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WILSON COUNTY CUSTOM HOME BUILDER

buildwithrh.com

615-709-2111

2600 N Mt. Juliet Road Mt. Juliet, TN 37122

World-Class Breast Cancer Care

Right Where You Live Breast Cancer Awareness Month is a reminder of the importance of annual breast exams, and that early detection saves lives. At Vanderbilt-Ingram Cancer Center at Wilson County, we proudly offer a team of doctors, pathologists and radiologists who specialize in the diagnosis and management of breast disease with a focus on breast cancer. Here, you’ll find the same world-renowned medical, radiation and surgical oncology expertise and care that our Nashville campus provides. Best of all, we’re right down the street. For more information, please visit VanderbiltIngramCancerCenter.com or call 615-936-8422.

LIFESTYLE LETTER

Around Town, Around the Table There’s something about October that makes everything feel a little more inviting. Maybe it’s the first hint of cooler weather, the return of Friday night football, or the fact that suddenly, gathering around a table with people you love sounds like exactly where you’re supposed to be. Whatever it is, this month felt like the perfect time to celebrate some of the places that make eating, drinking and gathering in Mt. Juliet so special. And really, you could plan a pretty great day just by following the pages of this issue. Start your morning at Bagel Barn, where a good cup of coffee and a fresh bagel can make even the busiest weekday feel a little slower. When lunchtime rolls around, head to Red River Nomad for something completely different - and a reminder of just how much personality our local food scene has to offer. Then, when it’s time for dinner, settle in at Tholos Mediterranean for a meal that feels like an experience all its own. Of course, three meals barely scratch the surface. That’s why we’ve also rounded up some of our local favorites for just about every occasion - because sometimes the hardest part of making plans is simply answering, “Where should we go?” But because this is October, we couldn’t make the entire issue about food and drink. This month’s Mt. Juliet After Dark feature takes us into the spookier side of our community with the story of a famous local haunting. Whether you’re a believer, a skeptic or just someone who loves a good ghost story, it felt like the perfect addition to an October issue. More than anything, I hope these pages encourage you to get out and enjoy our community this fall. Try somewhere new. Revisit an old favorite. Order dessert. Stay a little longer. Because some of the best parts of living here happen around a table. See you around town,

October 2026 PUBLISHER

Logan NewKirk | logan.newkirk@citylifestyle.com E D I TO R I AL C O O R D I N ATO R S

Elise Newkirk | elise.newkirk@citylifestyle.com Brooklyn Mayhugh | brooklyn.mayhugh@citylifestyle.com CONTRIBUTING WRITER

Brooklyn Mayhugh C O N T R I B U T I N G P H OTO G R AP H E R

Brooklyn Mayhugh

Corporate Team CEO Steven Schowengerdt President Matthew Perry CRO Jamie Pentz CoS Janeane Thompson AD DESIGNER Zach Miller LAYOUT DESIGNER Antanette Ray QUALITY CONTROL SPECIALIST Marnina Campbell

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Learn how to start your own publication at citylifestyle.com//franchise. Proverbs 3:5-6 Mt. Juliet City Lifestyle® is published monthly by Lifestyle Publications LLC. It is distributed via the US Postal Service to some of the Mt. Juliet area’s most affluent neighborhoods. Articles and advertisements do not necessarily reflect Lifestyle

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Publications’ opinions. No portion of this magazine may be reproduced in any form without written consent. Lifestyle Publications does not assume responsibility for statements made by advertisers or editorial contributors. Information in Mt. Juliet City Lifestyle® is gathered from sources considered to be reliable, but the accuracy of all information cannot be guaranteed.

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inside the issue OC TOB E R 2 02 6 | FOOD & D R I N K

16 Featured

16 20

Print Prestige Meets Digital Power.

WHY CHOOSE BETWEEN PRESTIGE AND PLACEMENT?

Departments

Before The Day Begins

Where Mt Juliet Goes For Breakfast

To Eat And Stay Awhile

A Mt. Juliet Gathering Place Where Food, Music and Creativity are Meant to Be Savored

Lifestyle Letter

City Scene

Business Monthly

Must See FOOD + BEVERAGE

Road Trip FOOD + BEVERAGE

Now Open FOOD + BEVERAGE

Trend Setter FOOD + BEVERAGE

How To FOOD + BEVERAGE

Events

Local Limelight ARTS + CULTURE

When Dinner Becomes the Destination

Tholos Mediterranean Restaurant Will Transport You to the Shores of the Mediterranean Sea

On the Cover This month’s cover features The Bagel Barn’s famous egg and cheese biscuit. Photography: Sam Penland

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OCTOBER 2026

city scene WHERE NEIGHBORS CAN SEE AND BE SEEN

COURTESY OF CITY OF MT. JULIET

7 6

1: Calabria Italian Kitchen celebrates a fresh new design, new menu, and some incredible Italian favorites. 2: Governor Bill Lee speaks at the TN State Fair Ham Breakfast. 3: The Basement Marketplace celebrates 10 years in business. 4: Composer and owner Tony Sherman opens The Lodge Production + Recording studio. 5: Young Professionals gathered for a night of fun at Mt. Juliet Sports & Social Co. 6: Lunch is served at Breeden’s Orchard! 7: Degree Wellness celebrates their grand opening with the Mt. Juliet Chamber of Commerce. 2-7: Photography Courtesy of Mt. Juliet Chamber of Commerce

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OCTOBER 2026

business monthly A R O U N D U P O F N E W S F R O M LO C A L B U S I N E S S E S

TOA Celebrates the Grand Opening of Spring Hill Location Tennessee Orthopaedic Alliance (TOA), Tennessee’s largest orthopedic surgery group, recently opened its new 57,000-square-foot facility in Spring Hill (2160 Reserve Blvd.), expanding access to comprehensive orthopedic care for the growing community. The state-of-the-art location brings specialized orthopedic services, advanced imaging, physical therapy, walk-in orthopedic urgent care and sports performance training under one roof. With more than 100 physicians statewide, TOA continues its century-long commitment to providing convenient, specialized orthopedic care to patients across Tennessee. Photography Courtesy of TOA

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B USIN E SS M ON T H LY

Before The Day Begins Where Mt Juliet Goes For Breakfast At Bagel Barn, a love of food, a hometown heart and a whole lot of community come together in the most delicious way. There are restaurants you visit because you’re hungry, and then there are restaurants that somehow become part of your routine. For me, Bagel Barn is firmly in the second category. Tucked into Mt. Juliet, Bagel Barn feels like the kind of place that has always belonged here. The atmosphere is country, vintage and wonderfully old-school. Behind the counter is a team passionate about food, hospitality and their hometown—and it shows in every detail. At the heart of Bagel Barn is owner and Head Chef Damon Smith, alongside business partners Nicholas King and Curtis Hudson. Smith’s path to the kitchen started close to home at Wilson Central, where wrestling coach and culinary teacher John Cramer introduced him to the world of cooking. What began as an interest soon became a calling. After working in kitchens ranging from Little Caesars to The Goat and cooking while wrestling at Cumberland University, Smith attended culinary school in Knoxville. From there, his career took him through resort kitchens, Nashville restaurants, farms and

ARTICLE BY BROOKLYN MAYHUGH PHOTOGRAPHY BY SAM PENLAND

M UST SE E | FO O D + BEVERAGE

some of the region’s most respected culinary circles. He worked under James Beard Award-winning chef RJ Cooper and spent time learning the craft from some of the best. But eventually, Smith wanted to bring what he had learned back home. That desire became Bagel Barn. The idea was simple: Mt. Juliet needed something locally owned, something that wasn't another chain, and something that could prove what a little ambition and a lot of commitment can accomplish. The result is a bagel shop unlike the typical grab-and-go breakfast stop. Bagels are deceptively complicated. The team talks about them almost scientifically—ratios of water to flour, fermentation and timing all matter. At Bagel Barn, the dough is prepared hours ahead, cold-proofed overnight, then boiled and baked fresh each morning. The shop produces roughly 200 to 300 bagels a day, with the ovens

already running long before Mt. Juliet is awake. And these aren't your average bagels. Bagel Barn describes them as “Southern bagels”—boiled and baked to create a softer, fluffier texture. The team takes pride in keeping ingredients minimal while letting quality do the work. Eggs are farm fresh, herbs are grown in-house and produce, and meats are sourced from Wilson County whenever possible. If you ask the team what best represents the restaurant, they'll point you

toward the egg and cheese. With cheese sourced from a Franklin TN company, it's about as local as a breakfast sandwich can get. Regulars have their favorites, too. The blueberry bagel with berry mascarpone—made without added sugars—is a repeat order for many. And then there is the Charlie Daniels, the sandwich that has become especially meaningful to Smith and helped inspire the entire concept. For those craving something a little more traditional, the lox sandwich pays homage to the classic Northeast bagel shop. Bagel Barn gives it a distinctly Tennessee twist with fresh cucumbers and onions, creating a sandwich that is crunchy, fresh and familiar, but still its own. And perhaps that's the best way to describe Bagel Barn as a whole. It's familiar, but different. The restaurant's personality comes not only from its food but from the people behind it. Sous/Pastry Chef Sam Penland serves as Smith's right hand in the kitchen, with Chef de Parties Johnathan Presley and Thomas Bryan rounding out the culinary team. But the “team” extends far beyond the official staff. Smith describes the philosophy simply: “It takes a village.” CONTINUED >

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / M TJ UL I E T

Friends help wash dishes. Parents have helped clean. Smith and his partners built much of the space themselves, and his mom even painted the ceiling. There is a little piece of the people behind Bagel Barn tucked into every corner. That spirit is reflected in the people who walk through the door. Retirees, blue-collar workers and plenty of local teachers make up the regular crowd. Some come for their morning routine, some for conversation, and some simply to start their day with a great breakfast. For the Bagel Barn team, that's the best part. “Getting people's day started,” Smith says. It is a fitting mission for a restaurant that opens its doors at 6 a.m. Monday, Thursday and Friday, and at 7 a.m. on weekends. While customers are just beginning their mornings, Smith has already been at work since around 3 a.m., turning on ovens and preparing the day's bagels and pastries.

Bagel Barn is about more than bagels. It is about choosing to invest in the place you call home. As Smith says, being local means “supporting others in your community even if it is not the easiest thing.”

M UST SE E | FO O D + BEVERAGE

As October arrives, Bagel Barn is also leaning into the flavors of fall. Think sweet potatoes, apples, citrus and warm spices like cinnamon and nutmeg. Heartier specials and soups are on the horizon, along with sandwich catering perfect for football games, gatherings and fall events. Bagel Barn is about more than bagels. It is about choosing to invest in the place you call home. As Smith says, being local means “supporting others in your community even if it is not the easiest thing.” Bagel Barn is proof that sometimes the best things don't have to come from somewhere else. Sometimes they can be built locally - by normal people, a lot of hard work, and a community willing to show up. And if you're wondering what to order? The chef's ideal breakfast is a pretty compelling place to start: a breakfast burrito or a blueberry bacon, and an egg and cheese with maple cream cheese. Come hungry. Leave happy. And, if you're anything like me, you'll probably be back next week.

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TO E AT AND

S t ay Aw h i l e A Mt. Juliet Gathering Place Where Food, Music and Creativit y are Meant to Be Savored

ARTICLE AND PHOTOGRAPHY BY BROOKLYN MAYHUGH

R OA D T R IP | FO O D + BEV E RAGE

Walk through the doors of Red River Nomad and you may find yourself doing something increasingly rare: slowing down. Part restaurant, boutique, coffee shop and listening room, the Mount Juliet destination was intentionally created as a “third space”— somewhere that feels relaxed and welcoming, almost like home, only with someone else cooking the meal and making the coffee. For its owner, the concept grew from a lifetime of creative pursuits. A culinary school graduate, he once owned a small bakery before losing it during Hurricane Katrina. Though his career later took him into music and the military, cooking remained a constant. Over the years, recipes developed for friends and family eventually became the foundation for Red River Nomad’s menu. The business itself came together one creative idea at a time. Jewelry, originally a creative outlet, became merchandise at music shows, followed by barbecue sauce, reimagined clothing, food and other projects. Eventually, the owner and his business partner realized those passions could live together under one roof. That roof now encompasses a distinctly eclectic experience. Guests can browse local and Tennessee-made goods, listen to records, enjoy French press coffee or tea, and settle in for a home-cooked meal. The food is deeply personal, inspired by childhood memories, travels and favorite flavors. Smoked beef cheek, mojo pork, jerk chicken, German and Italian potato salads and other reimagined creations make the menu feel less like a collection of dishes and more like a collection of memories. Music is equally central. As a musician himself, the owner drew from his experiences on the road to create an intimate listening-room atmosphere where independent artists can feel genuinely welcomed. Performers receive a home-cooked meal and a comfortable place to prepare before their shows. Events such as live painting demonstrations, Burgers & Bluegrass and album release shows have also opened the doors to other creatives. Community, however, may be the thread connecting everything. Red River Nomad prioritizes relationships with its vendors, CONTINUED >

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / M TJ UL I E T

artists, performers and customers, with an emphasis on originality, authenticity and good people. The boutique showcases local and Tennessee creatives across food, fashion, jewelry, art, wellness and beauty, encouraging neighbors to shop small and support one another. Looking ahead, the team plans to expand its food and beverage offerings and build an even fuller event calendar. Their nonprofit, Songs For Heroes, which provides free music therapy for veterans and first responders, is also a major focus, with upcoming fundraising and songwriting events. Still, growth does not mean losing the heart of the place. The owner hopes Red River Nomad never becomes overly polished or corporate. Instead, he wants it to remain personal: a place to discover something new, meet someone interesting, hear great music, eat something unexpected and, most importantly, stay awhile. That sense of discovery is part of the magic. There is no pressure to fit neatly into one category, and that is exactly the point. Red River Nomad is a reflection of the people who built it and the community they hope to cultivate: creative, curious, welcoming and unexpected. In a city growing, it offers something simple—a reason to linger. Because when guests leave, the hope is that they remember more than what they ate. They remember the conversations, the warmth, the music and the feeling that they found somewhere they want to return to.

RED RIVER NOMAD Red River Nomad was built around a simple idea: follow what inspires you. Rather than creating something designed to appeal to everyone, its owner has built a space rooted in personal taste, curiosity and creativity. The result is a business that feels less like a formula and more like an evolving collection of things worth discovering.

R OA D T R IP | FO O D + BEV E RAGE

m m e u r S S s avings s e l d nE m m e u r S S s a s v e l i ngs d n E

CCall a l l or o r Text Text 615-865-7885 615-865-7885 AndersonMari ne. com AndersonMarine.com

> edwardjones.com | Member SIPC

What's important to you? Let's prepare for your future together. Greg Long

Financial Advisor 820 N Mt Juliet Rd Suite 206 Mt Juliet, TN 37122 615-754-8100

EJB-19325-A-E-DA-4 AECSPAD 29926284

was undertaken, transforming CALABRIA CALABRIA the restaurant into an upscale, modern pizzeria while preREIMAGINED REIMAGINED serving the warmth and When Valon Arifi, owner of Calabria Italian Kitchen, envisioned expanding his restaurant’s offerings, he knew the space needed to evolve. To accommodate a full-service cooking line and a more diverse menu, a complete renovation

authenticity guests have come to love. Through the collaboration of Sam Anderson (Anderson Architects), Gary Merritt (GE Merritt Construction), and Gwen Canfield (615 Interiors), Valon’s vision became a reality.

DISCOVER MORE OF OUR WORK andersonarchitectstn.com

(615) 754-7677

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / M TJ UL I E T

WHEN DINNER Becomes THE DESTINATION Tholos Mediterranean Restaurant Will Transport You to the Shores of the Mediterranean Sea

Courtesy of Tholos Mediterranean Restaurant

ARTICLE BY BROOKLYN MAYHUGH PHOTOGRAPHY BY BROOKLYN MAYHUGH/ THOLOS MEDITERRANEAN RESTAURANT

There is something inherently inviting about Mediterranean food. It is meant to be shared, passed around a table, enjoyed slowly and accompanied by conversation. At Tholos Mediterranean in Mt. Juliet, that spirit of gathering is more than a philosophy - it is the foundation of the restaurant itself. Opened in August 2025, Tholos is approaching its first year with a reputation for authentic Mediterranean cooking and genuine hospitality. For the chef and owner behind the restaurant, opening Tholos was an opportunity to bring something personal to his new hometown. Originally from eastern Turkey, Chef Fesih has spent approximately 35 years in the restaurant industry, including Michelinstarred restaurants in Istanbul and Europe. His brother is also in the food business in Germany. Greek, Turkish, Italian, Middle Eastern and Mesopotamian traditions have all shaped the region’s food, and Tholos embraces that history rather than placing its cuisine into a single box. Chef Fesih describes it as “real Mediterranean” food - fresh, healthy and refreshing. In ancient Greece, a tholos was a circular structure where people gathered and celebrated. The name reflects the owner’s hope for a place where people gather, enjoy a meal and leave happier. Much of the menu is prepared over fresh charcoal, creating a deep, smoky flavor. The lamb is a standout, including ground lamb skewers made fresh and cooked over charcoal, along with lamb shank slow-cooked for approximately four hours. Seafood offerings include salmon, sea bass and seafood linguine, while desserts are made in-house, including a house recipe for baklava.

NOW OP E N | FO O D + BEVE RAGE

Courtesy of Tholos Mediterranean Restaurant

Since opening, Tholos has welcomed guests from Mt. Juliet, Nashville, Murfreesboro, Smyrna and beyond. Its tables reflect a diverse community, including diners who recognize flavors from their own heritage and veterans who discovered Mediterranean food while traveling abroad. Ultimately, Tholos is about more than dinner. It is about community, consistency and connection - a modern expression of the ancient idea behind its name. A place to eat. A place to celebrate. A place to gather. OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / M TJ UL I E T

Co mp a

The Candied Rib

ARTICLE BY BROOKLYN MAYHUGH | PHOTOGRAPHY

COURTESY OF FEATURED RESTAURANTS

The Guide: Where to Go If…

Fukuto ku

A PLACE IN TOWN FOR EVERY OCCASION. Hills

ide Hango ut

K i ds are w i t h you You want somewhere casual, welcoming and not precious. Hillside Hangout is an easy answer, especially when the weather cooperates. The huge, fenced backyard gives kids room to move while parents can settle in with burgers, wings and a drink. It also has live music, so the grown-ups don’t have to feel like they’ve sacrificed the evening. ape eP h T

It ’s date night For something a little more special without leaving town, try Fukutoku. Hibachi gives you dinner and entertainment in one, while ramen and sushi make it easy to turn the meal into something different from the standard date-night routine.

r Mill Mt. Julie t

You r pa rents are v isiting

l Joe’s Ca Loca fe

Take them somewhere comfortable, familiar and distinctly local. The Paper Mill is a good daytime choice, with scratch-style Southern food, generous portions and an atmosphere that feels more like a neighborhood restaurant than a chain. J o na

than’s Gri

ll e

You only want de ssert The g ame i s o n This is an easy one: Jonathan’s Grille. Sports, pizza, wings, draft beer, and pool. It’s open until 12am every day, making it particularly useful for game nights that turn into late nights.

T R E N D SE T T E R | FO O D + BE VE RAGE

Sometimes dessert deserves to be the destination. KND Cheesecakes & Chicken is the local answer when cheesecake is the craving. The Mount Juliet shop is known for its gourmet cheesecakes, with both classic and specialty flavors, and also serves Southern comfort food, chicken, wings and fish. But let’s be honest: if you’ve made it this far into the guide and you’re only interested in dessert, go straight for the cheesecake.

You want some thing be side s burge rs Go international. Smiley Thai and Sushi gives you Thai dishes, sushi and sashimi in one casual restaurant, while Sanika’s Indian Cuisine covers everything from curries and breads to South Indian and Indo-Chinese specialties. CONTINUED >

Courtesy of Smiley Thai and Sushi OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / M TJ UL I E T

Cu isi dia n San ika ’s I n

For birthdays, girls’ nights or a promotion worth toasting, The Pub Bar & Grill is a particularly practical choice. It’s locally owned, has a broad menu and offers private parties and catering.

Yo u wan t to ce l ebrate

You need coffee and catch-up For a coffee shop where you can actually sit and talk, put Red Bicycle Coffee on the list. It’s independently owned, has food as well as handcrafted drinks, and is designed around the idea of being a neighborhood gathering place.

dB Re

icyc

It ’s late and you’re hungr y Mount Juliet isn’t exactly a 2 a.m. restaurant town, so check hours before you go. For a locally rooted option, Mt. Juliet Sport & Social Co. is one of the better late-night bets, staying open until 1 a.m. Friday and Saturday.

Nobody can agre e on what to eat When consensus is impossible, choose a place with range. Jonathan’s Grille has burgers, pizza, tacos, salads, steaks and pub favorites, making it the restaurant equivalent of a diplomatic summit.

You have a whole group to fe ed You don’t want to spend a fortune Think local counter-service and comfort food. Local Joe’s Cafe serves homestyle Southern plates, rotating meats, classic sides and desserts. The Candied Rib Company is another good lunch option when barbecue is what you’re after.

T R E N D SE T T E R | FO O D + BE VE RAGE

Groups need choices, and Mount Juliet has several local options that make feeding a crowd relatively painless. Calabria Italian Kitchen is a natural fit, with handmade brick-oven pizzas, fresh pasta and Italian dishes that work for everything from a family dinner to a gathering with friends. Its full bar doesn’t hurt, either.

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ARTICLE AND PHOTOGRAPHY BY TYLER SHANE

SOUP AND BREAD:

A PERFECT MARRIAGE

Hearty food nourishes the body during cold winter months

H OW TO | FO O D + BEVERAGE

As we continue to embrace the cold weather, we may find ourselves craving heavier and grounding foods as we retreat into hibernation. This change in appetite reflects our body’s desire to align with the cycles of nature. Moving into the New Year, it can be common to place more discipline or restrictions on our eating habits. But what if instead of dieting, we nourished ourselves by choosing to support the ebb and flow of our body’s seasons? What if we chose connection — cooking seasonal meals and allowing ourselves to pause to truly enjoy our food? Maybe cheesy bread could be served without the side of guilt. This Italian wedding soup recipe is simple in its approach, but the result is a hearty and brothy dish. Chunky meats and vegetables add texture to the rich, savory broth making it the ideal meal to help you retreat from the cold temperatures. The Hasselback bread loaf is a straightforward, melty wonder and the perfect vessel for sopping up any leftover broth and goodies in your soup bowl. Together, the soup and cheesy bread make for a well-rounded meal to ground you this season, with a little indulgence.

HASSELBACK MOZZARELLA BREAD LOAF INGREDIENTS • 1 Italian bread loaf • 1 cup butter • 4-5 garlic cloves, minced • 1 tsp kosher salt • 2 tsp dried oregano • 8 oz. bag of shredded mozzarella cheese

DIRECTIONS 1.

Preheat oven to 350 F.

2. Cut foil that is 3 times the length of the bread loaf and lay flat on countertop. 3. Place bread loaf parallel to the length of the foil. 4. With a serrated knife, cut bread in ¾ in. slices, making sure not to cut all the way through. 5. Melt butter in a bowl. Add garlic and seasonings. Stir to incorporate. 6. With a pastry brush, coat the slices of bread with butter mixture. Be generous with your butter! If you have leftover butter, pour the rest over the entire loaf. 7. Grab handfuls of mozzarella cheese and stuff in between each slice. 8. Cover the bread loaf with foil and place in oven. Bake for 20 minutes, uncovering the foil for the last 5 minutes until the top of the bread is golden brown. CONTINUED >

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / M TJ UL I E T

INGREDIENTS

ITALIAN WEDDING SOUP RECIPE 4 Servings

• 1 lb. fresh or frozen pre-made meatballs • ½ cup carrots, diced small • ½ cup celery, diced small • 1 cup onions, diced small • 3 garlic cloves, minced • 1 bay leaf • 2 tbsp butter • 2 tbsp cooking oil • 48 oz low sodium chicken broth • ½ cup orzo pasta (or any small, short noodle) • 1 tbsp kosher salt • 1 tsp fresh ground black pepper • 1 tbsp fresh oregano, chopped roughly • 1 tbsp fresh flat-leaf parsley

DIRECTIONS 1.

Whether freshly baked or cooked from frozen, prepare your meatballs and set aside. Meatballs can be prepared ahead of time and kept in the fridge.

2. Bring a medium-sized pot to medium heat. Add oil and butter. 3. Add vegetables to the pot and sweat until onions are translucent (about 5 minutes). Stir occasionally. 4. Add the bay leaf, chicken broth, salt, and pepper to vegetables. Turn heat to medium-high. 5. Bring broth mixture to a rolling boil for five minutes. With tongs, add meatballs to the boiling broth. 6. Add orzo to the broth, stirring continuously to make sure the pasta doesn’t stick to the bottom of the pan. 7. Continue to cook the pasta for 6-7 minutes. Taste test to make sure pasta is al dente. 8. Throw the fresh herbs into the soup and add salt and pepper to taste. 9. Serve immediately.

H OW TO | FO O D + BEVERAGE

Mt. Juliet Self-Rescue Swim Lessons

Ages 6 months-6 years

Join the 2027 Priority List Now Lessons are One-on one, gentle, safe and effective.

Certified ISR Instructor, Kristina Richie www.lakesideisr.com • kristina.richie@infantswim.com • v@lakesideisr OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / M TJ UL I E T

OCTOBER 2026

events A S E L E C T I O N O F U P C O M I N G LO C A L E V E N T S

F R I DAYS

Cider Fridays: Breeden’s Stein Happy Hour Breeden’s Orchard - 631 Beckwith Rd, Mount Juliet, Tenn. | 4:30 PM Your weekend pours just got better! Grab a Breeden’s Stein for $12, filled with your choice of hard cider or beer, then bring your stein back for $7 refills. Come hang out at the orchard, sip your favorite Breeden’s cider or beer, and make the most of your weekend at Breeden’s. O C TOBE R 2 N D

Movie in the Park - "Hook" Charlie Daniels Park - 1075 Charlie Daniels Parkway, Mt. Juliet, Tenn. | 7:00 PM It's a Mt. Juliet summer of FREE movies in the park! October 2nd will conclude the season and feature Robin Williams hit "Hook" - pack a cooler, a blanket, and some chairs, and enjoy this family-friendly film, which will start at approximately 6:55 p.m. (dusk). Concessions will be available for purchase on-site. O C TOBE R 3 RD

Pickles for Pups Charlie Daniels Park - 1075 Charlie Daniels Parkway, Mt. Juliet, Tenn. | 8:00 AM Hosted by the Mt. Juliet Animal Shelter Volunteer Organization (MJASVO) and Mt. Juliet Animal Care and Control, this annual event brings together pickleball players, local businesses, animal lovers, and community supporters for a day of fun, competition, and compassion. All proceeds directly benefit the animals at Mt. Juliet Animal Care & Control. O C TOBE R 1 7 T H

Touch a Truck Fundraiser West Wilson Middle School - 935 N. Mt. Juliet Rd., Mt. Juliet, Tenn. | 10:00 AM Back by popular demand! Bring your littles to check out (and touch) trucks of all kinds! Benefiting West Wilson Middle School, the event is $10 a family, and includes hay rides, candy, face painting and more!

EVE N TS

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Trunk or Treat at Breeden's Orchard Breeden's Orchard - 631 Beckwith Rd, Mount Juliet, Tenn. | 9:30 AM Get ready for a spooktacular day at Breeden's Orchard's Trunk Or Treat! Wander through decorated vehicles, collect candy along the way, and show off your best costume in a safe, festive Halloween setting. It's a fun-filled family tradition that combines orchard charm with holiday spirit. Perfect for trick-or-treaters of all ages! OC TOBE R 3 0 T H

Mt. Juliet High School v. Green Hill High School Football Green Hill High School - 220 N. Green Hill Rd., Mt. Juliet, Tenn. | 7:00 PM Join the Mt. Juliet High School and Green Hill High School football teams for their annual rival game! Last year, Mt. Juliet High School beat Green Hill High School 39-13. Find out who will take the win this year!

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OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / M TJ UL I E T

MT. JULIET AFTER DARK

On a quiet stretch of Mt. Juliet, there is a road that has earned a reputation far darker than its name suggests. Tate Lane is narrow, winding and heavily wooded, and for generations, local teenagers have swapped stories about what happens after dark. The most enduring version of the Tate Lane legend centers on an old man known simply as "Old Man Tate," said to have lived along the road during the Civil War era. According to local lore, Tate was a cruel officer, and those who lived with him vowed to return as a ghost. Legend says the spirits of the people who suffered under Tate still linger along the road, particularly at night. Drivers have reported seeing shadowy figures, hearing unexplained sounds or feeling an

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ARTICLE BY BROOKLYN MAYHUGH | PHOTOGRAPHY BY COURTESY OF FEATURED PARTNERS

GHOST STORIES, LEGENDS, AND MORE

Courtesy of The Bell Witch Cave

unmistakable sense that someone - or something - is nearby. One of the most repeated pieces of Tate Lane lore involves driving the road with the headlights turned off, supposedly to provoke an encounter with the spirits. It is a tradition that has circulated for decades, but it is also a dangerous one. A 2019 account published by Life Between the Lakes recalled teenagers cruising Tate Lane without headlights in search of ghosts, while the writer noted that the road’s twists, narrowness and lack of visibility were more than enough to explain some of its reputation. Another local account describes the lane as an “enchanted forest,” with a feeling that changes after dark. The important distinction is that the haunting is folklore, not documented history. The stories surrounding Old Man Tate have been passed down through local storytelling, and details vary depending on who tells them. Even the supposed paranormal encounters are matters of personal testimony rather than something that can be verified. That tension between documented history and whispered folklore is what makes the story especially suited to October.

The road itself is old, and its wooded character gives the legend a setting that practically writes the story. In daylight, it can look peaceful. At night, with the trees closing in and the road disappearing around a bend, it is easy to understand how generations of young people turned it into a place for ghost stories. And Tate Lane is not the only place around Mt. Juliet and Wilson County where fall seems to bring the past a little closer. Just outside the immediate Mt. Juliet area is one of Tennessee’s most famous supernatural legends: the Bell Witch. The story begins in Robertson County in 1817, when the Bell family reportedly experienced years of strange disturbances attributed to a spirit known as Kate Batts, or the Bell Witch. Accounts describe unexplained noises, objects moving, voices and physical attacks. According to the legend, the spirit eventually threatened patriarch John Bell and was blamed for his death. The Bell Witch story has become part of Tennessee folklore and remains one of the state’s most recognizable ghost tales. Its proximity to Middle Tennessee means it has long been part of the region’s campfire storytelling tradition - including among people telling their own stories about Tate Lane. There are darker historical layers closer to home, too. Mt. Juliet’s past stretches back to the early 19th century, with the community forming in 1835 and later shifting toward its present location after the Tennessee & Pacific Railroad arrived in 1869. That history means today’s subdivisions, shopping centers and busy roads sit on landscapes that once looked dramatically different. Old fall traditions tell that story in a different way. Before Mt. Juliet became the rapidly growing community it is today, autumn meant hayrides, bonfires, football and gatherings in open fields. A local recollection published by Life Between the Lakes remembers community bonfires before Mt. Juliet High School football CONTINUED >

Courtesy of The Bell Witch Cave

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / M TJ UL I E T

Courtesy of The Bell Witch Cave

games and hayrides as a familiar part of the season. The writer also recalls an old “turkey shoot” near Mt. Juliet Road and Highway 70 - a charity event where participants shot at targets, with a prize turkey going to the winner. Those traditions may not sound spooky, but they capture something important about the way fall has historically felt here: communal, outdoorsy and built around stories. That same spirit survives today, even as the setting has changed. Mt. Juliet’s modern Halloween traditions include community events such as Halloween in the Park at Charlie Daniels Park, where families gather for costumes and festivities. The city’s 2026 Halloween in the Park is scheduled for October 24, continuing a tradition of bringing the community together for the season.

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Perhaps that is why old ghost stories continue to stick around. They give a rapidly changing town a connection to the places and people that came before it. Tate Lane, especially, exists somewhere between history and legend. There is the real road, the real landscape and the real history of a community shaped by generations of change. Then there is the story: the shadows between the trees, the spirits said to walk the road, and the warnings whispered from one generation of teenagers to the next. Every town has stories that refuse to disappear. In Mt. Juliet, when the leaves turn, the evenings grow darker and the roads become quiet, Tate Lane’s story comes back around. And if you happen to drive past it on an October night, you may find yourself wondering what is waiting just beyond the next curve.

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