells directly to customers through his website.

“I’m in the process now of looking around at different properties in town to see if I might be able to make the leap and have my own storefront,” says Aaron. “I don’t want to be a strictly wholesale operation. I love feeding my retail customers, and I have customers who send me pictures of their families eating bagels and the kids are making pasta. … I love that connection. You don’t get that with restaurants.”

To learn more about Aaron or to order pasta, bagels, sauces and more, visit mraaronsgoods.com.

BY WHITNEY CLAY PHOTOGRAPHS BY DANIEL MEIGS

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N T U

RIBE C S B SU Y! A D O T

CHARGE 19 sectors, 400+ area leaders Check out our extensive list of the region’s most influential business, political and civic leaders in our Spring magazine.

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1255 MORNING GLORY COURT $5,900,000

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Sheri Smith

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BRENTWOOD 615.371.2474 2 Cadillac Drive Brentwood, TN 37027

FRANKLIN 615.794.5575 284 Seaboard Ln, Ste. 110 Franklin, TN 37067 pilkerton.com

LOCAL FLAVOR

Where the Chefs Eat: Global Edition Local chefs and restaurateurs recommend their favorite international restaurants

Nashville has enjoyed many benefits from the city’s growth over the years, and one of the greatest boons has been welcoming more people from around the world to join our community. Along with the increasing diversity of the people and the enrichment of our collective culture, our culinary scene is also expanding and thriving. As a celebration of these foods and the people who share them with us, we asked local chefs and restaurateurs to tell us which international restaurants they’ve been enjoying, what they love most about them and some tips and tricks they recommend for making the most of your experience. From fusion foods to family recipes and from food trucks to dine-in, these eateries offer us a look at what some of our fellow Nashvillians from around the world are serving up.

BY JONATHAN SIMS

PHOTOGRAPHS BY ERIC ENGLAND

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(615) 707-3926 3025 Nolensville Pike Nashville, TN 37211 degthaistreetfood.com

Deg Thai Street Food

Jay Jenratha started Deg Thai Street Food in a food truck, and as such, it has a small menu of delicious, well-crafted American-Thai fusion dishes, with their own takes on the usual pad thai, curries and stir-fries. They have recently found a permanent brick-and-mortar home on Nolensville Pike, but you can still find the food truck on Music Row Tuesdays to Fridays. Tailor Nashville’s culinary creator, Vivek Surti, shares why he loves DegThai.

MY FAVORITE DISH My two favorite dishes are the kra prao moo kai dao, which is a stir-fry of pork, holy basil, garlic and Thai bird chiles served with a crispy fried egg and rice, and the tiew tom yum goong, which is a hot and sour noodle soup with shrimp, lemongrass and kaffir lime.

YOU SHOULD TRY Both the Thai iced tea and the Thai iced coffee are fantastic. When you order food that has such a high level of spice, these drinks really help cool you down.

FLAVOR PROFILE Thai food is intoxicating to me, with all the spicy, sweet and sour flavors. It is bold, fullflavored and hits all parts of your palate: sweet, spicy, sour and salty. Deg Thai hits it all.

WHY I LOVE IT Not only is the food great, but the people are awesome. Even through the pandemic, they

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forged ahead, opened a location and are offering dine-in, to-go, carryout, delivery and [are] running their food truck on top of that.

MY FAVORITE MEMORY The first time I ever ate Deg Thai was when it was a food truck, maybe eight or nine years ago. They served a dish I had never heard of, khao mun gai, which is essentially Thai-style chicken and rice. When I stayed in Thailand for two weeks, I had khao mun gai almost every day.

TIPS AND TRICKS Get the chile tray and play around with it. Part of eating Thai food is customizing dishes to your taste. Need it spicier? Add some chile powder. Need it saltier? Add fish sauce.

Sweeter? Add sugar. Sour? Add vinegar.

Make it to your taste, and enjoy one of the best meals in Nashville.

Vivek Surti Culinary creator, Tailor Nashville

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LOCAL FLAVOR

King Tut’s

Ragab Rashawn opened King Tut’s food truck to share his family’s recipes with the Nashville community. The tagline, “Mediterranean fare with New York flair,” honors the two places where he honed his craft. Like most food trucks, the menu is kept short and simple, with omnivorous and vegetarian options that include falafel and gyro plates, sandwiches, salads and snacks. With a pleasant and colorful permanent patio at the Nolensville location near the Nashville Zoo, you’ll always know where you can find them. Nicky’s Coal Fired executive chef Tony Galzin opens up about his love for this flavorful Mediterranean food truck.

MY FAVORITE DISH Chicken shawarma. It’s a great representation of that dish that a lot of places don’t execute as well. The spices are bold but balanced, and it’s super crave-able.

YOU SHOULD TRY The falafel. I’ve had so much bad falafel that I had given up on it. In my experience, it’s often dry, crumbly and bland.

They grind and mix theirs fresh with lots of fresh herbs and spices. It’s a revelation, honestly.

FLAVOR PROFILE It’s Middle Eastern flavor combinations

most people are probably familiar with.

Again, just executed at a high level.

WHY I LOVE IT The authenticity and care that they put into the food.

MY FAVORITE MEMORY The first time we went there, we ordered most of the menu and said hi to the chef/ owner, Ragab. We ended up chatting for 45 minutes.

Tony Galzin Executive chef, Nicky’s Coal Fired

TIPS AND TRICKS Order anything with lamb. He often does specials, and they’re always great.

(615) 944-3735 3716 Nolensville Pike Nashville, TN 37211 kingtutsnashville.com

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Sindoore

Nek “Tony” Singh opened Sindoore in 2017 to offer Nashville a taste of authentic North Indian cui-

sine. With an extensive menu made from scratch and using the freshest ingredients, Sindoore brings home-cooked Indian favorites to Donelson Pike. Although they offer delicious chicken, lamb, goat and seafood options, Indian cuisine truly shines in its vegetarian dishes. No matter what you order, you’re guaranteed to find some of the most unique, flavorful and colorful spreads, thanks to the variety of spices that are essential to Indian cooking. Restaurateur Max Goldberg, co-owner of Strategic Hospitality, shares why Sindoore is worth checking out.

MY FAVORITE DISH [My wife], Alice, is British, and chicken tikka masala is a pretty big part of her routine back home. Sindoore’s food is so delicious and authentic, it’s become a regular takeout option in our house.

YOU SHOULD TRY We always order a pretty big spread so we have plenty of options to choose from. Here are some of our favorites: chicken tikka masala, lentil dal, chicken tandoori, vindaloo, chicken kebab, shrimp biryani, chicken kathi roll, bukhara dal, poppadoms with mango chutney and regular naan bread.

WHY I LOVE IT Sindoore’s food is so thoughtful and authentic. Everything is made from scratch with fresh ingredients. It’s clear when you eat

(615) 401-9150 457 Donelson Pike Nashville, TN 37214 sindoore.com

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it that there’s so much pride and care that goes into the preparation of every dish. It’s so comforting to us. The quality of the food is top-notch, and the value can’t be beat.

MY FAVORITE MEMORY Our first time ordering Sindoore was after a really fantastic holiday we had at the Biltmore Estate in Asheville over Christmas.

Alice has been missing her family after being separated from them for the past year, and it was so nice to return from such a lovely trip and enjoy a slice of Alice’s home, capping off a wonderful weekend.

TIPS AND TRICKS The mango chutney is a must-order — great for adding to the spicier bites and for dipping their amazingly crisp poppadoms in!

Max Goldberg Co-owner, Strategic Hospitality

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LOCAL FLAVOR

(615) 454-5373 1520 Division St. Nashville, TN 37203 thaiesane.com

Thai Esane

Nina Singto is dedicated to keeping her menu authentic at Thai Esane, a name which refers to Lao-speaking people in northeastern Thailand, and every dish is a delicious experience that honors Southeastern Asian cuisine. You can find Nina at the restaurant's two locations on Music Row and just off of Franklin Road in Brentwood. Chef, television personality and author Maneet Chauhan tells us why Thai Esane is one of her favorite spots in town.

MY FAVORITE DISH Drunken noodles, Esane sausage and basil eggplant. I like these dishes because they taste well together. We mix all of the dishes together, and each bite is an explosion of flavor. These dishes are flavorful while still incorporating the integrity of the ingredients. They are a great mix of being flavorful and fresh.

Maneet Chauhan Celebrity chef and restaurateur

YOU SHOULD TRY The spicy papaya salad. This is a great side for an entrée because it adds flavor and also has the texture of papaya. I put this on top of every bite, and it is so refreshing!

FLAVOR PROFILE The flavors are beautifully balanced between savory, sweet, spicy and tart, with wonderful textures.

WHY I LOVE IT My favorite thing about the restaurant is that they do not stray from authentic flavors by mainstreaming their menu. It is a true Thai restaurant and so delicious.

MY FAVORITE MEMORY One time, [my husband], Vivek, and I took our kids, and they just fell in love with each and every bite. It turned into a restaurant we could always return to as a family.

TIPS AND TRICKS One thing we always do is order a lot, as opposed to a little. I have found that the best flavor is when everything is mixed together. The dishes also are great as leftovers and reheated.

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(615) 819-0721 6688 Nolensville Pike, Suite 102 Brentwood, TN 37027

Korea BBQ & Sushi

At Korea BBQ & Sushi, they like to say, “Everyone is a chef !” You can choose to sit at a regular table and order from an extensive menu of prepared Korean and Japanese dishes and sushi, but for the full Korean BBQ experience, you’ll want to choose a BBQ table. These tables have a small, circular grill built into them, which allow you to cook meats and banchan — a beautiful spread of vegetables — to your liking. Located just off of Nolensville Pike in Brentwood, the facade is unassuming with a world of flavor inside. Fortunately, for now, takeout is also an option. Thai Esane chef and owner Nina Singto shares what she loves about this little-known gem.

MY FAVORITE DISH My favorite dish is grilling the galbi beef and pork belly.

taurant is that it’s family-oriented — and the hospitality. They go above and beyond, making sure you’re well taken care of.

YOU SHOULD TRY One of my favorite drinks is sake. Sake goes well with sushi and the BBQ. Enjoy sipping while chatting and grilling.

MY FAVORITE MEMORY My favorite memory there has to be when they first opened. My whole family and I sat there for hours, just hanging out and eating.

FLAVOR PROFILE Very sesame and full of garlic flavor.

WHY I LOVE IT The one thing I love most about this res-

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TIPS AND TRICKS Always grill yourself. It’s fun and enjoyable with your friends and family.

Nina Singto Chef and owner, Thai Esane

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Off to the Races at Last Roze Pony, the charming new brasserie from Julia Jaksic, opens in Belle Meade In 2015, chef Julia Jaksic, who was living in New York City at the time, visited Nashville and went to the Iroquois Steeplechase. It made a lasting impression. So much so that it influenced the design — and name — of her newly opened Roze Pony in The Belle Meade Galleria, the sister restaurant of the popular East Nashville eatery, Cafe Roze.

“I didn’t want it to be gimmicky equestrian,” says Julia, who did most of the design herself, “but I wanted it to feel almost like a modern barn, so that was sort of the direction I went with. And I wanted to give it more of a brasserie feel. I think, for Cafe Roze, we think of it sort of as a bistro, and it’s very approachable and affordable. And I think, with Roze Pony, the idea was to do something a little more upscale, especially at dinner.”

Julia’s business partners — Eric Lincoln, Rachel Tow and Owen Gibler — knew each other from the famed Employees Only in New York’s West Village, where Julia and Eric are still partners and where Julia also served as executive chef. After that serendipitous visit to Nashville in 2015, Julia moved here and opened Cafe Roze. During the first two years of business, customers from the west side of town began asking for a restaurant in their neck of the woods, and the idea for Roze Pony was born.

Inside the cafe, which used to be a Subway, the space has been transformed. Wood and soapstone tables dot a striking geometric black, white and gray tile floor. A natural wood plank ceiling, iron accents and arches are a nod to horse stables and Belle Meade’s history. A focal point of the 2,000-square-foot restaurant is a backlit mirrored bar accented by a pale pink wall. Julia, whose father is from Croatia, explains that “roze” means pink in Croatian. It is both restaurants’ signature color.

There’s a large counter for takeout, whether patrons just want a loaf of freshly baked bread or something sweet, such as a slice of flourless chocolate cake, a piece of black tea and honey poundcake, a lavender and honey scone or a blueberry streusel muffin. And not to be missed is an extensive selection of teas and coffees. While the menu is different from Cafe Roze, there is one beloved carryover: the signature cardamom rose latte.

BY WHITNEY CLAY PHOTOGRAPHS BY EMILY DORIO

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STEP INSIDE

STAY AND SHOP An area is set aside for local goods and collaborations. They carry pieces from Salt Ceramics; a T-shirt they made with imogene + willie; an apron they designed with Oil / Lumber; and, in a nod to Julia’s old stomping ground, fragrances and candles from Brooklyn-based D.S. & Durga. After the “longest build-out ever,” as the pandemic delayed production and deliveries, Julia says she’s loving being part of a new neighborhood and is already planning box lunches for Steeplechase.

ALL-DAY DINING Like Cafe Roze, Roze Pony is open from 8 a.m. until 10 p.m. seven days a week. The breakfast menu features soufflé pancakes with blueberry syrup and powdered sugar. Lunch offerings include the popular pony burger — smashed patties with local cheddar, secret sauce and homemade pickles. For dinner, there’s a lemon-roasted trout served with crispy potatoes and a New York strip with onion rings and house-made steak sauce. In addition to craft cocktails, beer and wine, martini service is offered tableside.

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TA K I N G V O W S

PHOTOGRAPHS BY KRISTYN HOGAN

th Wilcox e b a z li E y Mar Marries S uggs n o d n a r B D avid

Elizabeth Wilcox and David Suggs had mutual friends who connected them through social media accounts. The two began communicating during the summer of 2018, but it wasn’t until January 2019 that they had their first date at Barcelona Wine Bar in Nashville.

“David planned an epic proposal at my family’s summer home in Rock Island in August 2019,” said Elizabeth. “He wrote me eight love letters, which he left on the candlelit steps down to the dock, where he was waiting to pop the question.”

They planned to marry at the Country Music Hall of Fame in May 2020, but due to circumstances surrounding COVID-19, they decided to postpone

until November, reduce the guests by 80 percent and move the wedding to the Wilcox family home.

“Despite all the challenges and changes that coronavirus brought, we had the most intimate and special wedding,” said the bride, “with a limited number of loved ones present.”

The couple married in the garden behind the house, with family friend Dr. Brigitte Kitenge officiating. Sam Levine led a six-piece ensemble for music for the ceremony and cocktails later. Kristen Winston catered the seated dinner under a clear tent for close family and friends. Mark O’Bryan of The Tulip Tree was the floral designer, and Jenny Richter Corts coordinated the event.

After a wedding trip to Seaside, Florida, the couple returned to Knoxville, where Elizabeth is a therapist at Symmetry Counseling and ReVIDA Recovery and David is the supervisor of the Investigations and Fugitive Task Force for the U.S. Marshals’ Eastern District of Tennessee. A graduate of the University of Mississippi, Elizabeth has a master’s degree in social work from the University of Tennessee in Knoxville.

David is a graduate of the University of Tennessee, Chattanooga, and has a master’s degree in criminal justice administration from Middle Tennessee State University. Their parents are Judy and Brian Wilcox and Karen and Kevin Suggs, all of Nashville.

BY SANDY NELSON

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BEST B E H AV I O R

Go Ahead and Ask Expert etiquette advice from John Bridges

NEEDLED Almost all of our friends have had their shots, which makes my husband and me happy. We’ve been driven pod-crazy — trapped with our kids and working from home — for the past year. But I say “almost” because I’m not sure about a couple of our friends and their children. They seemed really skeptical about the vaccines when they were first introduced, so I suspect that they may not have had their shots. But I don’t want to ask because I’m sure I wouldn’t get an honest answer and we’d end up in an argument. As summer’s coming, our kids will probably want to get together with their kids or have them over. I can’t imagine what to tell my kids. What do I do? — Anonymous, Brentwood Nobody’s required to wear a tag around their necks to prove that they’ve had their shots, so who’s to know for sure? You have your doubts about the answer you’d get if you ask what you consider to be a dangerous question. To calm your fears, you must ask it, for your own sake and for the safety of your children.

Let’s hope this couple is not among your closest friends. They may be insulted by your probing into their vaccine history, but there’s no reason for you to tread lightly. It will be all right to break some eggs. Go ahead and ask them directly.

You may not trust their response if they say yes. That’s your decision to make.

If the kids want to get out of the house, let them all play in the yard. School’s almost out; it’s your job to do the homework.

ON THE WATCH I received an invitation to a wedding last May, but the ceremony didn’t happen. Canceling the wedding was a big deal since the invitation list was huge. The bride and groom went ahead and got married with a really small ceremony. I didn’t make the cut that time around, so I didn’t send a gift.

Now, however, they’re planning a major party to celebrate the wedding, a year after the fact. I’m not sure I’m comfortable with that, and I’m not even sure I’d be on the invite list anyhow. But if I get invited, I feel like I should send a gift even if I don’t go. Should I? — Anonymous, 12South Just wait for the envelope to hit your mailbox before you do your shopping. Rigid etiquette tradition decrees that if you’re not invited to the wedding reception, even if you’ve been invited to the ceremony, you don’t have to send a gift. It’s brutal, but it’s the rule. But the wedding didn’t happen — at least at the level everybody was expecting. You’re obviously in need of a party. So, even if you’re not invited this time around, I suppose you can send a gift. You probably haven’t been doing much gift-giving this past year. If you’re uncomfortable about the size of the party, just stay home. Being uncomfortable may be your default mode right now. You seem to know a good bit about a party that’s still in the making.

Wait and see.

Purchase all of your favorite party photos at nfocusmagazine.com

BY JOHN BRIDGES

John is the author of How To Be a Gentleman and the co-author, with Bryan Curtis, of other books in the GentlemannersTM series. Send your Best Behavior questions to jbridges@nfocusmagazine.com, and check out his up-to-theminute advice on life’s puzzling problems every Friday at nfocusmagazine.com.

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Spring Fever Looking back at the history of Nashville Farmers’ Market

Ah, the excitement that comes with spring! We relish more hours of daylight, put away bulky jackets and anticipate the arrival of fresh blueberries, asparagus, peaches, tomatoes and more from area farmers. The Nashville Farmers’ Market dates back 225 years, when the City Market was constructed downtown. A larger version, built in 1829, was replaced a century later with the Market House — the current Ben West Building — before moving to its home on Rosa L. Parks Boulevard in 1955. Just as they did in 1801 and 1958, people still get excited about the quality and variety of produce and other items available at Nashville Farmers’ Market. The list of merchants may vary each weekend, so visit nashvillefarmersmarket.org to learn more.

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EXCLUSIVELY AT

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