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A note from us to you
Hello Neighbors,
There’s a unique magic that happens when food and community intertwine. It’s in the sizzle of a skillet on a quiet weeknight, the clinking of glasses with friends at a local spot, and the comforting aroma of a shared meal that fills a home. More than just sustenance, food is a centerpiece of our lives; it’s the language of celebration, comfort, and connection.
Here in Thompson’s Station, we are surrounded by a landscape that so beautifully reminds us of where our food comes from. The rolling hills and open spaces aren't just a scenic backdrop; they are a testament to the agricultural roots that enrich our community's table. This connection to the land brings an added layer of appreciation for every fresh ingredient and locally crafted drink.
This month, we are thrilled to dive into our annual “Food & Drink” issue. It’s a theme that resonates with everyone. After all, we all have a favorite dish that tastes like childhood, a go-to coffee order that starts our day, or a special occasion restaurant where memories are made. Food tells a story—the story of a passionate local chef, a family recipe passed down through generations, or an entrepreneur who turned a love for brewing or baking into a thriving business right here in our town.
Inside these pages, you'll find stories that celebrate the diverse culinary spirit of our area. We hope it inspires you not just to eat, but to experience. We encourage you to use this issue as a guide—to try that new restaurant you’ve been driving by, to perfect a new recipe in your own kitchen, or to simply gather your favorite people around the table and share a moment of gratitude.
So, here's to the meals that bind us and the flavors that define our community. May your plates be full, your glasses raised, and your tables surrounded by good company. Cheers,
STACEY BARRETT, PUBLISHER @THOMPSONSSTATIONLIFESTYLE
October 2025
PUBLISHER
Stacey Barrett | stacey.barrett@citylifestyle.com
CO-PUBLISHER
Jay Barrett | jay.barrett@citylifestyle.com
Corporate Team
CEO Steven Schowengerdt
COO Matthew Perry
CRO Jamie Pentz
VP OF OPERATIONS Janeane Thompson
VP OF SALES Andrew Leaders
AD DESIGNER Josh Govero
LAYOUT DESIGNER Rhiannon Coffman
QUALITY CONTROL SPECIALIST Anna Minnick
We are a leading company in the creation of Post-Frame Buildings Including: BARNDOMINIUMS | POLE BARNS | GARAGES | EQUESTRIAN | EVENT SPACES
MEET TYLER KING, FOUNDER OF NASHVILLE’S LUXURY PERSONAL-CHEF AND CATERING COMPANY, TASTIFY.
Elevate With Tastify TASTIFY FOOD
Tyler King has always had a passion for two things: curating delicious meals and providing clients prestigious hospitality. In 2018 — at only 22 years old — he founded Tastify, a company committed to delivering a vibrant and extraordinary culinary experience at every occasion. Imagine the intimacy and attention to detail you'd receive if your favorite restaurant only had one table a night – that's the standard Tastify sets for every event.
Moving to Nashville in 2014, Tyler earned his degree in Entrepreneurial Studies at Belmont University. Utilizing the experience he gained in the restaurant industry in high school, Tyler spent all four years at Belmont working full-time for the university’s cafeteria. Upon graduation, the St. Louis native worked for various restaurants and corporate food service companies, with a
ARTICLE BY MORGAN RAUM PHOTOGRAPHY BY LINDSEY MCALISTER
focus on executing large corporate catering events and intimate dinners from both front and back of house perspectives. In 2018, Tyler founded Tastify out of frustration with the corporate red tape and lack of hospitality in the industry. Working three jobs at the time, Tyler started Tastify in a one-bedroom apartment — with only one meal prep client and one dinner party a month. Once 2020 rolled around, Tastify took off due to the at-home aspect of the company.
“I'd say about June of 2020, people started getting antsy,” Tyler shares. “At that point, they had been locked up in their houses for months and couldn't go out to eat or celebrate things. So, the phone started ringing. I hired an assistant and we took everything that we could get — there was no request too large or too small — and we hustled.“
Since 2020, Tastify has grown to serve over five hundred events a year.
TASTIFY FOOD
Your all-in-one solution for exceptional gatherings that outshine any restaurant experience, Tastify offers everything from unforgettable dining crafted with fresh, seasonal ingredients to seamless event planning that covers every detail. Tyler and his team offer luxury in-home dining experiences by professional chefs — whether you're looking for a personal chef in Nashville, dinner party catering, or weekly meal prep, Tastify brings restaurant-quality food to your kitchen.
Taking into account each detail, their skilled chefs will thoughtfully curate a menu that fits all of your needs; from allergies and likes to the decorations and atmosphere, they consider the visual aspects along with the client’s needs to tailor an event perfect for them. With a team of six, Tastify offers the hospitality and service of a five-star restaurant, without ever sacrificing the warmth and sociability for all guests. Serving all of Middle Tennessee, Tastify covers events of every caliber: from dinner parties to birthdays and weddings, corporate events, personal meal preparation, and beyond, Tastify goes above and beyond for their clients, creating a personally-tailored menu that exceeds expectations.
When asked about a common misconception of the food industry, Tyler says, “It's not really about the food… that’s not what people necessarily show up for. The real value is in the
experience, personalization, and customization that guests feel, along with the level of care. Many things have become very automated, and I feel like if restaurants aren't going to step up to the plate and start treating guests with a bit more care, then we'll replace the restaurant.”
On a mission to revolutionize Nashville’s dining scene, Tastify believes the most memorable meals are shared with those closest to you, in the comfort of your own home. Built on the foundation of bringing the magic of a world-class restaurant directly to your kitchen, with personalized service, fresh seasonal ingredients, and unparalleled privacy, Tastify is more than a meal; you get an experience designed to elevate your life and create memories that will last a lifetime.
“My cooks are constantly challenged in a really healthy way,” Tyler explains. “Rather than the muscle memory that comes with cooking in a restaurant kitchen, rolling out the same dishes at the time. Being entrepreneurial is one of our core values for all the team — I want my employees to feel a sense of ownership over the food that they make or over the service that they're providing to somebody.”
For more information on Tastify, visit tastifyfood.com or follow them on socials @tastifyfood .
THE SEASON’S BEST SANDWICHES
ARTICLE BY ANGELA BROOCKERD PHOTOGRAPHY BY JANIE JONES
Stacked forFall
There’s something deeply satisfying about a well-made sandwich—especially when it comes together with minimal effort but delivers big on flavor. As the season changes and appetites grow heartier, fall is the perfect time to get creative with ingredients tucked between slices of crusty bread or buttery rolls. Whether you’re looking to upgrade your lunch routine, enjoy comforting flavors and bold textures, or impress guests with a no-fuss meal, these easy-tomake sandwiches strike the perfect balance between simple and sensational.
Roasted Tomato & Mozzarella Caprese French Bread
INGREDIENTS
• French bread loaf, halved lengthwise
• 2 cups cherry tomatoes
• 2 garlic cloves, minced
• ¼ cup olive oil
• 1 tsp thyme or rosemary
• Salt, pepper, chili flakes (optional)
• 8 oz fresh mozzarella, sliced
• 1 cup arugula
• 2–4 tbsp pesto (thinned with olive oil)
• Balsamic glaze
• Optional: 4 slices prosciutto
• Fresh basil
INSTRUCTIONS
Toss cherry tomatoes with olive oil, garlic, herbs, salt, and pepper. Roast at 375°F for 20–25 minutes until soft and caramelized. Brush bread with olive oil. Toast in the oven at 375°F for 5–7 minutes until crisp. Layer mozzarella slices on the toasted bread. Add fresh basil. Return to the oven for 3–5 minutes, just until melted. Optional: Top with roasted tomatoes, arugula, and prosciutto (if using). Drizzle with pesto and balsamic glaze.
Honey Glazed Pear & Chicken Sandwich
INGREDIENTS
• 3 oz goat cheese
• Fresh arugula
• ¼ cup caramelized onions
• 1 pear, thinly sliced
• Honey, to taste
• Butter for toasting the bread
• Rotisserie chicken breast thinly sliced
• Sourdough bread, buttered (optional)
INSTRUCTIONS
Spread goat cheese on one side of the bread. Top the cheese with arugula, caramelized onions, sliced pears and chicken breast. Drizzle with honey. Top with remaining slice of sourdough bread. Use a griddle or panini press to heat the sandwich.
INGREDIENTS
• 1 grilled chicken breast
• 2 slices pepper jack cheese
• 2 slices cooked bacon
• 1 tbsp fruit jam (fig, raspberry, or jalapeño recommended)
• A handful of fresh arugula
• 3–4 cherry tomatoes (halved)
• 1 tbsp garlic aioli
• 1 brioche bun (toasted)
INSTRUCTIONS
Lightly butter the inside of the bun and toast in a skillet or oven until golden brown. Spread a layer of garlic aioli on the bottom bun. Add the sliced grilled chicken breast. Place the pepper jack cheese over the hot chicken to slightly melt it. Layer on the crispy bacon slices. Add halved cherry tomatoes and a small handful of arugula. Spread the jam on the top bun. Enjoy!
Sweet & Spicy Grilled Chicken Sandwich
Savory Roast Beef with Horseradish Cream
INGREDIENTS
• 2 slices crusty bread (sourdough, ciabatta, French bread)
• 6 oz roast beef
• 2 slices provolone cheese
• 2 tbsp butter (for toasting)
• 2 ½ tbsp mayonnaise
• 1 tbsp horseradish sauce
• 1 tsp Dijon mustard
• Arugula
• Cherry tomato
• Caramelized onions
INSTRUCTIONS
Toast the bread. Butter one side of each slice and toast in a skillet until golden. Heat roast beef briefly in a pan. To make the spread, mix mayo, horseradish sauce, and Dijon. Spread on the toasted bread. Layer roast beef, cheese, and broil briefly to melt. Add arugula, tomato, and caramelized onions if using. Top with the second slice of bread.
Dr. Rob Szeliga, Dr. Virgilio Gozum, Dr. Shivam Patel, Dr. Celeste Bryant
Photo by Jaede Ohlrich
PHOTOGRAPHY BY JANIE JONES
GATHER AT THE TABLE
Setting time aside to gather as a family around the dinner table is a great way to connect without the distractions from the things that pull us away from the ones we love. Both the Maple Harvest Salad and Beignets can be prepared in advance for the busy families on the go. Enjoy!
maple harvest salad
INGREDIENTS Serves 1
• 1 portion Honey Roasted Cauliflower (3 oz.)
• 2 oz. Pomegranate seeds
• 3 oz. chopped Kale
• 2 oz. thinly sliced Brussel Sprouts
• 5 oz. Maple Molasses Dressing
DIRECTIONS
Toss all the ingredients, aside from the pomegranate seeds, into a large mixing bowl. Pour in the maple molasses dressing and lightly toss everything together, until everything has been coated in the dressing. Place on the middle of a plate, in a mound, sprinkle the pomegranate seeds over the salad.
INGREDIENTS
Honey Roasted Cauliflower (Yields 5 - 6 portions)
• 1 lb. of Cauliflower Florets
• 2 oz. Salt
• .5 oz. Black Pepper
• 8 oz. Honey
• 8 oz. Oil
DIRECTIONS
Chop cauliflower into small floret pieces. Combine everything together and toss until the cauliflower is evenly coated, roast in the oven at 350 degrees Fahrenheit for 15 mins.
INGREDIENTS
Maple Molasses Dressing (Yields 1 quart, 8 servings)
• 4.5 oz. Apple Cider Vinegar
• 3 oz. Maple Syrup
• 3 oz. Molasses
• 0.5 oz. Mustard
• 11.5 oz. Soy Milk
• 10.5 oz. Olive Oil
chicken parmesan
INGREDIENTS
• Chicken Breast
• Spaghetti
• Marinara Sauce
• Fresh Mozzarella slices
• Panko Breading
DIRECTIONS
Bread the chicken breast in the panko breading, then fry at 350 degrees F, until the internal temperature reaches about 170 Degrees F. In the meantime, slowly reheat the cooked spaghetti in the marinara sauce, once hot, set aside. After the chicken breast reaches the 170 degrees internal temp, spread the mozzarella onto the chicken breast and melt in the oven for about 3-5 mins. Twist the spaghetti into a nest, and place onto the plate. and place the chicken breast over the top of the pasta.
INGREDIENTS
Marinara Sauce (yields 8 - 10 servings)
• 1 #10 Can Crushed Tomatoes
• 1 lb. Onions, Diced
• 1/2 lb. Carrots, Diced
• 1/2 lb. Celery, Diced
• 1 oz. Garlic Cloves
• 1/2 oz. Dried Basil
• 2 Bay Leafs
• 500 ml Red Wine
• 4 oz. Water
• 2 oz. Sugar
• 4 oz. Oil
• 1/2 oz. Dried Oregano
• 2 grams Crushed Red Pepper
• 1/2 lb. Parm Cheese
• 1/2 oz. Black Pepper
• 8 oz. Tomato Paste
DIRECTIONS
In a large stock pot, preheat the oil until it reaches the smoking point. Add the diced vegetables and begin to sweat on high heat, once translucent, add the sugar and allow vegetables to brown and caramelize. Once Caramelized, add tomato paste and allow to brown. Deglaze with the red wine and reduce by half. Add canned tomatoes, spices and herbs, and the water. Allow to simmer over medium heat for about 1-2 hours. Transfer to a blender and blend on high speed until fully mixed, manually whisk in the parm cheese.
beignets
INGREDIENTS
• 16 oz. Butter
• 32 oz. Water
• 32 oz. Flour
• 16 Eggs
• pinch Salt
• pinch Sugar
DIRECTIONS
Bring the butter and water to a boil, incorporate the flour, salt, and sugar and fold over until the batter forms into a cohesive ball, with no patches of dry flour. Allow to cool for about 10 mins before throwing the batter into a stand mixer. With the paddle attachment slowly incorporate the eggs, one at a time, until the batter has absorbed all the eggs. Scoop into one ounce balls and fry in preheated oil at 325 degrees F, rotating the beignets for about 15 mins. Allow to cool and let the steam hollow out the inside of the beignets. Stuff with your choice of filling and sprinkle with powdered sugar and place on to a plate.
INGREDIENTS
Chocolate MousseYields 5 - 6 servings
• 1-8 oz. Vanilla Pudding Mix
• 8 oz. Heavy Cream
• 32 oz. Milk
• 12 oz. Dark Chocolate
• 1/2 oz. Vanilla Extract
• 8 oz. Cool Whip
• 16 oz. Dark Cocoa Powder
DIRECTIONS
1. Melt the dark chocolate into the heavy cream over a double boiler on the stovetop over medium high heat. Once mixed, allow 10 minutes to cool.
2. Meanwhile, mix all other ingredients together using a stand mixer until well combined. Slowly incorporate the melted dark chocolate/heavy cream mixture until well combined. Using a spatula, place chocolate mousse into a piping bag.
FEAST YOUR WAY TO WINTER
Fall’s best cookbooks for perfect cold season prep
Crisper air and shorter days call for cozy nights, whipping up a homemade meal in soft slippers and your favorite robe. Staying home on a Friday night in the fall doesn’t mean you’re giving up — quite the opposite! Think of it as carb loading before the championship game or a prep session before that major test. You’re practicing your winter hibernation skills, stretching those lounging muscles, and getting ready to win winter. And consider this roundup of cookbooks as your personal trainer. If you can make a hearty, succulent roast with confidence and ease as the leaves fall outside, imagine what you can do when it’s 20 degrees and snowing. Now, go get ’em!
ARTICLE BY EMILY MCKEEVER
Pizza Night:
Deliciously
Doable Recipes for Pizza and Salad
When you hear “Pizza Night”, a picture appears of the entire family gathered ’round with good food and lots of laughs (with popcorn and a movie to wrap up the occasion, naturally). This collection of yum contains 52 seasonal pizza varieties, each with unique salad pairings. It’s like pizza night on overdrive. Now, when you plan the family’s favorite end-of-the-week event, you’ll have this in your arsenal.
Mastering Bread:
The Art and Practice of Handmade Sourdough, Yeast Bread, and Pastry
We know you want to turn and run in the opposite direction after reading this title, but don’t be afraid! Take a glance at the reviews, and you’ll see words like easy, lovely, informative, inspiring, and our favorite, “great for beginner bread makers!” No equipment is required, just basic ingredients and a can-do attitude. It’s also a nice little piece of décor for your kitchen countertop.
The Modern Hippie Table: Recipes and Menus for Eating Simply and Living Beautifully
You’ll find more than 70 recipes in this gorgeous compilation. Author/lifestyle blogger Lauren Thomas wants her readers to slow down and create a whole mood around their food, one that is beautiful, inviting, and… delicious. Her recipes are achievable for the novice and experienced chef and come with tips on tablescaping, cocktail mixing, and more. So, double knot that apron because you’re going to learn some stuff and eat very, very well.
Health Nut: A Feel-Good Cookbook
You may see Health Nut and say to yourself, ‘Booooring!’ but healthy food doesn’t have to be tasteless food. Flip through the vibrant pages of this trusty sidekick, and you’ll find good-for-you dishes with flavorful combinations the whole family will love. With practical instructions and helpful tips, it’s almost as if the author peeked into your pantry and built her recipes around ingredients you already have.
A Full Spectrum Of Exceptional Imaging Services, Close To You
Williamson Health has four world-class imaging facilities across Williamson County to ensure you get the preventative care you need, no matter where you live.
Our advanced breast imaging technology and proximity to The Turner-Dugas Breast Health Center makes your experience more convenient and less stressful—speeding up the coordination between physicians and imaging while minimizing wait time.
We even perform breast biopsies on-site and utilize the latest generation of magnetic resonance imaging (MRI), which doubles the strength of a typical MRI, resulting in exceptional detail in imaging and faster scan times.
To schedule a mammogram or other imaging service, call (615) 435-5022.
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crowd pleasing
comfort foods
Fall entertaining has never been easier than with these deliciously simple recipes.
ARTICLE BY LAUREN LANE & AMANDA STOUT
PHOTOGRAPHY BY JANIE JONES PHOTOGRAPHY
Whether you plan to host family for holiday festivities or come together for a Friendsgiving you’ll need plenty of options to feed a crowd. Lauren Lane knows how to make everyone feel cared for and cozy. As a distinguished culinary influencer recently showcased on a Netflix cooking competition, Lauren has cemented her status as a prominent figure in the world of food and entertainment. We hope her recipes inspire you to slow down and gather around the table to feed the dreams of those you love. For tips on these comfort foods and more fall inspiration, visit Lauren-Lane.com
INGREDIENTS
• 1 small white onion, peeled and diced
• 4 cloves garlic, minced
• 6 cups chicken stock (or vegetable stock)
• 2 medium carrots, chopped in rounds
• 2 ribs celery, sliced in half moons
• 1 large (about 1 pound) sweet potato, peeled and chopped in large chunks
• 1 tablespoon Herbes de Provence
• 1 bay leaf
• 1 teaspoon Better than Bouillon, chicken flavor
• 1 cup uncooked wild rice
• 8 ounces baby bella mushrooms, sliced
• 2 large handfuls of kale, roughly chopped with thick stems removed
• Salt and pepper, to taste
Fall Vegetable, Kale & Rice Soup
INSTRUCTIONS
1. Heat 1 tablespoon of butter or olive oil over medium-high heat in a large stock pot. Add onion and sauté for 5 minutes, stirring occasionally, until soft. Stir in the garlic and cook for 1-2 minutes, stirring occasionally.
2. Add in the chicken stock, carrots, celery, sweet potato, Herbes de Provence, bay leaf and Better than Bouillon. Stir to combine.
3. Add rice and bring to a simmer. Then reduce heat to medium-low, cover and simmer for 30 to 40 minutes until the rice is tender, stirring occasionally.
4. Add kale and mushrooms and stir gently until combined. Cook for 3-5 minutes.
5. Taste and add more salt and pepper as needed.
DRESSING
• 1/2 cup olive oil
• 1/4 cup balsamic vinegar
• 1 teaspoon honey
• 1 teaspoon Dijon mustard
• 1 clove garlic, minced
• Salt and pepper, to taste
SALAD
• 1 small head of butter lettuce, torn into pieces
• 1 small head radicchio, core removed and torn into pieces
• 1/2 lb. Brussels sprouts, trimmed and very thinly sliced
• 1 shallot, thinly sliced
• 4 slices bacon, cooked and finely crumbled
• 1 apple, thinly sliced
• 1/2 cup toasted pecans or walnuts, roughly chopped
• 2-3 ounces of goat cheese (optional)
• Salt and freshly ground black pepper, to taste
INSTRUCTIONS
1. Combine olive oil, balsamic vinegar, honey, Dijon mustard, garlic, salt and black pepper and whisk to combine. Taste, add more salt and pepper as desired.
2. Add Brussels sprouts to a bowl and toss with a small amount of the dressing.
3. Arrange lettuces, Brussels sprouts, apples and shallots on a platter.
4. Top with bacon, nuts and goat cheese if using.
5. Drizzle with additional salad dressing, to taste.
Fall Radicchio Brussels Sprouts Bacon Salad
Parmesan Bread
Bites with Thyme Honey
INGREDIENTS
• 1 refrigerated pizza dough (store-bought or homemade pizza dough)
• 6 tablespoons butter
• 1/4 teaspoon kosher salt (heaping)
• 1/3 cup grated Parmesan (use good quality Parmesan)
• Honey and a few sprigs of thyme for serving
INSTRUCTIONS
1. Preheat oven to 400°F. Line sheet pan with parchment paper.
2. Divide dough into 4 pieces.
3. Roll each piece of dough into a long rope shape. You’ll want it to be about 1 inch thick all the way around.
4. Use a pizza cutter or sharp knife to cut the dough into 1-inch pieces.
5. Melt butter and add salt. Brush the tops of the bites with the butter mixture.
6. Dip the top of each piece of dough into Parmesan.
7. Bake for 15 minutes. They will be very lightly golden. Do not overbake or they will become hard.
8. Serve sprinkled with thyme leaves and honey. Garnish with sprigs of thyme.
A SELECTION OF UPCOMING LOCAL EVENTS
OCTOBER 2ND - 5TH
Nashville Oktoberfest
Bicentennial Mall State Park, 600 James Robertson Pkwy, Nashville, TN 37243 | 8:00 AM
German beer gardens, bratwurst, dachshund derby, 5K Bier Run (Sat 8 AM), contests, live music, and family-friendly zone.
OCTOBER 10TH - 12TH
Tennessee Craft Fair (Fall Edition)
Centennial Park, 2500 West End Ave, Nashville, TN | 10:00 AM
This event has free admission, artisan booths, craft demonstrations, kids’ craft area, and food vendors.
OCTOBER 11TH - 31ST
Boo at the Zoo
Nashville Zoo at Grassmere, 3777 Nolensville Pike, Nashville, TN | 5:00 PM
Trick-or-treat stations, Scary-GoRound carousel, Ferris wheel, pumpkin patch, animal shows at 5:45, 6:45 & 7:45 PM, costumed characters, and fall-themed family activities.
CONTINUED
OCTOBER 11TH
Columbia Fall Fest
Public Square, Downtown Columbia, TN 38401 | 3:00 PM
Free family-friendly festival with live music, Kiwanis Chili Cook-Off, Kid Zone with inflatables & pumpkin decorating, vendors, and food trucks.
OCTOBER 25TH
PumpkinFest (Franklin)
Historic Downtown Franklin, Main Street, Franklin, TN | 10:00 AM
140+ arts & crafts vendors, live entertainment, costume contests, KidZone, and seasonal food & drinks.
OCTOBER 25TH
Grey Ghost 5K & 10K (Spring Hill)
Oaklawn Mansion, 3331 Denning Lane, Spring Hill, TN 37174 | 8:00 AM
Family-friendly run, costume encouraged, scenic course, Kid’s Goblin Gallop, Kid’s Zone, food, t-shirts, and charity support.
Struggling To Hear the Play-by-Play? You're Not Alone. HearTN – Your Local Hearing Health Experts
Fall brings football, and football brings plenty of excitement — cheering crowds, marching bands, and memorable plays. But if you’re missing the details, asking others to repeat themselves, or noticing the noise more than the game, it might be time for a hearing evaluation.
Loud environments can take a toll on your hearing over time. The good news? You don’t have to miss a moment.
P Protect your hearing Stay connected
Whether it’s custom ear protection or a comprehensive hearing test, we’re here to help.
Comprehensive Services: From hearing evaluations to personalized treatment plans, we offer a full spectrum of services to meet your hearing needs.
Personalized Care: Our team takes the time to understand your unique lifestyle and preferences, providing solutions that fit seamlessly into your daily routine.
Ongoing Support: Beyond your initial appointment, we’re here to provide ongoing support and guidance, ensuring your hearing health journey is a successful and fulfilling one.
For our Franklin, Spring Hill, Nolensville, and Dickson Offices: (615) 591-6410
For our Tullahoma Office: (931) 393-2051
For our Chattanooga and Trenton, GA Offices: (423) 870-9930
At Ford of Columbia, we believe in caring for our customers like family.
That’s why we’re proud to offer employee pricing on tires—every day, on every tire. When you need new tires, you'll pay exactly what we pay— $10 over the true cost, not a penny more.
You're more than just a customer— you’re part of the family.
- Chris Alexander Dealer Partner & General Manager
