Thompson's Station, TN October 2026 by City Lifestyle

O C TO B E R 2 02 6

Our Community. Our Mission. It’s more than where we work, it’s where we live. It’s where we raise families. Where we show up for one another – in the everyday and in the unexpected. It’s where names are neighbors, and care is connection. It’s about the people.

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LIFESTYLE LETTER

Come to the Table There's a reason October is my favorite month of the year. The heat finally breaks, the porch lights come back on in the evening, and our little corner of Middle Tennessee starts to feel like itself again. And let me tell you, we earned this one. It may not have been the hottest summer on record here, but it sure felt like it — every one of us was ready for that first cool morning that finally let us throw open the windows again. Which makes this issue, our Food & Drink issue, feel especially well-timed. Because if there's one thing that gets Spring Hill, Thompson's Station, and Columbia through a long summer and into a great fall, it's the food and drink we make and share along the way. Think about it: some of our best memories aren't really about the meal itself. They're about who was sitting around the table. Food and drink are how we come together — how we celebrate a promotion, mourn a loss, welcome a new neighbor, or just make a random Tuesday feel a little more special. A pot of chili on a cool evening. A glass of something local, poured for a friend who stopped by unannounced. A recipe passed down from a grandmother none of us ever met but somehow still feel connected to. So as the weather turns and the invitations to gather start rolling in, I hope this issue inspires you to pull up a seat, pour something good, and celebrate the people around your own table. Here's to a beautiful October. Blessings to you and yours, DA N I E L W I L L I A M S , P U B L I S H E R @ T H O M P S O N S S TAT I O N L I F E S T Y L E

October 2026 PUBLISHER

Daniel Williams | daniel.williams@citylifestyle.com

Corporate Team CEO Steven Schowengerdt President Matthew Perry CRO Jamie Pentz CoS Janeane Thompson AD DESIGNER Josh Govero LAYOUT DESIGNER Rhiannon Coffman QUALITY CONTROL SPECIALIST Marina Campbell

Learn how to start your own publication at citylifestyle.com//franchise. Proverbs 3:5-6 Thompson’s Station Lifestyle® is published monthly by Lifestyle Publications LLC. It is distributed via the US Postal Service to some of the Thompson’s Station 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 Thompson’s Station 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

12 Featured

12 16

Print Prestige Meets Digital Power.

WHY CHOOSE BETWEEN PRESTIGE AND PLACEMENT?

Departments

The Backyard Pizza Oven Obsession

Lifestyle Letter

Home Update HOME + DESIGN

Culinary Creations FOOD + BEVERAGE

Savory Sourdough Slices

Chef ’s Selection FOOD + BEVERAGE

Happy Hour FOOD + BEVERAGE

How To FOOD + BEVERAGE

Party Planning FOOD + BEVERAGE

Events

Decor Trends HOME + DESIGN

Elevate Your Fall Sourdough With These Simple, Satisfying Toppings.

The Amber Hour

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OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/TH OMP SO N S STAT I O N

THE NEW RULES

Modern Home Style

PHOTOGRAPHY BY JANIE JONES | ARTICLE BY KALI KASPRZYK HOME OF RYAN AND HILLARY BADER For years, the rule was simple. Pick a palette, pick an aesthetic, and let it carry through every room. The allwhite kitchen led to the all-white living room led to the all-white everything. That era is over. The most interesting homes right now are doing something braver. They’re letting each room hold its own mood. What ties them together isn’t a single look. It’s the materials they keep coming back to: warm brass, sculptural lighting, marble, stained wood, and quiet neutrals holding it all together. We toured one home that gets it exactly right, and pulled out ideas worth borrowing.

H OM E U P DAT E | HO M E + D E SIGN

2. SCULPTUR AL CALM One bold gesture in a quiet room. Everything in this great room is whispering, from the cream walls to the linen sectional to the chandelier’s delicate brass rings. And then a tree, reaching toward the coffered ceiling like it grew there on purpose. When the rest of the room is quiet, the boldest thing you can put in it is something alive.

1. RESORT ENERGY Outdoor rooms designed with the rigor of interiors. This isn’t a backyard. It’s a destination. From the lined-up lounge chairs to the scalloped umbrellas to the greenstriped pillows repeating across the deck. The lesson here is to stop treating outdoor furniture as an afterthought. Pick a palette and commit.

3. MOODY MODERN Dark dining rooms are back, and better than ever. Bold taupe walls, an oval black table, sleek chairs, and an oversized round mirror standing in for art. The bright, airy dining room had its decade. Now bring on the supper club.

CONTINUED >

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4. WAR M MODER N The all-white kitchen meets warm wood. Cream cabinetry stays, because the light it gives you is hard to beat. But the island gets a stained wood treatment that grounds the whole space. Brass pendants and hardware add glow. Velvet stools soften the lines. This is the kitchen the next decade is building toward.

H OM E U P DAT E | HO M E + D E SIGN

6. BUILT FOR PLAY Rooms that don’t apologize for being fun. A game table under a crystal chandelier. A leather club chair next to a telescope. A theater tucked in around the corner. The best entertaining spaces are the ones built for actual use, not just for looking at.

5. THE JEWEL BOX Small spaces, big swing. Antiqued mercury glass, a brass faucet, fluted glass cabinets, golden pulls on crisp white shakers. The idea is to treat your tucked-away corners (bars, powder rooms, butler’s pantries) as the place to take your most theatrical swing. The smaller the room, the bolder you can be.

7. COLOR COCOON Saturated color in rooms meant for rest. Deep sage-spruce walls, ivory bedding, an antiqued mirror catching the shutter light. Proof that calm doesn’t have to mean beige. Color, used right, is the most restful thing you can put in a room. Find your shade and let it hold you.

Different rooms, different moods, one home. The new rule, it turns out, is that there doesn’t have to be one. OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/TH OMP SO N S STAT I O N

THE BACKYARD Not long ago, an outdoor pizza oven in someone’s backyard was rare, and the kind of purchase that hinted at a serious devotion to entertaining. What was once a niche indulgence has become a fixture on patios and terraces across the country, and the appeal is easy to understand once you’ve stood next to one. These ovens climb past 900 degrees, hot enough to turn out a proper Neapolitan crust in under two minutes, with the same char and blistered edge you’d find at a well-regarded pizzeria. What’s driven the shift is accessibility without any real compromise on quality. The newer generation of countertop ovens, running on gas or wood pellets, has made that level of heat achievable without a masonry install or a small fortune. The result is

a dinner party that essentially hosts itself: guests gather around the oven the way they once gathered around a fire pit, the dough gets stretched and topped in full view, and the meal becomes entertainment rather than a meal quietly assembled in a kitchen. Part of the appeal of a pizza oven is how quickly it rewards experimentation. With a cook time measured in minutes rather than hours, there’s little downside to trying an unexpected topping or a pairing you wouldn’t normally think to combine. Fig and prosciutto, hot honey and pepperoni, nothing is really off limits once the oven is hot. That said, it helps to start from a solid foundation. Below are tried and true recipes that are guaranteed to be crowd pleasers no matter who’s on the guest list.

PIZZA OVEN

OBSESSION 12

C ULIN A RY C R E AT ION S | F OOD + BE VE RAGE

CLASSIC MARGHERITA Serves 2 to 3 | Makes one 12-inch pizza INGREDIENTS • • 1 ball pizza dough, • room temperature • 3 tablespoons tomato sauce • • • 4 to 5 ounces fresh

1 cup cherry tomatoes, halved A handful of fresh basil leaves Olive oil Flaky salt

mozzarella, torn into pieces INSTRUCTIONS 1. Stretch the dough into a round. 2. Spread the tomato sauce over the top, leaving the edge bare. 3. Scatter the cherry tomatoes over the sauce, then add the mozzarella in a few big clusters. 4. Bake until the crust is puffed and golden with dark spots. In an outdoor oven this takes about 90 seconds. In a home oven, bake at 500 degrees on a hot pizza stone for 8 to 10 minutes. 5. Top with fresh basil, a drizzle of olive oil, and a pinch of flaky salt.

INGREDIENTS • 1 ball pizza dough, • room temperature • • 1 large yellow onion, thinly sliced • • 1 tablespoon butter • • 1 teaspoon sugar • 1/2 pound Italian sausage, casing removed

3 tablespoons tomato sauce 1 cup shredded mozzarella Fresh parsley, chopped Salt, pepper, and a pinch of dried oregano

INSTRUCTIONS 1. Cook the onion low and slow in butter with the sugar and a pinch of salt for 30 to 40 minutes, until soft and deep golden. Set aside. 2. Brown the sausage in a skillet, breaking it into small pieces, then drain. 3. Stretch the dough, spread the sauce, then top with mozzarella, sausage, and the caramelized onion. 4. Bake until the crust is golden and the cheese is bubbling. 5. Finish with parsley and a light dusting of oregano.

SAUSAGE AND CARAMELIZED ONION Serves 2 to 3 | Makes one 12-inch pizza CONTINUED > OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/TH OMP SO N S STAT I O N

LOADED VEGGIE Serves 2 to 3 | Makes one 12-inch pizza INGREDIENTS • 1 ball pizza dough, room temperature • 3 tablespoons tomato sauce • 3/4 cup shredded mozzarella • 1/2 red bell pepper, sliced into rings • 1/2 cup mushrooms, sliced

• • • • • •

1/4 red onion, thinly sliced A handful of baby spinach 1/2 cup cherry tomatoes, halved 2 tablespoons chopped olives Shaved parmesan Olive oil, salt, and pepper

INSTRUCTIONS 1. Stretch the dough and spread the sauce, leaving the edge bare. 2. Add the mozzarella, then top with the mushrooms, onion, and bell pepper. 3. Toss the spinach with a little olive oil, then scatter it on with the tomatoes and olives. 4. Bake until the crust is golden and the vegetables have softened. 5. Finish with shaved parmesan

INGREDIENTS • 1 ball pizza dough, room temperature • 1/3 cup basil pesto, plus extra for serving • 1 cup shredded mozzarella • 1 cup cooked chicken breast, diced

• 1/3 cup sun-dried tomatoes, chopped • Fresh parsley, chopped • Salt and pepper

INSTRUCTIONS 1. Stretch the dough and spread the pesto over the top in place of tomato sauce. 2. Top with mozzarella, chicken, and sun-dried tomatoes. 3. Bake until the cheese is melted and the crust is charred in spots. This one cooks a little faster since there’s no wet sauce, so keep an eye on it. 4. Top with parsley and serve with extra pesto on the side for dipping.

CHICKEN PESTO WITH SUN-DRIED TOMATO Serves 2 to 3 | Makes one 12-inch pizza

C ULIN A RY C R E AT ION S | F OOD + BE VE RAGE

Whichever you make first, go easy on the toppings. A hot pizza oven cooks a pie in under two minutes, and a heavy pie won’t cook through in time. Keep it light and let the oven do the work.

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SAVORY SOURDOUGH SLICES ELEVATE YOUR FALL SOURDOUGH WITH THESE SIMPLE, SATISFYING TOPPINGS

ARTICLE BY KIT GARROTT PHOTOGRAPHY BY BONNER MORGAN Sourdough has seemingly taken over the world of bread. Those blessed with a family sourdough starter had a jump on the naturally fermented trend. For those still deciding whether to dive into the world of proofing and kneading, great sourdough loaves can be found at local bakeries. These shops may offer seasoned French bread toasts, a bagged and ready-to-eat option no toasting required. Here are two ways to serve your toasted sourdough slices this fall, but the options are endless!

PESTO PERFECTION INGREDIENTS • • • • •

Basil pesto Toasted pine nuts Shaved parmesan cheese Sliced cucumber EVOO

DIRECTIONS

After toasting your bread, spread pesto and sprinkle toasted pine nuts and cheese on your slice. Top with cucumber slices, salt and pepper to taste and drizzle with EVOO.

TOASTED MEDITERRANEAN INGREDIENTS

• Either homemade or store-bought roasted red pepper hummus - spicy hummus is a great option, too! • Feta cheese • Olives

DIRECTIONS

Spread your hummus, sprinkle with feta cheese and top with olives of your choice. Add salt, pepper and a squeeze of lemon to taste!

C HE F ’S SE LE CT ION | FOOD + BE VE RAGE

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The Amber Hour BOURBON, THREE WAYS Bourbon carries a certain mystique: dim lighting, hushed tones, a vocabulary all its own. Cut through it and here's what you'll actually find: a spirit that does more with three ingredients than most bottles manage with ten. Shaken with lemon and honey, it goes bright. Stirred with bitters over one good cube, it turns deep and unhurried. Add vermouth and a proper cherry, and you've got the drink that's been quietly holding up hotel bars for a century. One good bottle, a few minutes, a comfortable chair. Everything else is just details.

H AP PY H OU R | FO O D + BE VE RAGE

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ONE BOTTLE, THREE DRINKS The Thyme-Honey Smash The easiest pour if you're new to bourbon INGREDIENTS: • 2 oz bourbon • ¾ oz freshly squeezed lemon juice • ½ oz honey syrup (equal parts honey and warm water) • 3–4 fresh thyme sprigs, plus one to garnish • Large ice sphere or cube To make: Press the thyme gently in the bottom of a shaker (enough to wake up the oils, not enough to shred it). Add bourbon, lemon, honey syrup, and ice. Shake hard, strain over a large ice sphere, and finish with a thyme sprig and a strip of lemon peel. Honey syrup keeps for two weeks in the fridge and improves nearly every whiskey drink it touches.

The Old Fashioned Four ingredients. That's the drink. INGREDIENTS: • 2 oz bourbon • ¼ oz demerara or simple syrup • 2–3 dashes aromatic bitters • Large ice cube • Orange peel, to garnish To make: Stir bourbon, syrup, and bitters with ice for a full 30 seconds (longer than feels reasonable — the dilution is part of the recipe). Strain over one large cube. Pinch the orange peel skin-side down over the drink so the oils mist across the surface, run it around the rim, and drop it in. Demerara syrup, two parts raw sugar to one part water, brings a toffee depth that plain sugar can't reach. Classic: orange peel only. Dressed up: add a brandied cherry alongside the peel for a little sweetness and color.

The Manhattan The drink that built a century of hotel bars.

BOURBON GOES INTO THE BARREL CLEAR AS WATER. EVERY BIT OF THAT AMBER COMES FROM THE WOOD. 20

H AP PY H OU R | FO O D + BE VE RAGE

INGREDIENTS: • 2 oz bourbon • 1 oz sweet vermouth • 2 dashes aromatic bitters • Cocktail cherry, to garnish To make: Stir everything with plenty of ice until the mixing glass frosts over, then strain into a chilled coupe. Garnish with a real cocktail cherry (dark, rich, worth every penny of the jar). Park the coupe in the freezer while you stir. A warm glass undoes thirty seconds of careful work in about a minute.

Speak Bourbon Like You Mean It THE WHISKEY AISLE READS LIKE A SECRET HANDSHAKE. HERE'S THE QUICK TRANSLATION. • Wheated: softer, sweeter, leans toward baked goods. • High-Rye: more pepper, more spice, more backbone. • Single Barrel: one barrel, one personality, quirks included. • Bottled-in-Bond: one distillery, four years minimum, 100 proof. • Finished: aged a second time in port, sherry, or rum casks.

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maple pumpkin parfait

A FALL-INSPIRED MAPLE PUMPKIN GRANOLA WITH PUMPKIN YOGURT ARTICLE BY ALYSSA LAVY, MS, RD, CDN, CPT

4. Line a large baking sheet (9 x 13 inches works well) with parchment paper and spray with nonstick cooking oil spray. Transfer oats to baking sheet and spread in a thin, even layer. 5. Bake in oven for 1 hour, mixing at 30 minutes and 45 minutes. 6. Remove oats from oven briefly. Add pumpkin seeds, chopped walnuts, cinnamon, pumpkin pie spice and remaining ¼ C pure maple syrup. Mix with a spatula and return to oven to bake for another 30 minutes, mixing halfway through. Remove from oven and allow to cool for 5 minutes before using a spatula to transfer to container. Do not wait too long to transfer granola as it can stick to the parchment paper as it cools.

maple pumpkin granola

(Yields approximately 4.5 cups or 18 – ¼ C servings)

ingredients:

• 2 ½ C rolled oats • 1 C pumpkin seeds, hulled • ½ C unsalted walnuts, chopped • 2 Tbsp canned pumpkin puree (Note: the only ingredient should be pumpkin – this is different than pumpkin pie filling) • 1 Tbsp water • 2 Tbsp avocado oil or vegetable oil • ½ C pure maple syrup, divided into 2- ¼ C servings

• • • • •

2 tsp pure vanilla extract 1 tsp ground cinnamon 1 tsp pumpkin pie spice ¼ tsp salt Nonstick cooking oil spray

pumpkin yogurt

(Yields approximately 1 C yogurt)

ingredients:

• ¾ C plain Greek yogurt of choice • ¼ C canned pumpkin puree • ¼ tsp cinnamon • ¼ tsp pure vanilla extract • 1 ½ tsp honey

granola directions:

1. Preheat oven to 250 degrees Fahrenheit. 2. Combine canned pumpkin, water, oil, vanilla extract and ¼ C maple syrup and mix until well combined. 3. Add rolled oats and salt to wet ingredients and mix until oats are evenly coated.

H OW TO | FO O D + BEVER AGE

yogurt

directions: 1. Combine all yogurt ingredients in a medium sized bowl. Top with a handful of the maple pumpkin granola, serve immediately and enjoy! Note: This granola can be stored in an airtight container and stored in a cool, dry place for up to 1 week. While this granola is made with gluten free ingredients, I recommend using certified gluten free ingredients if needed . Yogurt can be made with a suitable dairy-free alternative if you need this recipe to be dairy-free and the honey can be swapped for pure maple syrup to make the dairy-free yogurt recipe suitable for a vegan diet. The granola and the yogurt can each be enjoyed on their own, but they complement each other so nicely! This Maple Pumpkin Granola Parfait is a perfect way to celebrate autumn’s most famous flavors in a nutritious way! Pumpkin, maple syrup and warm spices, such as cinnamon and pumpkin pie spice, give cozy vibes that are traditionally found in baked goods this time of year. However, while pumpkin bread, muffins, cookies and other fall flavored baked goods are certainly delicious and should be enjoyed, this Maple Pumpkin Granola Parfait provides the satisfaction of those fall flavors in a lighter way, while providing ample protein and fiber. It is the perfect, slightly sweet and balanced way to start the day – or to enjoy anytime! Website: alyssalavy.com Instagram: @alyssalavyrd

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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

PA RT Y P LA N N IN G | FO OD + BE VE RAGE

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. CONTINUED >

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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.

PA RT Y P LA N N IN G | FO OD + BE VE RAGE

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.

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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

O C TOBE R 2 N D

All Nashville Roadshow June Lake in Thompson's Station | 5:30 PM An outdoor evening of live Americana music, local brews, and bites at June Lake in Thompson’s Station. O C TOBE R 2 N D

Downtown Columbia Fall Festival & First Fridays: 713 N Main Street, Columbia, TN, United States, Tennessee 38401 | 5:00 PM First Fridays is back in Downtown Columbia!! Join us for this monthly free event on October 2nd from 5–8 PM in downtown Columbia! O C TOBE R 9 T H

Krystal King Live at Company Distilling Company Distilling Thompson's Station | 6:00 PM Live country, blues, and folk music at Company Distilling in Thompson’s Station. Krystal King will be performing live from 6-8pm. Admission is free. O C TOBE R 1 7 T H

Whole Hog Festival The Well Outreach | 10:00 AM The Well Outreach’s annual Whole Hog Festival featuring a full day of fall fun in Spring Hill. O C TOBE R 1 7 T H

Third Saturday Spooky Market Love, Rae Grace Boutique | 3:00 PM A Halloween-themed market at Love, Rae Grace Boutique featuring local vendors, food, adoptable pets from Rubies & Rogues, and a costume party. O C TOBE R 2 2 N D

Fall Fingerstyle Retreat Deer Run Camps & Retreats in Thompson’s Station | 12:00 PM A family-friendly, nature-filled guitar retreat and fun at Deer Run Camps & Retreats in Thompson’s Station.

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FINDING A TOUCH OF GLAM IN EVERYDAY DESIGN ARTICLE BY ALLISON GIBESON | PHOTOGRAPHY PROVIDED

D E C OR T R E N D S | HO M E + D E SIGN

HGTV star shares her secrets to make a home look both beautiful and livable.

Tamara Day, star of HGTV’s Bargain Mansions, describes her style as “laid-back luxe.” “I am a mom of four, and I like pretty, shiny things,” Tamara says. “The two don’t always mix well. I design with lifestyle and family in mind but with that touch of glam.” This mixture of practicality and flare can be accomplished throughout the home on a budget, Tamara says. When it comes to the kitchen, she says replacing the backsplash is one of the most cost-effective ways to refresh the room. Additionally, she says paint is the most inexpensive option to update cabinets, and there is a de-glosser on the market that will reduce the labor involved by helping paint adhere to cabinets. “You can get a whole new kitchen with some fresh paint,” Tamara says. In the bathroom, Tamara suggests putting up new light fixtures and wallpaper for a fresh look. She suggests using wallpaper on just one wall to create contrast. “Wallpaper transforms everything and puts in a hominess factor,” Tamara says. To give a new feel to the living room, Tamara suggests using decorative pillows as well as displaying design books and layering with a candle or other interesting object to create a sentimental focal point. She also suggests investing in good, quality sofas CONTINUED > OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/TH OMP SO N S STAT I O N

and rugs because less expensive options will not typically withstand the amount of wear and tear they receive from a family. Overall, Tamara says there is a balance between mixing expensive and inexpensive items and materials around the home, all without having it looking cluttered. She says every space needs something that is thrifted. Tamara finds many people enjoy elements of different types of styles and have a hard time defining their personal style. To help narrow down to a preferred look, she suggests taking a hundred room images and sorting them into piles of likes and dislikes. She says when someone completes this exercise, they typically find a theme to their preferences.

MAKING COLOR, TEXTURE AND PATTERN STAND OUT

Tamara has a natural eye for using great colors and textures in design. What is her approach to making a room look great?

HERE ARE TAMARA’S TOP TIPS: Find a base color with pops of other colors. “Every room needs a touch of black and a pop of color,” Tamara says. “The black will anchor it, but the color will give it life.” If the home is urban, she suggests more bold pops. If it is a traditional home, use a mixture of colors. Additionally, she suggests using one basic color throughout a home with pops of other colors as opposed to having a different color in each room. Consider wallpaper. “Wallpaper can be scary for a lot of people, but there are so may wallpapers out there that are removable,” Tamara says. Tamara says wallpaper adds texture and warmth, and she includes it in most of the homes she designs. Layer with baskets, blankets and greenery. All three make a room feel cozy and add color and interest to a space.

D E C OR T R E N D S | HO M E + D E SIGN

Healthy Aging. Healthy Choices. Healthy Hearing.

Untreated Hearing Loss Is Linked To: - Cognitive Decline & Dementia - Social Isolation & Loneliness - Depression & Anxiety - Balance Issues - Lower Quality of Life Stay connected to the people and moments you love.

Caring for your hearing is caring for your whole self. This October, Make Your Hearing Health a Priority Healthy aging means caring for your whole self, including your hearing. From staying connected and independent to understanding how substance use can impact hearing health, awareness matters. Make hearing health part of your healthy aging journey. Make informed choices today for a healthier, more connected tomorrow. Take a step towards healthier hearing and a healthier you at www.HearTN.com.

FRANKLIN | SPRING HILL NOLENSVILLE | DICKSON TULLAHOMA

For our Franklin, Spring Hill, Nolensville, and Dickson Offices:

(615) 591-6410 For our Tullahoma Office:

(931) 393-2051

info@HearTN.com www.HearTN.com

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Where Family Values Meet a Better Automotive Experience Being a dealership built on family values means not cutting corners. It means personalized videos instead of canned messages. It means honest appraisals instead of games. Most importantly, it means treating every customer the way we’d treat our own family.

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