AUTHOR OF NOURISH: A GUIDE TO COMING HOME TO YOURSELF
Kirbee Miller
Food and Beverage Issue
Dear Readers,
As the leaves begin to turn and a crispness fills the air, we are delighted to present you with our highly anticipated Food and Beverage Issue of Belle Meade Lifestyle. In this edition, we invite you to indulge your senses and explore the vibrant tapestry of Nashville’s culinary and design scenes.
This month, we journey into the heart of homes and kitchens that are not just spaces but experiences. We’re thrilled to showcase stunning, colorful kitchens curated by one of Nashville’s leading interior designers, Kate Figler. Each kitchen is a canvas of creativity, blending function and aesthetics into spaces where every meal becomes a celebration.
We are also honored to feature Kirbee Miller, a remarkable author and speaker whose work in self-discovery through nourishment offers a refreshing perspective on mindful living. Kirbee’s transformative tools and insights promise to enrich your relationship with food and self, guiding you toward a more fulfilled and balanced life. In our recipe exploration, we’re excited to present recipes from Nashville’s very own Laura Lea. Known for her innovative approach to healthy and delicious cuisine, Laura Lea shares new recipes that are as nourishing for the soul as they are for the palate from her newest cookbook, Recipes for an Aching Heart. Her expertise and background as a Certified Integrated Attachment Theory Breakup Coach bring a unique and heartfelt touch to her culinary creations.
Finally, we shine a light on The Nashville Food Project, an inspiring organization dedicated to alleviating hunger and fostering community through food. Their work nourishes and brings people together, highlighting the profound impact that food can have on our lives and our city.
As you turn these pages, we hope you find inspiration and delight in the rich flavors, beautiful spaces, and transformative ideas that define this issue. May it inspire you to savor each moment, embrace creativity in your own kitchen and connect deeply with the community around you.
Bon appétit!
Warm regards,
October 2024
PUBLISHER
Jennifer Kaufman | jennifer.kaufman@citylifestyle.com
ACCOUNT MANAGER
Stephanie Krejci | Stephanie.Krejci@citylifestyle.com
EDITOR
Kit Garrott | kit.garrott@citylifestyle.com
CONTRIBUTING WRITERS
Myra McEntire, Sue Baldani
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Leslie Parrott, Ross Group Creative, Suzy Thompson, Allison Elefante, Laura Lea, Chelsea O’Leary, Bonner Morgan
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CHIEF EXECUTIVE OFFICER Steven Schowengerdt
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Gin ger Moscow Mule
SPICE UP YOUR FALL COCKTAIL
ARTICLE BY KIT GARROTT | PHOTOGRAPHY BY BONNER MORGAN
Ginger Moscow Mule
While a Moscow Mule in a copper mug is a bar menu standard, this version adds an extra punch of gingery spice, perfect for an October evening.
Barritt’s Ginger Beer mixed with Tennesseemade Cane & Herb ginger-infused simple syrup adds extra spice and is great for digestion!
INGREDIENTS
• 2 ounces of Vodka
• 2 ounces of Ginger Beer
• 2 tablespoons of Memphis' own Cane and Herb Ginger Syrup
• 2 ounces of Tonic
• Fresh lime juice to taste
• Limes for garnish
DIRECTIONS
1. Add vodka, ginger syrup and lime juice to a shaker with ice. Pour into your ice-filled mug, and top with ginger beer, tonic and fresh limes!
Dr. Miriam Hall
ARTICLE BY MYRA SIMMONS MCENTIRE | PHOTOGRAPHY BY LESLIE PARROTT
Coming Home to Yourself
Author and speaker Kirbee Miller empowers self-discovery through nourishment and mindful tools for transformation
Kirbee Miller’s mission is to guide individuals home to themselves—spiritually, mentally, and physically. Through her work as an author, Realtor®, speaker and facilitator, she aims to ignite a sense of possibility and empowerment in others as they embark on their own journeys of growth. Her book, NOURISH: A Guide to Coming Home to Yourself, serves as the perfect starting point, offering readers a heartfelt roadmap to self-discovery, healing, and fulfillment.
“What I want people to experience through NOURISH is permission—permission to ask, ‘What is the optimal environment for my highest good? How can I nourish myself, in mind, body, and spirit?’”
Kirbee explains. “I want readers to feel empowered to explore those feelings and be equipped with tools to meet their needs. If you're feeling overwhelmed and under-resourced, you're not alone. There are pathways and tools to support you, and that’s where the concept of coming home to yourself comes in.”
NOURISH, weaves together Kirbee's own personal journey and the tools she discovered during times of hardship. Having faced immense tragedy,
Kirbee came to the realization that while others could support her, no one could rescue her.
“Others can participate in your story, but you have to participate in your own rescue. NOURISH is about empowering people to do just that, starting with small, accessible actions—like preparing a beautiful recipe, setting clear goals, or engaging in guided journaling.”
The book includes practical resources like intentional recipes, guided journal prompts, and uplifting affirmations to help readers cultivate a more nourishing life. Kirbee emphasizes the importance of guided journaling, an integral part of her healing process, especially when navigating grief.
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“In the sessions I lead in person and abroad, we utilize words that aren’t overly clinical and technical and heavy, but rather use real words backed by real experience, heart and wisdom, which is a bridge to transformation.
It’s flipping on a light switch to illuminate real possibilities in a simple and accessible way.”
“Grief doesn’t follow a timeline. You have to name what you’re feeling to move through it. The guided journaling in NOURISH provides an intentional space to engage in honest and expansive conversations with yourself—giving you the language to process what’s happening within.”
Kirbee's message extends far beyond the pages of her book. As a speaker and facilitator, she creates experiences designed to foster connection, growth, and authenticity. Her workshops and talks focus on the importance of vulnerability, possibility, and
wholehearted living, providing individuals and teams with the tools to tap into their potential.
Whether she’s helping clients find their dream home as a Realtor® or guiding audiences toward self-discovery, Kirbee is driven by a deep commitment to helping others come home to themselves—mind, body, and spirit. Her holistic approach to well-being encourages those she meets to embrace life’s challenges and opportunities with grace, resilience, and curiosity.
To stay updated on Kirbee’s latest speaking engagements, workshops, and projects, follow her on Instagram.
Creamy Tomato Soup
ARTICLE BY RECIPE BY KIRBEE MILLER PHOTOGRAPHY BY LESLIE PARROTT
In the spirit of nourishing your body this season, Kirbee Miller shares a soup recipe
Ingredients:
• 2 tablespoons olive oil
• 4 garlic cloves, minced
• 1 large yellow onion, diced
• 2 (28 oz) cans San Marzano peeled tomatoes
• 2 cups chicken stock (or vegetable stock)
• 1 tablespoon sugar
• ¼ cup heavy cream
• 8 large fresh basil leaves, roughly chopped
• ¼ teaspoon dried oregano
• ½ teaspoon of red pepper flakes
• kosher salt + freshly ground black pepper to taste
• 1/3 cup shaved parmesan cheese, optional
Directions:
Step 1. In a stock pot or large pot, add about a tablespoon of olive oil and saute diced onions over medium/high heat
Step 2. Once onions become transparent and fragrant, add tomatoes + broth
Step 3. Add salt, pepper, oregano, ¾ of the chopped basil, sugar, and crushed red peppers
Step 4. For a smooth soup use an immersion wand to blend or transfer to a heat-safe blender, then return to pot
Step 5. Let soup simmer for 15-20 minutes over low-medium heat
Step 6. Remove from heat, stir in the cream
Step 7. Serve with parmesan + chopped basil on top
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BEHIND THE DESIGN WITH KATE FIGLER OF KATE FIGLER INTERIORS
Curated Kitchens
Photographer: Suzy Thompson
Photographer: Allison Elefante
Kate Figler is a Nashville-based interior designer known for creating layered, timeless spaces that reflect her clients' unique personalities. With a passion for color, pattern and a blend of luxurious fabrics and natural textures, she masterfully combines traditional and contemporary elements. Kate Figler Interiors focuses on merging beautiful aesthetics with functionality. Kate gives Belle Meade Lifestyle insight into creating kitchens, bars and eating areas that feel like home.
AS A MOTHER OF THREE, HOW DO YOU MERGE FUNCTIONALITY WITH BEAUTIFUL DESIGN IN YOUR PROJECTS, ESPECIALLY IN FAMILY-CENTRIC SPACES?
Kate: We need to be the most sensitive about the pieces that get the most usage, such as upholstery and rugs. I try to ensure that my clients invest in quality upholstery in a performance material. From there, we layer in the more decorative fabrics through throw pillows or drapery. We think strategically about rugs and either recommend an inexpensive sisal to replace every 5-10 years or encourage clients to invest in wool area rugs, which are incredibly cleanable and durable. Accessories, art, wallpaper and lighting are all areas where we can be more carefree; these items all make a room feel alive.
CAN YOU SHARE SOME OF YOUR FAVORITE COLOR AND PATTERN COMBINATIONS AND HOW YOU APPROACH THE USE OF COLOR IN YOUR PROJECTS? WHAT ARE YOU OBSESSED WITH RIGHT NOW?
Kate: Mixing patterns is subjective because some clients might feel a specific combination is too heavy-handed, whereas others might love a more layered look. Ultimately, we love to start with one
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fabric or wallpaper that incorporates several different colors and look for others that work within this story. Typically, we'll begin with one larger-scale print like a floral or scenic mural and add some geometrics (we love stripes and plaids) and another smaller-scale pattern in a similar color palette.
If we're bringing in a solid material, we try to amp it up with trim, whether that be tape trim, tassel or brush fringe. We are currently obsessed with largescale plaids in bold colors—Pierre Frey and Holland & Sherry have several that we can't get enough of. They work perfectly when trying to tie a scheme together.
WHAT KEY ELEMENTS DO YOU FOCUS ON WHEN DESIGNING A KITCHEN TO ENSURE FUNCTIONALITY AND AESTHETIC APPEAL?
Kate: Everyone in our office loves to cook, so we understand how a kitchen should look and work for you every day and on special occasions. One of our primary goals is to ensure that the pieces our clients use regularly have a dedicated space within the kitchen. Specifically, we love to hide toasters and coffee makers in appliance garages so they're out of sight.
Photographer: Suzy Thompson
Photographer: Allison Elefante
If our clients are big bakers, we install cabinet inserts that pull out for their stand-up mixers and tray dividers for cookie sheets. Kitchens are personal spaces unique to each client, so a large part of these jobs focuses on getting to know our clients and their particular needs. From there, we tailor our design to their lifestyle.
HOW DO YOU APPROACH CREATING AN EATING SPACE THAT FEELS INTIMATE AND INVITING WHEN MANY WANT OPEN FLOOR PLANS AND BIG SPACES?
Kate: A layered space that is fully decorated will always feel inviting and intimate. By this, we mean a space with appropriately scaled furniture, window treatments, beautiful lighting, styled, etc. Clients get into trouble when they have partially designed rooms or use furniture from a previous home that no longer works in their new space. When all the elements within a room work together cohesively, it will feel "done" - which is just another way of saying inviting!
AT-HOME BARS HAVE BECOME INCREASINGLY POPULAR IN RECENT YEARS. WHAT ARE SOME OF YOUR FAVORITE DESIGN FEATURES TO INCLUDE IN THESE SPACES?
Kate: We always specify panel-ready beverage refrigerators and ice machines to blend seamlessly into the cabinetry. These spaces are also used for entertaining, so they should feel special and festive. For this reason, we encourage clients to incorporate more formal plumbing fixtures (typically in a brass finish), a bold wallpaper or even unique details like floating brass shelves for their barware. The cabinet hardware and cabinetry itself should also be well thought through - since these areas aren't used day to day, we often recommend custom millwork and fun knobs or latches that can't withstand the wear and tear a kitchen receives.
Photographer: Allison Elefante
HOW DOES YOUR DESIGN PROCESS FOR KITCHENS AND DINING AREAS
DIFFER FROM YOUR PROCESS FOR OTHER ROOMS?
Kate: We need specific information about our clients when designing a kitchen or dining area versus a family room or bedroom. For example, do they love to cook or bake? Are they often hosting large gatherings? Do they care if a surface material finish patinas over time, or prefer a more pristine look? Do they have young children, or are they empty nesters? All of their responses help shape the layout and functionality of our designs. We wouldn't recommend the same features for a bachelor as we would for a big family that loves to host. There is a lot of fact-gathering that needs to happen, and from there,
we can delve into a client's taste and how they want the space to look.
WHAT IS YOUR FAVORITE ROOM IN YOUR HOUSE? WHY?
Kate: My dining room—I love to host and have so many fond memories around our table. It's a very feminine and whimsical space with a wisteria-covered scenic mural wallpaper, silk drapery and a colorful vintage rug with pops of coral, lavender and green (some of my favorite colors). Plus, our table was made by Dunes and Duchess, a small company based in the area of Connecticut where I'm from. It feels like a little bit of home in our house in Nashville!
www.katefiglerinteriors.com
Photographer: Ross Group Creative
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L A X B N A
N O V E M B E R 9 T H : L O S A N G E L E S
A MISSION OF ALLEVIATING HUNGER
Building connections and community through food
ARTICLE BY SUE BALDANI
When it comes to food insecurity here at home, the statistic is staggering. “One in seven people are going hungry in Nashville,” says Mary Kate Grant, communications manager for The Nashville Food Project.
The organization has grown tremendously since its inception in 2011. The staff and volunteers involved with the nonprofit work hard to fulfill its mission: To bring people together to grow, cook and share nourishing food, with the goals of cultivating community and alleviating hunger in our city.
“Growing food increases social connectivity, and it really gives people a lot of agency over what they're able to eat,”
she says. “Many people in our gardening programs come from immigrant and refugee backgrounds, and they're growing produce that they can't find in a traditional grocery store in America. They’re excited to share them with their families and with their communities.”
The organization also recovers about 280,000 pounds of food each year that would otherwise go to waste. “We partner with big grocery stores and have volunteer groups that sort through the food to make sure that everything is still usable and that food gets transformed into six to seven thousand meals per week.” It also partners with many local farms.
McGruder Community Garden
These nutritious, chef-cooked meals are then shared with people who need them the most. “We partner with about 50 to 60 different poverty-disrupting organizations across Nashville, and the crux of that partnership for us is, ‘How can food support the work that they’re already doing in the community?’ If it’s a program for English language learners, they can learn better if they have full bellies. Also, these are people coming from different cultural backgrounds and sharing a meal together before class increases that social connectivity.”
The organization also provides meals to students in after-school programs, and these meals often serve as their only dinner. In addition, by partnering with organizations like FiftyForward and St. Luke's Community House, senior citizens come together and share meals. For those who are homebound, volunteers go out into the community to deliver meals. “Somebody showing up to their door is a social touchpoint and a wellness check too,” says Mary Kate.
Food, she says, is a matter of basic dignity, and everyone should have access to it. “But, we believe we can't alleviate hunger without cultivating community, so we rely on volunteers in our kitchen and gardens. Right now is a great time to volunteer in our gardens’ program as the weather is cooling down and fall harvests are picking up.”
The Nashville Food Project also needs help stocking basic pantry items such as black beans, rice and other shelf-stable items. Of course, financial support is always appreciated.
To help, go to TheNashvilleFoodProject.org
Rob Stein's Volunteer Group Making Banana Bread
“ONE IN SEVEN PEOPLE ARE GOING HUNGRY IN NASHVILLE.” - MARY
KATE GRANT
Volunteer, Mary Dionne, Chopping Squash
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OCTOBER 19
Recipes from Laura Lea
EXPLORE RECIPES WITH NASHVILLE'S LAURA LEA - AUTHOR AND CERTIFIED INTEGRATED ATTACHMENT THEORY BREAKUP COACH
PHOTOGRAPHY BY LAURA LEA
“The recipes (in Laura’s new cookbook Recipes for an Aching Heart) represent the delicacy of our bodies during grief and stress, and they are meant to nourish both physically and emotionally. They are simplified and softened compared to my previous books, and that is what we need in a season of suffering. I encourage anyone who uses this book to constantly return to their humanity and treat themselves with the kindness and delicacy that I’m sure they do others.” - Laura Lea
Laura Lea - Photographed by Chelsea O’Leary
Single serving Ingredients
• 1 medium zucchini
• Pinches salt and pepper
• 1 teaspoon toasted sesame oil
• 1 teaspoon mayonnaise (sub tahini)
• ½ teaspoon maple syrup
• ¼ teaspoon low-sodium tamari or soy sauce
• 1 clove garlic, finely minced
• ¼” piece ginger, freshly grated (sub a pinch of ground ginger)
• 2 tablespoons kimchi, roughly chopped
• 2.6 ounces tuna ( I buy the single-serving packets but you could also use approximately ½ of a 5 oz can)
• Optional: 1 tablespoon finely minced shallot or red onion
• Optional garnish: toasted sesame seeds, honeyroasted peanuts, cilantro, chives or green onion
Directions
1. Preheat oven to 400 degrees F and line a baking sheet with nonstick parchment.
2. Trim the ends of your zucchini and slice in half, lengthwise. Use a metal spoon to scrape out the middle of each half, trying not to cut through the bottom. You can freeze the inside flesh to throw in smoothies!
3. Place zucchini halves flesh-side up and sprinkle with salt and pepper. Roast for 15 minutes.
4. In the meantime, in a small bowl, combine sesame oil, mayo, maple syrup, tamari, garlic, ginger, kimchi and onion/shallot, if using. Whisk together, then fold in tuna.
5. Allow zucchini halves to cool for 5 minutes (this is also delicious chilled), then fill halves with tuna mixture. Add any optional garnish of choice and enjoy!
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ASIAN TUNA SALAD BOATS
ROTISSERIE CHICKEN BRUNSWICK STEW
Yield: 6-8 servings
Ingredients
• 1 medium rotisserie chicken, meat pulled off (I suggest the plain or salt and pepper flavor. Sub 1 ¾ pound boneless chicken breasts or thighs and cook in an IP or crockpot*)
• 3 cloves garlic, minced
• 16 ounce can butter beans, rinsed and drain
• 2 tablespoons avocado oil
• 1 small yellow onion, diced into ¼” pieces
• ½ teaspoon paprika
• ½ teaspoon salt
• ¼ teaspoon pepper
• ½ cup tomato-based BBQ sauce (can you store-bought or the recipes from my IP BBQ Chicken Thighs page X)
• 3 tablespoons Worcestershire sauce
• 2 teaspoons dijon mustard
• 15 ounce can diced tomatoes
• 15 ounce can tomato sauce
• 32 ounces chicken broth
• 12 ounces frozen mixed veggies
Directions
*NOTE: I recommend pulling your rotisserie chicken while it’s still warm, because it’s so much easier to pull than when it cools.
1. Heat a large soup or stock pot to medium and add avocado oil. When oil moves quickly around the pan, add diced onion. Saute 3-4 minutes, until softened and translucent. Turn heat to low and add a splash of water, garlic, paprika, salt and pepper. Stir constantly for 30 seconds.
2. Add pulled chicken, BBQ sauce, Worcestershire sauce, dijon mustard, diced tomatoes, tomato sauce, 2 cups water and broth. Stir and bring to a simmer.
3. Simmer soup for 15 minutes, then add frozen mixed veggies and butter beans. Simmer until veggies are thawed and warmed through. Add more seasoning to taste before serving.
4. Reheat on the stove. Leftovers will keep tightly sealed in the fridge up to 4 days or frozen 3 months (you may want to freeze in individual servings).
PUMPKIN PIE COBBLER
Serves 6
Ingredients
• 4 ounces cream cheese, softened to room temperature
• 1 large egg, room temperature
• 15 ounce can pumpkin puree
• 2 tablespoons arrowroot starch or cornstarch
• 1 teaspoon vanilla extract
• 1 ¼ teaspoons ground cinnamon
• ¼ teaspoon ground ginger
• Scant ¼ teaspoon ground nutmeg
• ½ cup plus 2 tablespoons white sugar (sub granulated monkfruit sweetener or coconut sugar)
• 1 cup plus 2 tablespoons all-purpose flour (sub gluten-free AP flour)
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 4 tablespoons unsalted butter, melted and cooled to room temperature (sub refined coconut oil)
• ¼ unsweetened milk of choice, room temperature
• ½ cup raw pecans, roughly chopped
Directions
1. Preheat oven to 350 degrees F and line an 8x8 baking dish with nonstick parchment. 2. In a blender, combine cream cheese, egg, pumpkin, starch, vanilla 1 teaspoon cinnamon, ginger, nutmeg and 6 tablespoons sugar. Blend until smooth and pour into baking dish.
3. In a mixing bowl, whisk together remaining ¼ cup sugar, remaining ¼ teaspoon cinnamon, flour, baking powder and salt. Pour in butter and milk and mix to form a wet dough. Fold in pecans. Evenly dollop over pumpkin filling in approximate tablespoons. Bake for 40 minutes, then cool 20 minutes before serving.
4. Reheat in the microwave or in the oven at 300 until warmed through. Leftovers will keep in the fridge up to 4 days. Do not freeze.
realty report
A Culinary Hidden Gem
Head To Nashville’s The Nations To Experience Burger + Grain
ARTICLE AND PHOTOGRAPHY
Celebrated restaurateur and executive chef Chris Payne has put his hospitality prowess behind Burger + Grain, an elevated dining experience in an open kitchen concept. Nestled in the heart of the Nations, Burger + Grain’s menu is one of decidedly robust selections. From the shared opportunities like Panfried Feta and Charcoal Cabbage Steaks to main dishes like Lobster Tagliatelle and Berkshire Pork Loin, your tastebuds will thank you. Be sure to indulge in their Crispy Garlic - Parmesan Potatoes too.
Inspired cocktails, a whiskey and bourbon selection exceeding 350 bottles, curated by Payne himself, round out this divine culinary establishment’s offerings. Burger + Grain has been open just shy of a year, and should absolutely be at the top of your list as the next place to have dinner in Nashville. BurgerAndGrain.com
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