SHAWN
ASHELY
"People who love to eat are always the best people." - Julia Child
We are so elated to bring you one of the most wholesome foodie editions yet. Every day that I spend within the community, I am constantly in awe of the people and the stories we come across. When I set foot at the start of this journey to bring this magazine to life, I actually had food at the forefront of my mission. Food is the epitome of what brings people together. Food is a major pillar of community. We have many amazing restaurants in the surrounding Nashville area and as our community grows, we are excited to see more locally-owned restaurants making their way into Mount Juliet.
We hope that you find the time for pause to read this issue on your back porch with a cup of coffee, tea, or your favorite adult cocktail or mocktail reading the stories of our community. We don't take lightly that we have the opportunity to grace your homes, your businesses, and your guests with our stories and we are so grateful for you (our readers) every day!
We hope these stories move you and inspire you to look at "food" in a whole new light. From our local professional Chefs like Brandon Frohne to the backbones of our community, the small businesses that we could not do without. Read about our favorite locally owned plumbing company, CB Mechanical, and how he was inspired to start his business through the food industry. Our sweet young entrepreneurs in this community are something we should all nurture and support! Read about the Hitch family and their sweet lemonade stand, Music City Squeeze, and many more incredible people of our community!
"Food is our common ground, a universal experience." - James Beard
KIMBERLY
THOMAS, PUBLISHER @MOUNTJULIETLIFESTYLE
October 2024
PUBLISHER
Kimberly Thomas | kimberly.thomas@citylifestyle.com
PUBLICATION DIRECTOR
Kourtney McComb | kourtney.mccomb@citylifestyle.com
COPY EDITOR
Cassidy Polman | cassidy.polman@citylifestyle.com
STAFF WRITER
Courtney Stockton
CONTRIBUTING WRITERS
Courtney Stockton, Staci Bishop, Cassidy Polman, Sam Lage, Don Seaman, Angela Broockerd
CONTRIBUTING PHOTOGRAPHERS
Dezirea Elkins Photography, Staci Bishop, Nicolette Martin, Jennifer Percy Looking Glass Photography, Janie Jones, Clay Goswick
Corporate Team
CHIEF EXECUTIVE OFFICER Steven Schowengerdt
CHIEF OPERATING OFFICER Matthew Perry
EXECUTIVE DIRECTOR OF HR Janeane Thompson
AD DESIGNER Mary Albers
LAYOUT DESIGNER Antanette Ray Learn
3:5-6
Life’s Best Moments
Deserve the Region’s Best Care
Our obstetrics and midwifery teams in Lebanon and Mt. Juliet are committed to providing personalized care for you and your baby. We’re here to support your birth experience at Vanderbilt Wilson County Hospital with evidence-based care in a warm, welcoming space that’s right here close to home. To learn more call 615-343-5700 or visit VanderbiltHealth.com/BirthAtWilson
No Tricks... All Treats
Dr. Gina Haffner Awarded the Frank & Oleda Rudy Professorship
Dr. Gina Haffner Awarded the Frank & Oleda Rudy Professorship for Outstanding Work in Nursing Education LEBANON, Tenn. - Dr. Gina Haffner, a renowned figure in the field of nursing education, has been honored with the Frank & Oleda Rudy Endowed Professorship for her exceptional contributions to the Jeanette C. Rudy School of Nursing and Health Professions at Cumberland University.
Dr. Mayfield Celebrates 20 years with Hughston Clinic Orthopaedics
Hughston Clinic celebrates Dr Mayfield’s 20th anniversary!
Hughston Clinic Orthopaedics
StoneCrest location threw a surprise party celebrating Dr Mayfield’s 20-year milestone. www.hughston.com
Blo Blow Mt. Juliet Now Open!
The suspense is over for Mount Juliet residents awaiting the first official Blow Dry Bar in Mount Juliet! Offering everything from Blow-outs, Up-do’s, Braids, Hair treatments, and professional makeup. Everything you need for special occasions in one place. https://blomedry.com/ blo-mt-juliet /
Blo Blow Dry Bar Location: 401 S. Mount Juliet Road Suite 322, Mount Juliet, TN 37122
Photography by Mt. Juliet Chamber of Commerce
Photography by Hughston Clinic Orthopaedics
SATURDAY, November 2ND
8AM - 12PM $1000 OFF ONE DAY ONLY LIMITED SPOTS AVAILABLE
We will be providing complimentary consultations to answer your questions about Invisalign treatment. Patients will receive a scan with our new iTero® digital impression scanner.
COME JOIN US TO START YOUR JOURNEY TO A STRAIGHTER SMILE
• All attendees entered to win a raffle prize • FREE whitening with treatment • Payments as low as $99
ARTICLE AND PHOTOGRAPHY BY STACI BISHOP
European Food Tour Olympics-Inspired
LOCAL FOODIE, STACI BISHOP, TRAVELED TO THE SUMMER 2024 OLYMPICS AND SHARES HER TIPS AND TAKEAWAYS FOR DINING IN EUROPE
Raise your hand if you were glued to the Olympics this summer! The unity and the underdog stories have always inspired me, so I was thrilled to attend this summer’s 2024 event. It was absolutely exhilarating to see that level of athleticism in person. Plus, I was able to experience my favorite part of traveling – the food! If eating were an Olympic sport, this foodie would be on top of the podium with a medal.
En route to the games, we first landed in Spain. The Boqueria Barcelona claims to be the best fresh market in the world, and I think they might be right. I was unprepared for how vibrant the fruits and vegetables would be along with the artful displays. You could find almost any item from produce, cheese, meats, spices, baked goods, nuts, juices, and sweet treats in this open-air space.
Tapas, also known as small plates, are very popular in Barcelona but I found the menu descriptions underwhelming. For example, one of my favorite meals from Guell Tapas listed the dish as “tuna cubes” but it was, in fact, so much more! It included in-season sauteed vegetables steeped in an incredibly flavorful sauce. I also ordered a side of peppers and eggplant, known as escalivada, and it was beautifully adorned with a slab of goat cheese, balsamic, and pine nuts. Every bite was delicious! Outdoor dining is common in the port city, but this seating option may come with a surcharge of 1-2 Euros.
CONTINUED >
We arrived in Paris via train and it was everything I imagined. There were bakeries and pastry shops at every corner, and I was swooning over the display windows full of flaky croissants and tarts. Of note, Europeans tend to ease into the day with many cafes not opening until 9 am. Restaurants are quite plentiful, so even with the additional tourists for the Olympics, we never once waited for a table.
The level of flavor in Paris was deep and I can see why it’s known as a culinary capital of the world. Even their version of avocado toast is next level. I tried several varieties topped with pomegranates, pumpkin, goat cheese, and more. For lunch and dinner, I enjoyed several French dishes including beef tartar, duck confit, and escargot. I often asked for a wine recommendation and their suggestions paired perfectly every time.
In both Spain and France, menus were offered in English, which was a nice surprise. Unlike the US, European dining is considered an experience and I never once felt rushed. Service was quick and efficient but once our food arrived, we were left to eat and linger as long as we wanted.
Another nice touch I appreciated was settling the check at the table, so I was in possession of my credit card at all times. Digital tipping is purely optional in Europe, so checkout consisted of a quick card tap or chip insert and we were on our way.
It's been a couple of months but I’m still daydreaming about the wide variety of fresh, mouth-watering meals we had in Europe. I ate my heart out and can’t wait to go back and do it again!
of Food THE
ARTICLE BY COURTNEY STOCKTON
In a world full of social media influencers, it is a breath of fresh air when you encounter a real one who rises to prominence the old-fashioned way – through the earned respect of his customers and peers. Inspired by life and his day-to-day experiences growing up around food and the restaurant business, local Chef (Brandon) Frohne organically made his way to stardom through experience – and following his taste buds.
PHOTOGRAPHY VARIOUS
Local Mount Juliet Chef, Brandon Frohne; Food as a way of life
Meet Brandon Frohne. Local to Mount Juliet for over 10 years, Frohne grew up with his three brothers in St. Petersburg, Florida, scaling the kitchen with his Oma (grandmother) when he was first introduced to the art of food. Frohne, a fifth-generation restaurateur, reflects on the moments he casually helped his Oma prepare salads and desserts for her patrons at her French Restaurant, La Cote Basque, in Florida. At Oma’s restaurant, food was simply, “A way of life,” and Frohne thought nothing of the fact that he may one day break the mold as a professional Chef.
As a teenager, Frohne found his way through restaurants. mainly to stay out of trouble and to keep his artistic mind at ease. It wasn’t until he was introduced to one of the top chefs in Florida, Chef David Miller (Owner of restaurant, 6 Tables) at age 18, that he was inspired to begin his culinary career. Frohne became David’s understudy and that eventually led him to Nashville, where he became the Executive Chef of Mason’s, a high-end restaurant that was located inside the Westin Hotel.
During his time as a Chef at Mason’s, he took to Twitter (the primary source of social media influence), and shrewdly shared “secret menu items” customers could order at Mason’s. The Food Network and the Travel Channel quickly caught wind of Frohne and his burgeoning talent, and he was asked to appear on Chopped.
Frohne, who was used to entertaining his guests intimately and in person, had to adjust to being filmed and broadcast to millions of viewers. And while he enjoyed the experience of being among some of the greatest chefs in the country, his journey was cut short when he injured himself with a knife during filming. Fortunately, Frohne was later invited back for “Chopped Redemption,” and made it to the final round. The exposure of being aired on national television brought him other
Photo credit: Clay Goswick
opportunities, such as “Chow Masters,” “Secret Eats,” and “Snack Attack,” where he got to experiment with some of the most unique culinary creations.
Frohne’s journey of working as a chef, being featured on national television, receiving the prestigious invite to cook dinner at the James Beard House in NYC, and building some of the biggest brands within the food industry ultimately has led him to consulting and restaurant development. He was heavily involved in the launch and development of The Paper Mill in Mount Juliet, Cocktail Bar in Hendersonville, and most recently he has been working
to further develop Nectar Urban Cantina and TenFold Brewery in Donelson. Frohne has also been working to build his own brand in the food industry while continuing to explore new flavors and recipes.
Some of Frohne’s favorite go-to spots in Mount Juliet are Smiley Thai for that authentic Thai experience, Prost & Riot for their Smash Burgers, all things brunch at The Papermill, and Score Board on the lake for the view, live music, and the quintessential, “vacation drink.”
Follow along with Chef Frohne while he continues his food journey @Frohneats.
Photo credit: Clay Goswick
Do The Monster Mash With These Fall-Focused Cocktails Perfect For Halloween Festivities
spook
ARTICLE BY SAM LAGE | PHOTOGRAPHY BY NICOLETTE MARTIN
TOASTED MALLOW
• 2 ounces cachaça (Brazilian sugar cane rum, silver rum can be substituted)
• 1 ounce Galliano liqueur
• 1/2 ounce lemon juice
• 1/2 ounce brown sugar & cinnamon syrup
• 2 tablespoons pumpkin puree
• fresh nutmeg
Combine all ingredients except for the nutmeg in a shaker tin. Add ice and shake vigorously until sufficiently chilled and blended. Strain through a mesh fine strainer into a martini glass or other decorative glassware without ice. Shave fresh nutmeg over the top as a garnish and enjoy!
PUMPKIN BRAIN PURÉE
• 1 1/2 ounces vodka
• 1 1/2 ounces chocolate liqueur
• 1/2 ounce Frangelico liqueur
• graham crackers
• marshmallows
Combine all ingredients except for the graham crackers and marshmallows in a shaker tin. Add ice and shake vigorously until sufficiently chilled and blended. Crush graham crackers in a plastic bag to make a fine powder. Coat half of a martini glass with your crushed graham crackers and strain your cocktail into the coated martini glass. Layer the top of the drink with marshmallows and toast with a crème brûlée torch. Enjoy!
ELEVATING THE BNA EXPERIENCE
WellSpring Builders enhances the Jet-setting experience with Food + Entertainment
ARTICLE BY COURTNEY STOCKTON
PHOTOGRAPHY BY DEZIREA ELKINS PHOTOGRAPHY
Sometimes, the quality of an airport can make or break a trip. Fortunately, Nashville's BNA contracted local powerhouse, WellSpring Builders, to build out some quality eats, ensuring that your journey begins on the right foot. Founder and Co-Owner, Scott Patton gives us an inside look at WellSpring Builders' jet-setting project.
“As I fly other places, I really appreciate BNA for their planning, commitment to the passenger experience, and cleanliness,” says Patton
1. SCOTT, WE KNOW HOW IMPRESSIVE YOU ARE, NOT TO MENTION TALENTED, BUT WE WOULD LOVE TO KNOW HOW THIS BNA PROJECT CAME ABOUT.
Fraport USA won the concessions contract with BNA in the summer of 2018. Shortly afterward, they began searching for local contractors who were interested in building out their 85 concessions spaces by conducting outreaches. We were contacted because we had a successful record of working at the airport, including the recent completion of the Operations and Maintenance Building at the fuel tank farm and the private terminal for Signature Flight. We let Fraport know that we were interested in their upcoming projects, and after prequalifying us, they began referring their tenants to us as a potential resource. We were awarded several of the
initial projects and began work on our first spaces in early 2020.
2. WE LOVE THAT YOU HAVE BECOME, QUITE LITERALLY, THE ULTIMATE CORNERSTONE OF NASHVILLE; CAN YOU ELABORATE ON WHAT PART OF THE BNA PROJECT YOU ARE WORKING ON OR WORKED ON RECENTLY?
Inside the terminal, our most recent completions were ACME Feed & Seed, The Titans Pressbox, Kittyhawk Eat + Drink ft. Voodoo Doughnuts, Slim & Husky’s Pizza Beeria, Hattie B’s Hot Chicken and Half Moon Empanadas. Outside the terminal, we recently completed a 35,000 SF aircraft hangar. We are always looking for new opportunities to work at BNA.
3. WHICH RESTAURANT WAS YOUR FAVORITE TO ASSEMBLE IN BNA?
This is a little like asking me which of my kids is my favorite. Nevertheless, I’d have to say that ACME and Titans are my favorites to date. They are the first thing everyone sees after they pass through TSA, they are both great looking spaces, and they were opened successfully along with the Terminal T addition. There was a lot of pressure and a lot of celebration around that opening because the date had been marked on the calendar by the Airport Authority years in advance.
4. RELATIONSHIPS ARE THE CENTER OF YOUR BUSINESS. CAN YOU EXPLAIN HOW THIS EFFORT HAS LED TO PROJECTS OUT OF STATE AND ACROSS THE COUNTRY?
It is fair to say that I’m very proud of our team for the work they’ve completed at BNA, and the reputation they’ve developed for performing under pressure. The administrative and logistical challenges of working in the airport are unlike any we deal with elsewhere. Due to their commitment and hard work, we’ve been asked to consider working in airports across the U.S. We’re currently only considering one of those offers, as Nashville and middle Tennessee will always remain our priority.
5. ANYTHING ELSE YOU WOULD LOVE TO SHARE WITH OUR READERS?
Simply put, I really love our airport. It’s a difficult but rewarding place to work. It’s right in our backyard, and I have a lot of respect for the board and the administration. As I fly other places, I really appreciate BNA for their planning, commitment to the passenger experience, and cleanliness.
www.wellspringbuilders.com
ARTICLE BY COURTNEY STOCKTON | PHOTOGRAPHY BY JENNIFER PERCY, LOOKING GLASS PHOTOGRAPHY
FOOD INDUSTRY
SPARKS A DREAM
CLINT BENEFIELD OF CB MECHANICAL DUG SMALL BUSINESS ROOTS THROUGH HIS EXPERIENCE IN THE FOOD INDUSTRY
CB Mechanical owner, Clint Benefield with his wife and two children. Photo credit: Jennifer Percy, Looking Glass Photography
“My family has been amazing in allowing me to chase my dreams.”
- Clint Benefield
It’s never a good time when a system goes down – whether it’s plumbing, HVAC, electrical, or kitchen-related. But it spells particularly bad news for a restaurant, given the lead times for repairs. That is unless you know Clint Benefield of local LLC, CB Mechanical.
Prior to opening his own business, Clint managed operations of mechanical equipment for 6 restaurants. “The restaurant facility upkeep is a daily challenge as there was always a continuous, sometimes overwhelming repair request.” This required
Clint to hone his skills in all aspects of mechanical repair, as third-party contractors would always be 2-3 weeks out. “You don’t have that time to wait when a bread maker goes out at your favorite steakhouse, Kayne Prime.”
Pressure, as they say, makes diamonds, as Clint realized he could do nearly all the repairs on his own – so he decided to forge his own path and establish CB Mechanical. Clint can provide his customers with expert quality service at a fraction of the
cost of larger companies – and he can do it with a personal touch.
While having your own business can be empowering, it can also be demanding –which is why it helps to have a supportive family. “My family has been amazing in allowing me to chase my dreams of being a business owner. While at times (summer mostly) it keeps me away with emergency calls during the evenings, it has also freed me up to be at all the events and sports that they are involved in, which I find most important to them and myself.”
Like many local families, the Benefields can be found enjoying, “sporting events in town, football on the couch (War Eagle), pool fun with friends, and almost anything that allows quality time together. We’ve enjoyed some of our most recent vacations to Gatlinburg and Dollywood where there’s excitement and relaxation on any given day.”
By all accounts, it appears Clint has found the ideal balance between spending quality time with his family and managing a successful local business that maintains a personal connection with the community. Having handled the heat in the kitchen, so to speak, of some of the most high-pressure restaurants, Clint’s knowledge and skill set make CB Mechanical a no-brainer when it comes to HVAC, plumbing, or electrical services.
photo provided
photo provided
WHISKEY HOUND CATERING
One Rising Local Catering Company is Bringing a Unique Culinary Experience to the Table
PHOTOGRAPHY
Sometimes in life, we choose the journey, and sometimes the journey chooses us. Pam Malcontento can look back and see that her journey into the catering world is one she was destined for. She and her husband, Kris, were already enjoying incredible success with their consumer products company, The Whiskey Hound, specializing in Bourbon Beer BBQ sauces and curated spices when they were consistently met with opportunities to expand beyond sauces and spices and jump feet-first into the catering arena. What began as a special request to create charcuterie boards for an event quickly grew until Pam eventually found herself in her own commercial kitchen in Nashville creating specialty foods for clients and events all over Music City and its surrounding areas. And soon, Whiskey Hound Catering was born. Confident in her skills and with an unrivaled work ethic, Pam chose to lean into this exciting new journey in front of her, allowing Whiskey Hound Catering to take on a delicious life of its own.
The foundation of Pam’s culinary curiosities begins as far back as she can remember. She details, “I’ve always liked to play with food. When I was 12, I would come home from school and cook, and I remember making crepes and just sort of experimenting. I worked my way through high school and then through college working at restaurants…One of the restaurants I worked at sent me through a culinary program, and then when I graduated college, I went into food science.” Her experience and education in the food industry launched her into a career working with quality and food safety for Fortune 500 companies. After several years, she realized it was time to get back to the basics and return to her passion for kitchen creations. “I pulled things out of my past and as I left my corporate career, this was so amazing to be able to do something that I’ve always loved…but do it in a different place, in a different way,” Pam says.
Whiskey Hound Catering specializes in innovative, high quality, hot and cold appetizers, charcuterie boards, and the wildly popular whiskey-infused
sweets and dessert trays. Their hand-crafted, madefrom-scratch delicacies truly set them apart from the average catering company. Whiskey Hound Catering reaches beyond simply providing food; the goal is to elevate the moment and deepen an experience with visual and mouth-watering creations. Pam notes, “Our idea is really to not just provide people with food for an event, a meeting, a gathering, but to help people create a vibe and a theme with the food.” She further explains, “I think the thing that I’m most excited about is attempting to offer some things to people that maybe they haven’t had or haven’t had in a while…I’m working on new things all the time.” A few of Whiskey Hound’s newest, tasty victuals include their savory, stout-braised short rib hummus cups, their bacon-wrapped chicken skewers, or the sweet dark chocolate, rye whiskey balls. Clients can enjoy hand-crafted hors d'oeuvres, packed with rich flavors like whiskey reductions and special marinades. And Whiskey Hound Catering is prepared to take requests and curate a culinary experience specifically designed for their clients’ guests and events.
Pam is looking forward to growing Whiskey Hound Catering in Mt. Juliet as she recognizes the area’s incredible growth in recent years. While she loves catering to the downtown areas of Nashville, Pam is excited to also meet the needs of people and businesses close to home. She credits joining the Mt. Juliet Chamber of Commerce for the ability to thrive in making connections within the community that have helped Whiskey Hound establish itself as a go-to caterer right here in our city. “I’m really interested in building things organically and just becoming as immersed as possible in the community,” Pam says. Whiskey Hound Catering was built from experience and passion. Not only do they create recipes for the palate, but they’ve created a recipe for success. We’re just glad to be a part of the journey.
www.whiskeyhoundcatering.com, www.facebook.com/whiskeyhoundcaterer, www.instagram.com/cateredwithwhiskey/
Music City Squeeze
THE HITCH FAMILY TURNS THE HALLMARK OF CHILDHOOD INTO A FAMILY BUSINESS
ARTICLE BY COURTNEY STOCKTON PHOTOGRAPHY BY AMBER HITCH (MUSIC CITY SQUEEZE)
“Aside from serving delicious lemonade, our next favorite thing is all the connections we’ve made.”
If you were asked to recall the hallmarks of childhood, it’s likely that operating a lemonade stand would top the list. For many children, it’s the quintessential entrepreneurial pursuit – kids learn important lessons about economics and the value of hard work. And because it’s ‘fun,’ most kids arrive at the idea like a rite of passage – with exuberance and zeal.
For the Hitch family, it was no different for their daughter, Claire, who had been asking her parents if she could do it. However, what is different about the Hitch family, is that they would do it together, as a family. Matriarch Amber Hitch explains, “It seemed like a fun adventure to take on and was a very low investment.”
Because they don’t live in a neighborhood, the Hitch family astutely recognized that their family business, Music City Squeeze, would thrive at events, like the Mt. Juliet Farmer’s Market and Breeden’s Orchard. You can also find them at school events, HOA gatherings, or ‘anything where kids are involved.’ Kids and adults alike will enjoy their signature flavors –like pink starburst and French lemonilla – and at the very reasonable price of $3-$4. It is a truly mutual exchange that results in a happy customer and a family that is reaping the rewards of entrepreneurship far beyond the obvious financial benefits.
Claire, who is 9 years old and “proudly wears her fanny pack,” is sharpening her math skills every time she calculates an order. “We are always there to help check her math, but more times than not, she gets it correct,” her mother proudly remarks. Claire’s younger sister, Maggie, who is 7 years old, enjoys the process of making the lemonade. Both girls are learning to come out of their shells as they engage with customers from all walks of life.
When asked what lessons they’ve taken away from this enterprise, Claire says, “to put yourself in your customer’s shoes. Say please and thank you and treat them how you would want to be treated.” Maggie added, “Work hard and never ever give up.” As a parent, you’d be hard-pressed to put a price tag on those kinds of lessons. For the Hitches, not only do they get to watch their children learn invaluable life skills, but they also get to connect with the community. “Honestly, aside from serving delicious lemonade, our next favorite thing is all the connections we’ve made and getting to know so many people in our community.” With so many rewards, it makes you wonder which other quintessential childhood activity could yield such benefits, if taken on by the whole family.
Music City Squeeze | Facebook
YUM YUM YUM YUM YUM YUM
SER VI NG UP SOUP
Fall’s most notable comfort meal
ARTICLE BY ANGELA BROOCKERD
PHOTOGRAPHY BY JANIE JONES
CHICKEN NOODLE SOUP
This hearty chicken noodle soup is the perfect comfort food that is packed with nutritious goodness. This pairs perfectly with homemade beer bread or a sourdough loaf.
INGREDIENTS:
• 8 cups chicken broth (add more if desired)
• Whole fryer chicken, cut in chunks or shredded
• 5 celery stalks, sliced
• 8 carrots, sliced
• ½ onion diced
• 4 tablespoons butter
• 1 teaspoon Italian seasoning
• ¼ cup half and half (optional)
• 1 package egg noodles
• Salt and pepper to taste
•
DIRECTIONS:
In a large stock pot, add 8 cups of chicken broth. Dice carrots, celery and onion and add to the broth. Bring to a boil, and reduce to medium heat until the vegetables are soft. In the meantime, skin and cube 1 whole fryer chicken and add to the stock pot. Next, add egg noodles (frozen Reames homemade egg noodles are my favorite) and let boil until noodles are cooked. Add butter, half and half, salt, pepper, and Italian seasoning. Simmer on low until ready to serve.
events
A SELECTION OF UPCOMING LOCAL EVENTS
EACH THURSDAY
Food Truck Thursdays
Charlie Daniels Park | 4:00 PM
Join us each Thursday for this popular community event in Charlie Daniels Park. Enjoy the tastes of Mt. Juliet as vendors from all over the city bring their most popular treats! Fun for the whole family. Visit www.mtjuliet-tn.gov for more info.
OCTOBER 3RD
Nashville Oktoberfest
Historic Germantown
Oktoberfest has something for everyone! A Germantown tradition since 1980! Delicious German foods from dozens of restaurants & vendors, world-class beer, tons of events, Arts & Crafts vendors, live German music, the Dachshund Derby, and the 2nd largest 5K Race & Run in Tennessee – plus so much more! - Admission is $10 and Kids 3 and under are free! www.thenashvilleoktoberfest.com
OCTOBER 4TH
Movie in the Park - The Goonies
Charlie Daniels Park Amphitheatre | 7:00 PM
The Goonies will be shown at the Charlie Daniels Park amphitheater. Bring your blanket or chairs to sit on. Concessions are available for purchase. www.mtjuliet-tn.gov.com
OCTOBER 12TH
Craftfare Before Christmas
Charlie Daniels Park - 1038 Charlie Daniels Pkwy., Mount Juliet TN 37122 | 10:00 AM
Over 80 craft booths with unique handmade items. Delicious food trucks serving a variety of treats. Live music to get you in the holiday spirit. Special appearances by Santa and Mrs. Claus. Meet Jack and Sally from *The Nightmare Before Christmas* A jumbo claw machine game and a coffin full of candy. Fun and engaging kids crafts. allevents.in/mount%20juliet/craftfare-before-christmas/200026796838434
OCTOBER 13TH
Warriors BBQ Bash
Rural Hill Farms 9400 Couchville Pike, Mount Juliet, TN 37122 | 1:00 PM
Warriors BBQ Bash - come and enjoy BBQ, music and brews from 15 veterans. $25 per person, $10 for 12 and under. Support your local veterans at Rural Hill Farms, Sunday October 13th! https://veterans-bbq-camp.square.site/
OCTOBER 19TH
Halloween in the Park
Charlie Daniels Park | 11:00 AM
Join us for Mt. Juliet's popular event, Halloween in the Park! FREE admission: Costume Contests, Hay Rides, Petting Zoo, Inflatables, Vendor Booths, and LOTS OF FREE CANDY!!!! Don't miss it! www.mtjuliet-tn.gov
Photography Credit & Location (Josh Vaughn + Circle S Farms)