YOUR Williamson March 2025

GROUNDHOG

PARTY

MARCH 2025

LET THEM EAT CAKE

A Sweet Journey through America’s Most Iconic Cakes

CENTER STAGE

Rita Wilson Performs with The Nashville Symphony

2025 Prom Trends

A rare experience, well done.

#3 BEST FINE DINING RESTAURANT IN THE COUNTRY

VOTED BEST RESTAURANT WITH A VIEW SIX YEARS RUNNING - TRIPADVISOR - NASHVILLE SCENE

VOTED NASHVILLE’S BEST STEAKHOUSE - NASHVILLE SCENE

RANKED #1 STEAKHOUSE IN NASHVILLE - YELP

POURS & PALATES

Fine dining, exceptional pours and local flair for the palate

20

EAT, DRINK & BE MERRY

Let Them Eat Cake: A Sweet Journey through America's Most Iconic Cakes

56 COME FLY WITH ME

Laissez les Bons Temps Rouler: The Eliza Jane

69 FASHIONABLE YOU 2025 Prom Trends

82

ARTS & CULTURE

Center Stage: Rita Wilson Performs with The Nashville Symphony

Our cover features nostalgic charm and intricate details with a beautiful vintage-inspired cake, created by The Puffy Muffin.

PHOTOGRAPHY BY TAUSHA DICKINSON

82 ON THE COVER:

RARE & LARGE DIAMOND EXPERTS OF WILLIAMSON COUNTY

62 YOUR Business Partner Small Business Workshops: Small Business Success with Williamson Inc.

Lifestyle

26 YOUR Health & Wellness

When Every Second Counts: Food Allergy Safety with Williamson Health

28 YOUR Best Self

Winter Skin Woes: How to Keep Your Glow all Season Long with Change Dermatology

30 Beautiful YOU The Perfect Pout: Get Subtle, Natural & Beautiful Lips with Grace Aesthetics

38 A Little Something Extra Her Table, Her Story: The Inaugural M.F.K. Fisher Symposium

43 Styling YOUR Everyday Mastering Tablescapes: Masters Golf Tournament Inspired Tablescape with Mary Hollis Huddleston

66 Keeping Score

Just a Touch of Immodesty: Traditions of The Masters with Britton Headden

75 The Lady Entertains A Seat at the Table: Dining Etiquette through the Ages with Suzette Wimpy

80 YOUR Kids On the Road: Keeping Kids Entertained While Traveling

48 Days Gone By Vanished Venues: Lost Restaurants of Williamson County with Katie Shands

64 A Southern Gentleman Is.. Heart & Hospitality: A Spotlight on Al Thomas – Owner of Sperry's with YOUR Southern Gentleman

78 YOUR Charitable Self Take a Bite: Nourishing the Minds of our Students

18 Mardi Gras Ball

50 Stites & Harbison's Groundhog Day Party 54 Black Tie Affair

12 Letter from the Publisher

86 Did YOU Know?

• Half-Basketball Court

• Sidewalk and Street Trees

• Unbeatable location near I-65, Shopping, and Dining

Voices CHILDREN

Courtney Watson 615-591-2699 courtney@ williamsoncountycasa

Shelly

Johnny Birdsong OWNER | PUBLISHER PARTNERSHIPS & DEVELOPMENT

Anna Robertson Ham MANAGING PUBLISHER

Christian Dian Headden CREATIVE DIRECTOR

Emma Chennault INTEGRATED MEDIA MANAGER

Katie Murphy MARKETING & DEVELOPMENT MANAGER

Ron Cheatham OPERATIONS

John Caesar DISTRIBUTION

LaQuita “Q” Scaife BRAND AMBASSADOR

Erin Powers PHOTOGRAPHER

Defying GRAVITY

Dear Readers,

For the last six years, I have had the privilege of traveling to Atlanta for an incredible youth musical theater competition called Access Broadway. My daughter and Broadway Bound Baby–can sing. She can dance. She can act. And the desire to be onstage, compete and perform astounds me at this young age. I have always fancied myself as a Broadway singer. In my own head only, of course. I can distinctly remember belting out the songs of Evita, My Fair Lady, the Sound of Music or whatever new musical my father introduced me to. I was even a character in a play he wrote. I was raised on the sounds of Broadway and the allure of the stage musical. Yes, it’s in the blood as the daughter of a composer and creator of many a musical but, alas, the talent in that arena did not land–with me. But maybe, perhaps, with my daughter. Who knows, right? As a parent, we can help them pursue their passions and encourage their drive–when and sometimes even when it doesn’t appear fruitful.

I, most of the time, am more cynical and realistic about these dreams of grandeur and stardom because, for me, therein lies–I admittedly can say–fear of failure. So, the realistic approach helps me lessen the disappointment and temper my wildest imaginings and aspirations sometimes. But I didn’t start out this way. When I was eleven, I read every book I could, saw every grandiose movie, listened to every soundtrack and envisioned a life of greatness in some form or fashion.

My childhood was filled with dreams, fantasies and beliefs that I could and would be anything. It is, in fact, what we all believe as children. And why not? We have no limitations on our dreams when we are kids. We haven’t been jaded by the realities of life and responsibility for the most part, and even when things seem bad, as a child, it was always possible to go to another place in your head where the possibilities are unlimited.

My thoughts turn to the ever-popular song Defying Gravity right about now because, when I hear it performed as I heard it performed by a very talented seventeen-year-old this last weekend, it resonates because it speaks of believing not only in yourself, but in the possibilities of…anything. The unlimited. Defying gravity, because nothing can bring you down and when you are working in tandem, even more so, that can be true.

You know–teamwork. The teamwork of a magazine staff, or a competitive theater team. In tandem, we are unlimited–and now, today, once again my old disillusioned fifty-year-old self believes in that once again through the eyes of the less cynical around me…at least most of the time. I have surrounded myself with dreamers and talents who make me want to believe. I watch my daughter and her friends and teammates, and I see these hundreds of kids performing

and singing and dancing their hearts out, and all they know is I am on this stage and I am going to defy gravity, even if it’s just for a few moments. It’s their moment to shine. Every month, I see my staff do the same–produce a magazine, an event, a promotion for a business, give back to or showcase the good works of the community around because, we too, built our business on believing in everyone’s moment to shine. And it doesn’t matter how old you are, how talented you may be or what the odds are–if you believe in something, if you believe in yourself, take that shot, pursue that dream, defy gravity and negativity and pitfalls and fear and remember “everyone deserves a chance to fly,” the possibilities can be unlimited.

On a personal note, many congratulations to the Ann Carroll School of Dance here, in Brentwood. Their staff and the studio itself won numerous awards this last weekend and our students were exemplary and blew the roof off with their talent, passion and drive. And to my Sweet Girl–keep dreaming big, princess. For all the dreamers out there–fly fly fly!

Shelly Robertson Birdsong Founder | Publisher

Keeling BIrdsong & Maci Milan win Broadway Star at Access Broadway

YOUR CONTRIBUTORS

Katie Shands

DAYS GONE BY katieshands.com

Katie Shands, local author of novel Finding Franklin, has found her home here in our community. Follow her on social media @katieshandsauthor.

Kristin Osman, RN

BEAUTIFUL YOU graceaesthetics.com

Kristin is a Nashville native and Belmont University grad with a passion aesthetics. As an injector at Grace Aesthetics, her goal is helping clients look refreshed—not overdone.

Mary Hollis Huddleston

STYLING YOUR EVERYDAY

maryhollishuddleston.com

Southern hospitality. Tradition with a twist. And a bit of sarcasm. Mary loves entertaining and shares ideas, inspiration and contacts that will make your life a bit easier one cocktail party at a time.

Suzette Tucker Whimpy

THE LADY ENTERTAINS

nljc.com/chapter/williamsonco

Suzette Tucker Wimpy is the Director of Nashville & Williamson County Chapters National League of Junior Cotillions (NLJC) and an expert on all things decorum and manners!

Williamson Health

YOUR HEALTH & WELLNESS williamsonhealth.org

Williamson Health has been a healthcare pillar in our community for over sixty years, with a commitment to providing exceptional healthcare service to thousands of patients.

Williamson, Inc.

YOUR BUSINESS PARTNER williamsonchamber.com

Williamson, Inc. is committed to the core values of leadership, education and community. They are laser-focused on helping our members be productive, progressive and prosperous business professionals.

SEAFOOD • STEAKS • SUSHI

Award winning wine list

Happy Hour 4-6 Monday thru Friday

Private room available for parties

THERUTLEDGE.CO

Revelette's approach to procuring exceptional wines is simple - source the best grapes and blend with intention

REVELETTEWINES.COM

UPSCALE SPORTS GRILLE

No matter what the sport, league, or team, each Jonathan’s Grille has 55 TV’s for you to cheer on your favorite team, and the best food you’ve ever had while watching the game

JONATHANSGRILLE.COM

Experience the refined taste of Kentucky Straight Bourbon Whiskey, expertly crafted in small batches and single barrels for unmatched quality.

REVELETTEBOURBON.COM

MARCH

MARCH

6

MAKING WAVES ANNUAL FUNDRAISING BREAKFAST

Williamson County Enrichment Center wavesinc.com

Join Waves on March 6th, at the Williamson County Enrichment Center, for their Annual Fundraising Breakfast. This free event will celebrate accomplishments from the past year and highlight upcoming news for the organization. Attendees will meet several adults who are supported at Waves and hear from families who have been impacted by the various services available through Waves programming.

MARCH 13 -16

NASHVILLE ELVIS FESTIVAL

The Factory at Franklin nashvilleelvisfestival.com

Join fans from around the world for the ninth annual Nashville Elvis Festival – March 13th through 16th. Nashville Elvis Festival is a premier Elvis event unlike any other, celebrating the music and legacy of Elvis Presley. Join us for a weekend of live music performances, celebrity appearances, an Ultimate Elvis Tribute Artist competition and more! Nashville Elvis Festival is hosted by Tom Brown!

COMMUNITY

CALENDAR

Tap into the heartbeat of Williamson County with a quick scan! Our community calendar is your portal to local events and activities. Stay connected, stay engaged and never miss what makes our county extraordinary.

MARCH 22

KIDS ART FESTIVAL OF TENNESSEE

Pinkerton Park

franklintn.gov

Join the City of Franklin for the 11th Annual Kids Arts Festival of Tennessee. There will be stage performers, art exhibits and more. The Arts Festival allows young artists to showcase their artwork to festival goers. All Tennessee K-12 artists are invited to apply to display their original pieces in this juried exhibit.

MARCH 23

RUNWAY OF HOPE

The Factory at Franklin highhopesforkids.org

Runway of Hope is an inclusive fashion show where High Hopes children shine on the runway alongside their teachers and therapists, celebrating every unique stride. Proceeds support High Hopes’ mission to equip children, youth and their families with the skills to succeed through education, therapy and loving support.

APRIL 3

POURS & PALATES

111 Motorcars

yourwilliamson.com

You’re invited to an unforgettable evening of culinary experiences, exceptional pours and local flavor and flair for the palate at YOUR Williamson’s inaugural Pours & Palates. This elevated tasting event will showcase the vibrant food scene of our community. This is the perfect evening out and an event not to be missed!

EVENT PHOTOS

Relive the moments, discover hidden gems and bring the memories home. Scan here for event photos, both featured and exclusive

YW SPONSORED EVENT

PHOTOGRAPHY BY LAQUITA SCAIFE

WHO: My Friend’s House | myfriendshousetn.org WHAT: Mardi Gras Ball WHERE: The Factory at Franklin WHY: The twenty-first annual Mardi Gras Ball was held at The Factory at Franklin, continuing its tradition as one of Williamson County’s premier events and the signature fundraiser for My Friend’s House. This year's event was a great success with the support of court couples, board members, staff, and the boys. Matt and Julie Brown were crowned Royal King and Queen, helping to raise over $88,000. The event raised more than $195,000 to support My Friend’s House and its mission.

Kate & Brandon Hagan, John & Caitlin Bond

Danielle Pettus, Drell Floyd & Cheryl Brown

Stephanie Painter, Brianna Molyneaux, Erin Button & Jenae Brach

Jeff Molyneaux, Brian Button, Julie & Matt Brown, Andrew & Kayla Butts

Nancie Filkins, Lawrence & Candy Sullivan

Tanassa Pillow, Melinda Duncan, Alexis Locke & Tracy Carswell Jean, Frances & Juan Arias

Johnny & Shelly Birdsong, Aleah & Curt Christian, Leanne McAllister & Carmine Grassi

Kyle & Danette Cravens, Melissa & Mark Graham

Covey Rise Properties is a boutique style firm that focuses on the niche market of land, farm, equestrian and estate properties in Middle Tennessee. The brokerage has become one of the premier marketers of high-end and unique farms. When launched, Tom saw an opportunity to market these properties in a new and creative way. This idea launched the creation of Covey Rise Properties Short Films that has differentiated the company from other real estate brokerages with its immersive lifestyle videos and magazine quality photography. Covey Rise Properties has closed $175 Million since January of 2022, has $35 Million in active listings and an additional $60 Million in private listings.

Our clients benefit greatly from the expertise of our team and the successful transaction history in both the rural and luxury real estate market here in Middle Tennessee. We are well equipped within the market, allowing our clients to have a first glance at some of the most sought after properties as well as bringing our negotiating powers to get our clients’ properties secured in their best interests. When buying land, one is much better served and financially protected when using a brokerage that specializes in this niche market. Land and Farm properties in Middle Tennessee are a unique asset, we are here to ensure you are in the best hands when buying and selling.

TOM SULLIVAN

FOUNDER & BROKER

c:615.519.2993

tsullivan@coveyriseproperties.com

MCKENNA BOTSFORD

AFFILIATE BROKER

c:808.652.4254

mbotsford@coveyriseproperties.com

LetThem EatCake

A SWEET JOURNEY THROUGH AMERICA’S MOST ICONIC CAKES

BY SHELLY ROBERTSON BIRDSONG

istorically speaking, Marie Antoinette’s oft-misquoted famous line about letting the French people eat cake, has long been perceived as a sarcastic and uncaring remark, implying that starvation and misery during the French Revolution were of no concern to her. However, it is indeed misquoted or, rather, misinterpreted. Historians suggest she may have actually been calling for the people to be fed with bread, not cake. Of course, the French terminology likely got lost in translation over the years and, well… Marie Antoinette lost her head!

Do you find yourself losing your head over cake? Well, if you do, this is the right article for you! I found myself doing a deep dive on cakes this month—since we are all about Eat Drink & Be Merry, and I will say, of all the sweets, cake may be my favorite go-to. That is, if it is a good cake.

So, what makes good cake? To me, buttercream icing atop chocolate cake wins every time, and I have found it hard to mess it up unless you are me. In which case, as I have been trying to perfect my buttercream icing for years now, you are better served to order it from one of our local fabulous bakeries. Now, I know where to go here in Williamson County for my cake fix (think Miss Daisy’s Kitchen, Puffy Muffin or Triple Crown Bakery, just to name a few), but Johnny Birdsong, ever a connoisseur of a sweet treat, has discovered Gold Belly recently and let’s just say that the international purveyor of any dessert you can think of, shipped directly to you—is by all accounts a miraculous find.

I went to Gold Belly’s site for some intel for this article. Having already sampled a few of the options below—how sweet is a husband who orders you a remake cake of Jackie and John F. Kennedy’s wedding cake for your birthday? I wanted to check out a few more of their offerings and learn about some of the “best cakes” in the country! Enjoy and remember: qu’ils mangent de la brioche!

Fit for a President

MONTILIO’S BAKING COMPANY

Boston, Massachusetts montilios.com

Montilio’s has been in business near Boston since 1947, and it’s a third-generation familyowned-and-operated bakery. At Montillo’s, they’re still making all their baked goods the old-fashioned way, by hand, using only simple ingredients. Many of these recipes haven’t changed in over seventy years, and you can taste the decades of tradition in every bite.

It’s not every day that you have the opportunity to try the same exact cake served at the wedding of JFK and Jackie as well as at the Inaugural Balls of JFK, Ronald Reagan and George H.W. Bush, but today’s your day! This cake is truly Presidential!

Big Apple, Bigger Bite

JUNIOR’S CHEESECAKE Brooklyn, New York juniorscheesecake.com

Everyone knows America's best cheesecakes hail from New York. And the most popular NYC institution is known for doing it, right? That's gotta be Junior's. Famous since the day they opened in 1950, Junior’s Restaurant is a Brooklyn landmark. Harry Rosen, Junior’s founder, scraped together every dime he had to build his restaurant, naming it after his two sons. With its bright orange awnings and booths, Junior’s continues to bake cheesecakes from the same spot over sixty-five years later using the same recipe Harry perfected. Beloved by locals for years, Junior’s cheesecakes became renowned worldwide after NY Magazine conducted a blind taste test and rated Junior's as the best. Since then, Junior’s has been visited by everyone from former presidents to James Beard award-winning chefs.

Junior’s red velvet cheesecake is a traditional favorite with a Junior’s twist. Homemade moist red velvet cake is layered with Junior’s Original New York Cheesecake, famous cream cheese icing, and adorned with even more icing and cake crumbs.

King Me

HAYDEL’S BAKERY

New Orleans, Louisiana haydelsbakery.com

Since its founding in 1959 as a small, twenty-four-hour window-service bakery by Mildred and Lloyd Haydel, Haydel’s Bakery has since become a legendary New Orleans-area institution for its wide variety of scratch-made cakes, cookies, pastries, and more family-recipe NOLA-inspired treats—and its king cakes are a Mardi Gras tradition for countless locals. Haydel’s is today run by the third generation of the Haydel family, and owner David Haydel is the only baker in Louisiana who’s internationally certified as a Craftsman and Master Baker. In 2010, Haydel even broke the Guinness World Record for the World’s Largest King Cake!

Haydel’s traditional king cakes are made of Danish dough that’s hand-braided with cinnamon and sugar, baked to perfection, topped with fondant icing, and adorned lavishly with purple, green and gold sugar!

Bubbly & Buttercream

CAROLINE’S CAKES

Spartanburg, South Carolina carolinescakes.com

It started with a Southern-style seven-layer caramel cake from an old family recipe— seven moist layers of classic yellow cake topped and filled with creamy caramel icing. Caroline Ragsdale Reutter served one such beauty at her son’s christening and soon took orders as far away as Alaska. Twenty-seven years later, the cake that launched a thousand delights is now the “Home of the World’s Best Caramel Cake,” a thriving bakery that dishes out incredibly delicious cakes alongside its signature flavors. One bite of her sweet, creamy creations and confirmation is swift: Southern girls really do do it best!

Caroline’s Cakes’ pink champagne cake is so light and airy, it pops! Four layers of Caroline’s Cakes’ newest pink champagne cake are filled and iced with rosé colored buttercream, creating a sweet sparkle worth celebrating!

For more delicious cake options available for shipping, go to goldbelly.com.

Each year, 25,000 people gather at the Iroquois Steeplechase racecourse, at Percy Warner Park for an unforgettable day of thrilling horse racing, vibrant celebrations and stunning fashion. Purchase your tickets now and join us on May 10, 2025 in the Royal 615 Lounge, Hunt Club or Tailgating areas!

LEARN MORE AT IROQUOISSTEEPLECHASE.ORG

WILLIAMSON HEALTH

WHEN EVERY SECOND COUNTS WITH

HOW QUICK ACTION & EXPERT CARE AT MONROE CARELL JR. CHILDREN’S HOSPITAL VANDERBILT AT WILLIAMSON MEDICAL CENTER HELPED STOP A LIFE-THREATENING ALLERGIC REACTION

very Miller had never used her EpiPen until last year. Diagnosed with a tree nut allergy at age five, Avery, now fourteen, has always been vigilant about avoiding triggers.

“It’s not something I have to think about a lot,” Avery says. “It’s just learned behavior.”

But a 2023 exposure to tree nuts at a Christmas party with school friends triggered a severe reaction. When her mom, Megan, picked her up, Avery immediately raised the alarm.

“She got in the car and said, ‘Mommy, you’re going to be mad at me. I ate something, and it made my lip feel funny,’” Megan said, recalling the trip from Spring Hill to their home in Nashville. “As she was talking, I could hear her voice changing because her throat was swelling.”

Recognizing the signs of anaphylaxis, Megan acted quickly. She administered Avery’s EpiPen and rushed to the pediatric emergency room (ER) at Monroe Carell Jr. Children’s Hospital Vanderbilt (MCJCHV) at Williamson Medical Center.

Providers at Williamson Medical Center, the flagship facility of Williamson Health, quickly assessed Avery’s condition and reassured Megan.

“Anaphylaxis is scary, and it’s dangerous,” said Brandon Gosik, a registered nurse in the pediatric ER who treated Avery. “I wanted to reassure them that they did the right thing by coming to the hospital and seeking medical care.”

Brandon warned that even if symptoms improve after administering an EpiPen, people experiencing a severe reaction should seek medical attention. Symptoms can develop minutes to hours after exposure, so calling 911 may be necessary in an emergency.

Avery has fully recovered, but she and her mom are grateful for the compassionate, high-quality care they received at MCJCHV at Williamson Medical Center.

“The fact that Williamson Medical Center has a separate ER just for kids means that they have an extra level of compassion for kids and empathy for parents and that was evident,” Megan said. “There are closer hospitals to our house, but after our experience at Williamson Health, I would drive an extra few minutes to go to the MCJCHV at Williamson Medical Center.”

Whatever your emergency, Williamson Health’s highly-trained medical professionals are ready to help. To learn more, visit williamsonhealth.org.

Food Allergy Safety: What You Need to Know

According to the Food Allergy Research and Education (FARE) organization, thirty-three million Americans have food allergies and about half have had a severe reaction.

Here are some key facts and tips for handling food allergies, according to Lisa Mathews, clinical nutrition manager at Williamson Health:

Know Common Allergens

Common food allergens include peanuts, tree nuts, milk, eggs, wheat, fish, shellfish and soy. Seed allergies, such as sesame, are also rising, Lisa said.

Take Precautions

Avoiding allergens is key, but hidden ingredients in sauces, candies and seasonings can pose risks. Some foods use nuts for thickening or flavoring, and seasonings may contain sesame or gluten. “People with food allergies might want to avoid sauces, seasonings, and foods processed in facilities that handle high-allergen items,” Lisa advised.

Plan Ahead

When attending events, Lisa advised informing the host about allergies and bringing safe foods. To help children feel included, share allergy-friendly snacks. “To prevent exclusion, engage other attendees and include them in the snacks and party favors you bring,” Lisa suggested.

At restaurants, communicate your allergy to the manager and server, detailing hidden ingredients to avoid. Providing a “chef card” outlining your allergy, its severity and how to prevent cross-contamination may also be beneficial, Lisa said.

WOES? winter skin

BY DR. ANDREA CAMBIO, MD-FAAD | CHANGE DERMATOLOGY

s temperatures drop and indoor heaters crank up, your skin can take a serious hit—leaving it dry, irritated, and begging for moisture. But don’t worry! With the right strategies, you can keep your skin soft, smooth, and comfortable no matter how harsh the weather gets. Ready to winterize your skin? Here are seven board-certified dermatologist-approved tips to keep your glow alive:

1. Choose a Gentle Cleanser

Your favorite fruity-scented body wash might smell amazing, but it’s not your skin’s best friend in the winter. Opt for a gentle, fragrance-free cleanser that won’t strip your skin of its natural oils. And while a hot shower sounds tempting, lukewarm water is a better choice - it prevents unnecessary moisture loss.

2. Shorten Your Showers

We know, we know, steamy showers are the ultimate winter comfort. But long, hot showers can dehydrate your skin. Stick to five to ten minutes, and when you step out, pat (don’t rub!) your skin dry before applying a thick moisturizer to lock in hydration.

3. Moisturize Like a Pro

A light lotion won’t cut it in cold weather! Instead, reach for a thick, fragrancefree moisturizer packed with ceramides or hyaluronic acid to restore your skin’s barrier. For an extra hydration boost, apply moisturizer multiple times a day, especially after washing your hands, and slip on a pair of white cotton gloves to lock in moisture overnight.

4. Dress for Comfort

Your wardrobe can affect your skin more than you think. Wool and synthetic fabrics can be rough and irritating, especially if you have sensitive skin. Stick to soft, breathable cotton layers and choose hypoallergenic laundry detergents to minimize irritation.

5. Humidify Your Space

Indoor heating systems zap moisture from the air and from your skin. A cool mist humidifier can help maintain hydration levels in your home, especially in your bedroom while you sleep.

6. Try an Oatmeal Soak

If your skin is itchy and irritated, an oatmeal bath can work wonders. Oatmeal has natural anti-inflammatory properties that help soothe redness and discomfort. Simply add colloidal oatmeal to warm bathwater and soak for relief.

7. Know When to See a Dermatologist

If dryness, redness, or eczema flare-ups persist despite your best efforts, it’s time to consult a dermatologist. Prescription creams, targeted treatments, and personalized advice can make all the difference.

DON'TS winter skincare

Want to keep your skin happy? Here’s what to avoid:

1. Fragranced products

Skip perfumes, scented lotions, and fabric softeners.

2. Harsh skincare ingredients

Salicylic acid, benzoyl peroxide, and retinol can be too drying in winter.

3. Prolonged heat exposure

Limit time in hot showers, near fireplaces, and close to space heaters, as they can further dehydrate your skin.

Quick Tip for Chapped Lips

Are your lips feeling dry and cracked? Use a nonirritating lip balm with SPF 30 or higher and resist the urge to lick your lips—it only worsens dryness.

With just a few simple adjustments, your skin can stay hydrated, healthy, and glowing all winter. Stay warm, stay moisturized, and don’t forget—when in doubt, a dermatologist can help keep your skin in top shape!

Struggling with winter skin? See our board certified dermatology providers here.

GET SUBTLE, NATURAL & BEAUTIFUL LIPS

BY KRISTIN OSMAN, RN GRACE AESTHETICS

one are the days of the overly plumped, obviously filled lips. Today’s beauty standard embraces something much more refined: A subtle, natural enhancement that restores youthful volume, hydration, and definition, without looking overdone. At Grace Aesthetics in Cool Springs, our philosophy is simple: Elevate your natural beauty with the most advanced aesthetic techniques, ensuring that you look refreshed, not altered.

Perfect P out the G

I have been a nurse for nineteen years, and I love bringing my experience of necessary precision and attention to detail to my work as an aesthetics injector. One of my favorite treatments is lip augmentation, or, as we like to say at Grace Aesthetics: The subtle lip pop. Our approach is a modern take on lip filler that delivers soft, kissable lips with just the right amount of volume and shape. Whether you want a barely-there enhancement or a more noticeable (yet still natural) plump, we customize each treatment to your unique lip structure, facial harmony, and personal aesthetic goals.

THE ART OF A PERFECTLY PLUMPED LIP

Lip filler has evolved tremendously over the years. No longer a one-size-fits-all approach, today’s techniques and products allow for full customization - ensuring that your lips are not only fuller but also naturally shaped, hydrated, and proportionate to your face. With several different types of lip fillers available, choosing the right one can be overwhelming. During your appointment, I assess your lip structure, discuss your goals, and recommend the best filler option to achieve your desired look. Often, I will choose to use a combination of two or more products for a truly customizable filler experience.

Restylane

CLASSIC, VERSATILE & NATURALLY VOLUMINOUS

Restylane is the original hyaluronic acid filler and remains a top choice for lip enhancement due to its ability to provide natural-looking volume while maintaining softness. It is a great option for those who have naturally thinner lips and want more structure and shape with noticeable fullness and defined vermillion borders.

Restylane Refyne

SOFT, FLEXIBLE & ULTRA-NATURAL

For those seeking a hyper-natural enhancement, Restylane Refyne is an excellent choice. This filler is formulated with XpresHan Technology™, allowing it to move naturally within the lips. It’s slightly softer than the original Restylane, providing a subtle boost in volume while preserving natural expression and movement. Refyne is perfect for those who are looking for hydration and subtle smoothing rather than significant plumping.

My personal favorite combo is classic Restylane and Restylane Refyne because you can achieve a good lip border (which is sometimes lost as we age) and still achieve beautiful, soft fullness without looking puffy or unnatural. My goal, and the goal of all of us at Grace Aesthetics, is to give you lips that enhance the rest of your facial features - not distract from them. When you leave your appointment, your lips will feel refreshed, as though you’ve magically been given the beautiful, youthful lips you’ve always wanted. Because you have.

Restylane Kysse

SOFT, DEFINED & NATURALLY PLUSH

Restylane Kysse is slightly firmer than Refyne, adding shape, structure and noticeable volume while maintaining softness. It’s the go-to choice for those who want plumper, welldefined, yet natural lips with long-lasting results (Kysse lasts up to a year!)

Ready for lips that are subtly plumper, naturally youthful, and effortlessly sexy? Call us at Grace Aesthetics at 615.401.9963 or go online at: graceaesthetics.com, to discover the beauty of the subtle lip pop. Your perfect pout is just an appointment away!

OF OUR JOURNEY TO ELROY COFFEE CO.

LSerendipityASIP

BY ALYCIA BURGESS | OWNER, ELROY COFFEE CO.

ast summer, my husband and I, traveled to Franklin to explore a promising business opportunity.

After careful consideration, he realized it wasn’t the right fit. Just as we were about to head out of town, my nineteen year old daughter, who had been quietly sitting in the backseat, spoke up:

"Before we leave this beautiful community, are you sure there’s nothing else we should consider?"

At that moment, it was as if a light switched on for all of us.

My husband pulled over and said, “Let me check

my email one more time, just to see if the broker sent anything new before we go.” And there it was, an email about a hidden gem in Franklin that just might be what we were looking for. Sometimes, when one door closes, God opens another, and in that moment, we discovered Elroy Coffee Co.

To our surprise, we were only five minutes away from this cozy haven. As soon as we stepped inside, we felt a sense of peace, a feeling of belonging. My daughter and I immediately started dreaming about the possibilities, a place where people could escape the noise of the world and just be.

A few months later, Elroy Coffee Co. became ours. My daughter made the decision to leave Florida and join us in this new adventure. The road hasn’t been without its challenges, but we are beyond grateful for the people we’ve met, the friendships we’ve formed, and the way this little coffee shop has grown into something far

greater than we ever imagined.

At Elroy, we prioritize quality over quantity, using fresh, locally sourced ingredients, partnering with local vendors, and promoting a balanced lifestyle. Whether you’re starting your day with a handcrafted latte made from our Old Mates Blend espresso, indulging in a house-made banana bread, or fueling up with a proteinpacked Mountain Climber smoothie, every item is crafted with care. When you buy coffee at Elroy, you get rich, pure coffee just as it’s meant to be.

Elroy Coffee Co. has become more than just a business. It’s a retreat, a sanctuary from the everyday hustle. Whether you're an author lost in your writing, an artist seeking inspiration, a family gathered around a game of cards, or simply someone looking for a quiet moment with a warm cup of coffee, Elroy is here for you. As we continue this journey, we invite you to be a part of it. We’re just getting started, and

SPRING HOME TOUR

APRIL 12 & 13

12-5 PM

1620 Rosebrooke Dr.

Brentwood

TOUR LUXURY HOMES

SEE OUR BRAND NEW CLUBHOUSE

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FEAST & FLOURISH

ELEVATE YOUR EVENTS WITH ROSE & PLUM LIVING

MPHOTOGRAPHY BY AMY ALLMAND

eet Jamie Rose Plum, the heart and soul behind Rose & Plum Living. What began as a personal favor for a dear friend has blossomed into a full-service event catering and design business, bringing joy and elegance to every occasion.

Jamie Rose’s commitment to excellence and personalized service means you can relax and enjoy your celebration, knowing every detail is handled with care and creativity. Whether it’s a corporate gala or an intimate family gathering, her goal is to make your event extraordinary, memorable and delicious.

"Rose & Plum Living is set apart because no matter how big we get—like moving into our first brick and mortar—we are still a small, grassroots family operation. We get to know our clients beyond their event needs, so that we can form meaningful relationships. This allows us to commit fully to producing what our clients need and want for their special occasions,” says Jamie Rose.

walk away thinking, ‘that was perfection in every sense,’ pun intended,” Jamie Rose shares.

Jamie Rose emphasizes that creating an unforgettable gathering requires more than just creativity. "Time, time, time," she stresses. "The creative planning process takes time. We search high and low for our decor, florals, serving pieces, linens, etc., because we want to be able to customize everything for your event; and that takes time. We don’t offer packages or pre-built events. This is because we want to ensure that every individual event—big or small—is tailored to what each client’s dream for the event is. By allowing more time, we are able to focus on making each event unique and fabulous."

because no matter how big we get—like moving into our first brick and mortar—we are still a small, grassroots family operation.

Rose & Plum Living recently opened their gorgeous space on Bakers Bridge Avenue, where you can explore the joy of cooking and entertaining with their engaging culinary classes and special events. Whether you're looking to hone your skills or enjoy a fun, interactive experience with friends and family, they have something for everyone. “When you join us in our space, I want people to feel that they are at someone’s home, sharing a lovely experience with family and friends; where you

When it comes to sourcing ingredients and materials for events, Jamie Rose and her team rely on the abundance of fresh, locally grown ingredients and unique event decor available in Nashville. "We formed relationships from the start of Rose & Plum Living with many of these vendors, farms, small boutiques, and venues. These relationships have turned into valuable friendships. Getting through the pandemic together will do that," Jamie reflects.

Let Jamie Rose and her team transform your special moments into unforgettable experiences with their exquisite cuisine, stunning design, and impeccable service. Whether you’re planning an intimate dinner or a grand celebration, Rose & Plum Living is here to bring your vision to life. Visit roseandplumliving. com or call 615.274.8820 to start planning today.

ITALIAN Modern

CHRYSALIS

REDEFINES DINING IN FRANKLIN

hrysalis Modern Italian opened its doors in Franklin's Cool Springs area in 2021 and quickly earned a reputation for its innovative take on Italian cuisine. True to its name, Chrysalis centers around the theme of "transformation" in every aspect of the dining experience.

The restaurant takes a fresh, unconventional approach to Italian food, emphasizing the quality and freshness of its ingredients. The creative menu reflects a deep respect for these ingredients while offering bold, unique twists on traditional dishes.

What you won’t find at Chrysalis speaks volumes about their commitment to quality. There are no freezers, fryers, or microwaves in the kitchen. They believe the best food comes from fresh, quality ingredients, and knowing the difference in taste is well worth the effort.

To keep the experience exciting, the menu is updated every three months to feature the best seasonal ingredients. Highlights include a customizable charcuterie selection with nearly thirty options and starters like the “Burrata” with apricot jam, crispy prosciutto, truffle oil, and balsamic, or the “Crab Stuffed Portobello” with leeks, peppadews, pistachio pesto aioli, and Calabrian chili oil.

For main courses, guests can enjoy freshly made pasta dishes or rotating Chef’s Features, such as locally sourced “Pan-Seared Rainbow Trout” with crispy Brussels, apple mostarda, and brown butter balsamic vinaigrette, or “Rack of Lamb” with orzo, roasted heirloom carrots, raspberry balsamic coulis, and mint yogurt. Desserts, like their homemade Tiramisu and Limoncello Trifle, are the perfect finish to any meal.

The cocktail program is a standout,w with an exciting selection of thoughtfully crafted drinks featuring top-tier spirits from around the globe. Signature cocktails like the “Blood Moon Rising” (McQueen & the Violet Fog Gin, Fiorente Elderflower Liqueur, blood orange, and rosemary) and the “Spicebush Manhattan” (Catcher’s Rye, Meletti Amaro, Punt E Mes, cardamom, and cherry bitters) have earned a passionate following. A new collection of mocktails offers a flavorful option for those seeking something lighter.

social HOUR

EVERY MONDAY - FRIDAY FROM 3PM-6PM features a special drink menu with $7-$8 Cocktails and House Wines

tuesdays

All Cocktails are 20% off

wednesdays

All Wines are 20% off

Of course, no Italian meal is complete without wine, and Chrysalis’ curated selection offers exceptional wines from both Italy and the new world, all at an approachable price point. Whether you're in the mood for bubbles, a bright white, or a deep red, there's something for everyone.

With its modern design and inviting neighborhood atmosphere, Chrysalis creates a welcoming space where guests feel at home. The experienced and passionate staff works hard to ensure every guest feels transformed by their experience, aligning with the restaurant's belief that “transformation lies within.”

Chrysalis Modern Italian is redefining dining in Franklin with bold flavors, fresh ingredients, and a modern approach to Italian cuisine. Visit them at 9040 Carothers Parkway, Suite A201, or call 615.472.1390 to book your table. Explore the menu at chrysalis-modern.com.

her story

THE INAUGURAL M.F.K. FISHER SYMPOSIUM CELEBRATES WOMEN IN FOOD & STORYTELLING

BY KATIE MURPHY

Les Dames d’Escoffier International (LDEI), in collaboration with the Nashville chapter of LDEI, announced the inaugural M.F.K. Fisher Symposium for Women in Food & Storytelling, taking place April 4th and 5th, in Nashville. This event pays tribute to the legendary M.F.K. Fisher, whose groundbreaking work in food writing changed how we think about the connection between food and culture.

“When I write of hunger, I am really writing about love and the hunger for it, and warmth and the love of it and the hunger

The symposium will offer a space for women in the culinary world to elevate their careers and celebrate their influence in food media. Attendees can expect a curated program with panels, workshops and discussions led by women in food and storytelling. These sessions will cover the intersections of food and media, provide networking opportunities with industry leaders, and offer fresh perspectives on food journalism. With only 200 spots available, the event promises to create intimate experiences where attendees can connect with speakers and fellow participants.

M.F.K. Fisher was a trailblazer in the world of food writing and spent over sixty years capturing the essence of food. Her work, which included hundreds of articles for The New Yorker and fifteen books, focused on cuisine and the cultural significance of food. Food became a metaphor for human connection in her writings. M.F.K once stated, “When I write of hunger, I am really writing about love and the hunger for it, and warmth and the love of it and the hunger for it." Her perspective resonated deeply with readers, and she gained recognition as one of the most important voices of her time.

The symposium's keynote speaker will be Ruth Reichl, former editor-in-chief of Gourmet magazine and renowned restaurant critic for The New York Times. Award-winning journalist and editor Toni Tipton-Martin will join Reichl for an inspiring conversation that promises to set the stage for this dynamic event. Together, they will explore the role of women in food media and the power of storytelling.

Additionally, the Toni Tipton-Martin Foundation, The Julia Child Foundation for Gastronomy and the Culinary Arts, and other LDEI chapters will award twelve scholarships to women pursuing careers in food media.

The inaugural M.F.K. Fisher Symposium not only honors the legacy of one of the most celebrated figures in food writing but also looks at how food media has evolved through the voices of today’s leaders. Ruth Reichl and Toni Tipton-Martin are two of those voices, sharing their insights and experiences that both reflect and build on M.F.K. Fisher’s impact.

M.F.K. Fisher was Ruth Reichl’s idol from an early age. "I discovered Mary Frances' work as a child, and, even then, knew that I'd found a kindred spirit," Ruth said.

Photo of M.F.K. Fisher taken by James Armstrong

to write fast and turn it in, even if it's not perfect," a lesson she remains eternally grateful for.

Ruth sees M.F.K. Fisher as a leader in food media, stating that "women have always been part of food media, but their voices are more diverse than ever." In a world where food media was once confined to "sweet little stories about recipes and restaurants," Ruth appreciates the shift towards tackling more substantial issues.

Ruth advises women looking to break into food journalism, stating, "Read the best writers you can find and figure out why they're good. Don’t let anyone tell you what to write." She emphasizes that it’s the stories that challenge us, particularly those that frighten us, that are most worth pursuing. "It’s the stories that frighten you that are most worth doing," she shares.

Toni Tipton-Martin, an advocate for amplifying diverse voices in food media, feels that being a part of the symposium is a "full-circle moment." She admires

"Food is never just about sustenance–it’s about memory, culture and identity."

- TONI TIPTON-MARTIN

"It’s the stories that frighten you that are most worth doing."

- RUTH REICHL

M.F.K. Fisher for "elevating the food writing craft with her poetic approach" and sees this event as an opportunity to further the conversation by including more diverse perspectives. "To be included in a gathering that carries her legacy forward—while also expanding the conversation to include diverse voices in food media–is so meaningful," Toni says.

Toni Tipton-Martin’s work, particularly focused on African American culinary history, draws heavily on the personal storytelling M.F.K. was known for. "Food is never just about sustenance–it’s about memory, culture and identity," she notes. Just as M.F.K. Fisher captured the human experience behind every meal, Toni aims to highlight the overlooked stories of those who have shaped America’s culinary culture but have been historically overlooked.

While Toni acknowledges the progress made in food media, she points out that much work still needs to be done. "We’ve made incredible strides in making food media more inclusive. But there’s still work to be done. Many stories remain underfunded, undervalued, or confined to niche audiences," she says.

Both Ruth and Toni stress the importance of mentorship in shaping the next generation of food writers. Toni speaks passionately about the need for mentorship, saying, "Mentorship is essential. This symposium is a chance to share knowledge and build lasting connections, providing support and a sense of belonging in the industry." Ruth also sees mentorship as crucial for growth in the field. "I was lucky to have mentors who encouraged me to pursue my passion, and I try to do the same for others," she says.

As the inaugural M.F.K. Fisher Symposium continues to celebrate Fisher’s legacy, Ruth Reichl and Toni Tipton-Martin remind us that food journalism is about more than recipes. It's about the power of storytelling.

The M.F.K. Fisher Symposium promises to be a memorable and empowering event. It will honor the legacy of an iconic writer and inspire the next generation of women in food and storytelling. For more information, visit ldei.org and follow @lesdamesintl on Instagram and @LDEIdamesdescoffier on Facebook.

Above: Toni Tipton-Martin

Right: Ruth Reichl

Mastering Tablescapes

BY MARY HOLLIS HUDDLESTON PHOTOGRAPHY

BY

LELE FAIN PHOTOGRAPHY

green. For an additional flourish, we added a Lemon Tree Die-Cut Gift Tag from WH Hostess to each Perrier bottled and tied them up with a green and white stripped straw.

aige Minear and I teamed up to create and style a table for a Master's themed party that would easily transition to an Easter tablescape (since the two events are not too far apart).

The Masters is basically considered a national holiday in our home, and the entire weekend is usually blocked off for un-interrupted golf watching. We drink Arnold Palmers, eat egg-salad sandwiches (that I purchase from a local shop of course), and it's the one time of year that I actually enjoy watching golf as well-ha!

When we started brainstorming ideas for this table, we knew we wanted something fresh and bright with a nod to the Masters' signature colors, but something that wasn't too expected (aka "theme-y"). And since originally this table was planned to work for Easter as well (with a few detail changes of

course), we kept the Masters'-specific items to a minimum. Once again Paige pulled out some of her private collection for the china that we used on the table (she has an amazing collection of vintage china). Her mixture of vintage salad plates with green Spode dining plates was a nod to the traditional, which I love since the Masters is such a great tradition in and of itself. We used my favorite silverware, Royal Pacific Silver Bamboo, which works for both formal and casual place settings.

Every place setting received its own bottle of Perrier Sparkling Water with Lemon along with a Juliska Vienne Wine Glass, and the most darling Lettuce Ware Canape Plates. Paige found these fabulous Green and White Bamboo Napkins from the K. Sweigart Collection, which we layered with Masters Ribbon that could be used in so many creative ways. Kate Fabling Calligraphy provided us place cards in the perfect shade of Masters

As for the incredible centerpiece topiary with lemons, that's 100% thanks to Paige. She MADE it y'all, and you will have to visit her blog found here, to learn more about that. We placed smaller arrangements around the main centerpiece, that were a mixture of seasonal yellow flowers found at Trader Joe's that we casually arranged in mint julep cups. If you live in the South and don't own a set of mint julep cups which I use all the time for both beverages and flower arrangements, then it's time you purchased some. They are a staple in my "party closet," and you don't have to spend a fortune on real silver ones. There are great affordable stainless-steel options, as well.

If you ask me, the cookies are the star of this table. Once again "my girl" Summer from Summer's Sweet Shop made fabulous Masters' themed cookies that make the perfect dessert or gift for guests. For our "dress to the decor" piece of this party, Paige and I each chose green and white of course!

I hope all of these ideas and images bring some sunshine into your life!

Introducing Onward Real Estate

Shawnna Simpson Lisa Culp Taylor

Leanne Vanderkamp

Teresa Zilinsky Dick & Judy Williams

Mary Jane Cochran

Greg Fritz Matt Ligon

Greg McCollum

Susan Gregory

Brandi Cotnoir

Darci Caesar Group

Patrick Jackson

Cindy Denson

Reid Anderson Dr. Michelle Arnold Jesse Burns

Danny Anderson

Kelly Dougherty

Lisa Davis

#1 Team at Onward Real Estate

Leveraging real estate resources with a creative and tenacious spirit, the LCT Team of Onward Real Estate are experts in delivering a synergy of success for each client with long-time REALTOR® Lisa Culp Taylor as team leader. We are ready to help you buy or sell a home in the Franklin, Brentwood, Murfreesboro or Nashville areas - and we have the experience and knowledge to make the whole process easier for you.

BY KATIE SHANDS

TNOBLE’S RESTAURANT

In the 20 th century, Brentwood was considered “out in the country.” Franklin Road was a gravel road, and homesteads proliferated the landscape rather than subdivisions. In 1929, Dr. Albert H. Noble purchased five acres at the quiet corner of Old Hickory Boulevard and Franklin Road. On this property, he and business partner Marion Oden opened the area’s first drug store, which featured a soda fountain and candy counter.

In 1948, Noble’s son Glenn converted the pharmacy into Noble’s Restaurant. For a long time, it was the only eatery in Brentwood. Noble’s passed through several owners until it closed in 1989. In 2001, the building was torn down to make way for Walgreens. However, the plot of land is still known by many as “Noble’s Corner.”

here was a time when the dining options in Williamson County were limited, but the restaurants that did operate here served as hubs of the community. These were places where waitresses knew customers by name and their orders by heart. Locals gathered to catch up on the latest gossip over a warm meal. First dates unfolded under the watchful eyes of the employees who undoubtedly knew the teens’ parents.

The following restaurants represent only a small selection of eateries from Williamson County’s past, but they offer a taste of the local dining scene over the decades.

THE RED GRILL

If you lived in Franklin in the 1940s and had an occasion to celebrate, The Red Grill was the place to go. Oscar Godwin opened the restaurant in 1944 on the northeast corner of the Square where Fifth Third Bank is now located. Each day, the cook came outside and rang a bell to draw in customers. It wasn’t long before The Red Grill became a bustling spot, serving breakfast, lunch, and supper. In the evenings, the restaurant offered an upscale dining experience with tables draped in white clothes, fine silverware, and flickering candles. The menu ranged from filet mignon to fried chicken. The upstairs was available for men’s civic club meetings, ladies’ tea parties, and birthday parties.

During World War II, scarce items such as cigarettes

and silk stockings could be purchased at the restaurant. When the war ended on September 2, 1945, customers poured out of the building and danced in the street.

An unusual note in The Red Grill’s history came one morning in March 1949 when a padlock was discovered on the door. It turned out the owner, Oscar Godwin, had left town, abandoning not only the restaurant, but also a men’s clothing store and car dealership he owned in Franklin. He left behind his unpaid loans at Harpeth National Bank as well.

The Red Grill changed hands and was later renamed The J. & R. Grill Restaurant. It was put up for sale in 1960.

WEST POINT

Top Left: West Point Curb Service

Top Middle: The Red Grill is the building on the right hand corner with white awnings

Top Right: Inside West Point Soda Shop

Middle: 1950s Franklin police and firemen inside The Red Grill

Position: Girl standing in front of West Point Soda Shop

Nowadays, curb service is commonplace, but once upon a time, it was quite the novelty. In Franklin, the first restaurant to offer such a convenience was West Point. Thomas West opened the eatery on August 6, 1932 in the northwest quadrant of the Public Square. Today, Franklin Fine Jewelry occupies the building.

West Point was billed as “the meeting place of Franklin,” and it certainly lived up to the slogan. It became a popular spot for both the young and old. The menu included a variety of items, including sandwiches, burgers, seafood, and desserts. Curbside orders were packed in brown bags, and three porters–Willie, Cat, and Smut–delivered the food to waiting customers outside.

When Thomas West left to serve in World War II, Clem McGlockin, Jr. ran the restaurant until West’s return. Later owners included James H. Chapman, W.J. Greer, and Norman Smith.

THE GLOBE

The corner of Columbia Pike and Downs Boulevard has always been a busy place. Nowadays, it’s home to Harpeth True Value, brimming with customers shopping for hardware and lawn care supplies. But in the not-too-distant past, this plot of land was home to another bustling business, one that long-time Franklinites remember with great fondness.

In 1940, The Globe restaurant opened on this corner. The owner, Cecil Crowson, created a menu of steaks, sandwiches, salads, and milkshakes. In its early years, The Globe was a family-friendly place, but it later became a beer joint, and the menu shifted to lighter fare. Even so, Crowson kept a back room open for family dining. At that time, pizza hadn’t yet become a popular food in America, and many folks recall eating their first slice at The Globe.

In 1985, a scene from At Close Range was filmed in the restaurant. Sean Penn and Christopher Walken starred in the movie. Despite its brush with Hollywood, The Globe closed its doors two years later. The stone building was demolished to make way for Harpeth Materials, which later became Harpeth True Value.

WHERE MEALS BECAME MEMORIES

These restaurants weren’t just places to eat. They were gathering places, landmarks, and reminders of a time when eating out was about more than just the food. Though the grills have gone cold and the neon signs dimmed, the memories of these restaurants endure through grainy photographs, recipes now used in family kitchens, and the stories served up for generations to come.

2129 SUMMER HILL CIRCLE

STITES & HARBISON

Groundhog Day Party

PHOTOGRAPHY

WHO: Stites & Harbison WHAT: Groundhog Day Party WHERE: Stites & Harbison’s Franklin Office WHY: Stites & Harbison held its twenty-second Groundhog Day Party with food, drinks and networking.

Tom Powell, Marc Mattson & Byron Sturgis

Alma McLemore & Sherry Anderson

Mackenzie Miller & Ren Towell

Calvin & Marilyn LeHew

Allena Bell & Jaclyn Ledbetter

Valerie & Joe Swanson

Helen Olivares & Stuart Tutler

Andrew Kintz & Gretchen Hart

$2,079,900

$4,499,900

$2,499,900

8330

$1,999,000

$2,469,900

HOP ON FRANKLIN TRANSIT

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Franklin Transit is running Saturday shuttles back and forth to the Franklin Farmers Market at The Factory, 230 Franklin Rd., from Liberty Elem. School at 800 Liberty Pike, from 8 am to 1 pm. The ride is only $1 cash for each way ($2 roundtrip). Children under 5 ride for $.50.

AFRICAN AMERICAN HERITAGE SOCIETY OF WILLIAMSON COUNTY

Black Tie Affair

PHOTOGRAPHY BY KATIE

MURPHY

WHO: African American Heritage Society of Williamson County | aahswc.org WHAT: Black Tie Affair WHERE: Embassy Suites Cool Springs WHY: African American Heritage Society of Williamson County (AAHS) annual fundraiser took place in February at the Embassy Suites Cool Springs. This exclusive event is a celebration of community, culture and commitment. All proceeds support the AAHS, the McLemore House Museum and their newest preservation endeavor, the Merrill-Williams House.

Shayna & Jamie Haynes

Cheryl & Larry Harrison

Kristen Wardlow & Cody Waddey

Sara Dorse & Yvette Ridley

Camryn & Rayna Easley

Emory Morgan & Lindsay Burke

Marcus & Aliah Jones

Cheryl & Larry Harrison

Anthony Pickett & Larry Harrison

Melody & Morris Bowers

Darci & Greg Caesar

L a issezles bonstemps reluor

LETTHEGOODTIMESROLL"ATELIZA

JANE IN NEW ORLEANS

Just steps from the lively French Quarter, The Eliza Jane stands as a tribute to history and hospitality in the heart of New Orleans. Opened in 2018, this boutique hotel occupies a collection of historic warehouses, once belonging to The Daily Picayune newsletter, Peychaud Bitters Factory, Gulf Baking Soda Company, Peter Cartridge Shop and more. Inspired by the beauty of each warehouse, the design team intended to reference each of its original occupants. But it was one standout tenant, The Daily Picayune’s owner Eliza Jane Nicholson, who has evolved into the namesake of the hotel.

Eliza Jane Nicholson was a trailblazing publisher of The Daily Picayune and the first woman in the United States to lead a major newspaper. A true pioneer for women in journalism, she championed equal pay and mentorship long before they became standard practices. Today, her influence lingers in the hotel’s design, from literary nods in the décor to the deep blue hues reminiscent of ink on a freshly printed page.

The Eliza Jane offers 196 guest rooms, each blending modern charm with historic character. The tufted, ink-colored leather headboards complement the eclectic furnishings, while many of the fifty suites retain original brick walls and ceiling beams, adding a sense of authenticity and warmth. The hotel also boasts a fitness center and nearly 2,000 square feet of event space, making it an ideal choice for corporate jet-setters and leisure guests alike.

The Press Room bar pays tribute to The Daily Picayune newspaper in its name and design details. This library meets lounge is the perfect spot to

relax, whether you're enjoying happy hour drinks and small bites with locals or catching up on work in a stylish setting. From antique typewriters and books to original brick arches, a marble fireplace and custom brass lighting, this bar is unlike any other.

Of course, no visit is complete without a meal at Couvant, a true highlight of The Eliza Jane experience. The Couvant is located in the original Peychaud Cocktail Bitters Factory, which is shown in the design, where vintage typewriters, fully stocked bookshelves, and original architectural elements create a warm and sophisticated atmosphere. Inspired by the French word couvant, meaning “gathering,” Couvant invites guests to indulge in exquisite French-inspired cuisine with a New Orleans twist. Originally opened in the summer of 2018, the restaurant was

forced into a sudden pause due to COVID-19 Pandemic. In March 2022, Couvant was reborn under the direction of celebrated Chef Ryan Pearson.

A New Orleans native with an impressive culinary resume, Ryan previously served as Sous Chef at the Michelin-starred Daniel in New York City and worked as a Chef Consultant in France, helping to launch a New Orleans brasserie in Paris. His experience in blending French technique with local flavors has revitalized Couvant, bringing an exciting new energy to the restaurant’s menu.

Guests can start their meal with some of the freshest oysters, a staple of Gulf Coast dining, available. Diners can enjoy signature entrées like the Confit de Canard, a perfectly pan-roasted duck leg served with Beluga lentils, triple cream blue cheese and candied orange. Brunch lovers can indulge in dishes like Grilled Gulf Shrimp with Sautéed Onions and Peppers, Chorizo Sauce and Stone Ground Grits, while those with a sweet tooth will love the Pain Perdu, which includes New Orleans French Bread topped with powdered sugar and seasonal berries.

The Eliza Jane Hotel offers guests the unique New Orleans experience. Whether you’re planning a weekend getaway, a business trip, or a culinary adventure, this boutique hotel provides a perfect blend of old-world charm and modern luxury. Book your stay, pull up a seat at The Press Room, and experience the taste of Couvant by visiting theelizajane.com.

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SMALL BUSINESS

Workshops

WHY EFFECTIVE SALES CONVERSATIONS ARE CRUCIAL FOR SMALL BUSINESS SUCCESS

WITH WILLIAMSON, INC.

In the world of small business, every customer conversation counts. Whether you are pitching a product, offering a solution, or working to better understand your customer’s needs, the way you communicate can be the difference between closing a sale and losing a potential client. For many small business owners and their teams, refining sales conversations is not just about increasing revenue—it is about building lasting relationships, gaining customer loyalty, and ensuring long-term success.

Sales conversations are more than just a pitch. They provide an opportunity to understand your customer’s pain points, position your solution in a way that resonates, overcome objections, build trust, and move conversations toward a successful outcome. Research shows that while many professionals are experts in their product or service, they often struggle to navigate the nuances of customer conversations. The challenge lies not just in what you say but in how you engage, listen, and respond.

To help small business owners and their teams develop these essential skills, Williamson, Inc. is hosting the Sales Conversations That Convert workshop series. While the first session has already taken place, there is still time to gain

valuable insights from the remaining two sessions.

The next session, Overcoming Obstacles & Securing Commitment, will be held on March 20. This workshop is designed to help participants address common customer objections, navigate indifference or skepticism, and move conversations toward a commitment. Attendees will learn practical strategies to enhance communication, strengthen client relationships, and improve overall sales effectiveness.

The final session, Peer-to-Peer Roundtable & Skills Application, is scheduled for April 23 rd. This interactive session provides an opportunity for participants to discuss their experiences, share successes, and identify areas for improvement. Attendees will complete a hands-on exercise that applies the skills learned throughout the series to real-world business scenarios. The peer-to-peer roundtable format encourages collaboration and offers valuable organic mentorship.

Participants in the Sales Conversations That Convert series will gain practical tools to close deals more effectively, build confidence in managing customer objections, and develop stronger relationships with clients. Each session includes lunch, and prior attendance is not required. Whether you are looking to refine your sales approach or improve customer engagement, this workshop series provides actionable solutions to the challenges faced by many small businesses.

Register at williamsonchamber.com. Don’t miss this opportunity to enhance your sales conversations and position your business for long-term success.

HOSPITALITY HEART and

A SPOTLIGHT ON AL THOMAS OWNER OF SPERRY’S

BY JOHNNY BIRDSONG YOUR SOUTHERN GENTLEMAN

Hello everyone. I always enjoy meeting, talking with, and learning more about our "A Southern Gentleman is" guest. For this Pours & Palates issue, I had the honor of speaking with Mr. Al Thomas, owner of Sperry's restaurant. I had the pleasure of meeting Al over thirty years ago at the Belle Meade location, where my long-time loyalty and love for Sperry's began. When I first met my wife, we quickly learned that we shared several "favorite" things in life: A favorite vacation getaway location, favorite movies, music, and a favorite restaurant—Sperry's. As our lives together have unfolded over the years, we have spent numerous Christmas Eves, birthdays, special occasions, celebrations, time with family and friends and the ever so rare "date nights" at Sperry's. It has also become a favorite of our children. From the first time I met him, I have had a lot of admiration and respect for Al Thomas. He is a true Southern Gentleman.

At the end of the day, I wish I could do more, and I hope I've made an impact with what I did do.

What does being a Southern Gentleman mean to you, both personally and professionally?

I'm old school when it comes to this question. It means opening doors for ladies, slowing down to let a car merge in traffic, wearing the proper attire when dining out, and, among other things, respecting my Creator, followed by my wife and my family. I don't necessarily feel that we have the corner on these attributes here in the South; however, it's a stereotype that has been placed on us Southerners. I believe these qualities can exist in anyone, anywhere, but if that's the stereotype placed on me, I'll take it.

Do you feel that the values of a Southern Gentleman are fading in today’s society, or are they still alive and well?

Speaking from inside my Nashville "bubble," one might feel those values are fading. As the new "it" city, there are a lot of outsiders moving into Middle Tennessee. I feel that many, if not most, of those transplants move here because of the Southern Gentleman "mystique." Deep down, I believe the newcomers are here because of Nashville's more gentile society and tend to uphold Southern values.

What Southern traditions do you hold dear and try to incorporate into your every day life and events?

Hospitality is the first word that comes to mind, as it should after fifty years in the service industry. Family gatherings are the best. Of course, all of the usual holidays are important, but it seems like we Southerners are always looking for a reason to get together and celebrate. The more food, the better—and we never seem to forget the adult beverages.

Were there any specific influences or role models who shaped your view of what it means to be a Southern Gentleman?

It takes a village to raise a child, so, in essence, there was no one specific influence during my upbringing. I was raised here in Nashville but married a girl from Columbia. It seemed that everyone was well-versed in the social graces of the Southern way. My family specifically was always in the hospitality business—my parents were excellent, what we call today "foodies,"

my late brother was a chef, and my sister is the Nashville equivalent of Martha Stewart. It seemed that everybody around me had a "black belt" in hospitality. I couldn’t help but absorb it.

In your opinion, what role does hospitality play in the identity of a Southern Gentleman, especially in a restaurant or service-oriented business like Sperry’s?

I have recently placed signs in both Sperry's regarding the importance of hospitality in our operations. I was motivated to create the signs because I felt like we were getting in too much of a hurry. The message of the sign is to basically slow down, make eye contact with our guests, say something nice, and show your appreciation for their patronage. Since the restaurants are in the South, I guess you can say it's the Southern way—but in truth, it's universal to the restaurant industry.

Do you feel that attire makes a difference for a Gentleman and their everyday, as well as special occasions like dining out?

Attire sets the stage—period! I remember when I was a kid, I was going to the Beverly Hills Hotel, and I called my dad to ask what I should wear. He firmly stated, "Wear a tie and a jacket. You can never overdress, but you can underdress— and that can't be taken back." If it's a special occasion, dress like it's a special occasion. And if it's not, dress better than everybody else.

What makes a great dining experience?

From our standpoint, we cross all our "T's" and we dot all of our "I's," meaning we properly execute. I learned at an early age from a master of the restaurant business, George Biel of Houston's Restaurant fame—if you

take away all of the negatives, all that is left are positives. To me, that means it starts in the parking lot and continues through the entire dining experience. Clean spaces, proper lighting, warm ambiance, on-time service, hot food hot, cold food cold—the list goes on. After fifty years in the business, I could write a book on it, and maybe I should. I tell people that if you cut me, I bleed au jus.

What is the one thing you do not go a day without?

Maybe not the answer you expected, but it's the first thing that comes to mind—I thank God every day for my beautiful wife, Trish. She has stuck with me through all of the craziness of this business without hesitation. I think, in general, people know that the restaurant business is a tough business—but in our case, as an example, we moved seventeen times in our first ten years of marriage. Trish is the glue that has held our family together.

What advice would you give a young you or today's younger generation to help them reach their potential and be the best they can be in life and business?

Of course, advice like that is related to the giver of the advice, and in my case, since I've been in this business since I was thirteen, it's jaded, to say the least. At an early age, somehow, I was gifted with what I call being conscientious— meaning, from my definition, that the job had to be done right and on time. I feel that trait, wherever it came from, made me successful in the hospitality business and would have made me successful at any business I chose.

However, in this age, I would be remiss if I didn’t comment on the drawbacks of cell phones and social media. These devices take too much away from life—which, by the way, we only have one to live. My advice is to put the phone down,

get to work, truly socialize with friends and family, and become a part of this world—not a victim of social media.

What are your hobbies, activities and favorite pastimes?

I love to cook and experiment with food. I graduated in Hotel Restaurant Management, and one of my favorite classes was Food Science. There's a lot going on in the background when it comes to food preparation. I enjoy the science of it. What all that really means is that my favorite pastime is eating.

I'm not a chef, but I'm a foodie with a college degree to back it up. When I'm not eating, I'm boating and/or fishing, and when I'm not boating or fishing, I'm either eating or getting ready to eat. It's a vicious cycle, but somebody's got to do it.

Tell us about your philanthropic endeavors and why you feel it is essential to give back.

Over the years, I have helped with great events like Soup Sunday and The Concert for Cumberland Heights, plus a myriad of other events. I've gotten older now, and I try to spend my time with my wife—maybe as a sort of payback for all of the years we lost in this business.

My personal support goes to organizations like Wounded Warrior and St. Jude Children's Hospital. Alive Hospice is also on the list. In the background, between Sperry's and Sam's, we donate to a lot of charities and organizations— too many for me to keep up with, so I let my marketing manager handle that.

At the end of the day, I wish I could do more, and I hope I've made an impact with what I did do.

Just a TOUCH of

IMMODESTY

TRADITIONS OF THE MASTERS

BY BRITTON HEADDEN PHOTOS COURTESY OF AUGUSTA NATIONAL

The second week of April brings the first golf major of the year, the Masters Tournament. Steeped in tradition and overwhelming in cachet, the Masters is one of the most important sporting events of the year.

Nearly every aspect of Masters week has historical significance. Fruitland Nurseries was purchased as the location for Augusta National Golf Club. In honor of this history, every hole is named after a plant. Crystal awards are given for breaking certain records whether that player wins the tournament or not. Other traditions include a par three contest, a skipping contest

and a champion’s dinner. The winner of the Masters earns a sterling silver trophy, prize money, a gold medal, a lifetime invitation to the Masters, invitations to the other major championships, a spot in the champion’s locker room and the legendary green jacket.

"I must admit the name was born of a touch of immodesty."

- BOBBY

JONES ON NAMING THE MASTERS TOURNAMENT

Bobby Jones and construction engineer Wendell B. Miller discuss hole routing for Augusta National during an on-site visit.

The green jacket was initially reserved only for members of Augusta National. In 1949, Sam Snead won the Masters Tournament and was awarded the green jacket and an honorary membership; all prior and subsequent winners

received a green jacket. The color of the jacket is Masters Green or Pantone 342. Each Masters winner gets one green jacket regardless of subsequent wins (though some have received subsequent jackets with size changes). The club does not have jackets made before the winner is decided. Instead, the green jacket placed upon the champion comes from a member of a similar size, and the winner’s own jacket is custom-tailored afterward. The green jacket must be returned after one year to be stored at the clubhouse. The members may don the jacket only when returning to Augusta National or when representing the club in an official capacity.

The iconic green jacket is just one of many facets that make the Masters a tradition unlike any other. Despite its seemingly immodest name, the Masters Tournament is truly unparalleled. Golf fans and Augusta National patrons can enjoy the 2025 Masters Tournament, taking place from April 10th through the 13th

Prom Night

2025 PROM TRENDS

BY ANNA ROBERTSON HAM

PHOTOGRAPHY: TAUSHA DICKINSON

PHOTOGRAPHY ASSISTANT: ANTHONY ROMANO

rom season is just around the corner, and this year’s styles are all about bold choices and unforgettable moments. From bold, eye-catching colors to daring styles that break the mold, this year’s prom looks express individuality and embrace trends that shine. Whether you're dreaming of a classic ball gown or something more modern and edgy, the runway to prom is filled with endless possibilities. Get ready to discover the hottest trends, timeless styles

and everything in between that will make you feel like royalty on your big night!

Photographed at the beautiful and charming Fork of the South in The Factory at Franklin, these Williamson County high school students will be ready to shine and strut at prom in these stylish gowns and tuxes. Find your perfect prom look at Glitz Nashville and JM Street Menswear & Tuxedo, and get your prom corsages, bouquets and boutonnieres at Always In Bloom, Inc.

Pink Reign

Josie Brown, of Centennial High School, looks beautiful and elegant in the fitted 3D flower Sherri Hill gown. This whimsical gown features a bow and balloon sleeves.

Spencer Collins, of Centennial High School, showcases some color in the Rose Gold Night Vine one button shawl lapel coat in slim fit by Ted Stanford.

Erin Powers, of Franklin High School, embraces elegance and sophistication with the stunning Jovani dress. Featuring a dazzling pleated skirt, intricate beaded bodice, creating a captivating sparkle that is sure to turn heads at prom.

Raphael Stachurski, of Independence High School, looks sharp in the Black Night Vine one button shawl lapel coat in slim fit by Ted Stanford, paired with a black shirt and silver bowtie.

Spencer showcases a classic in the Black Hunter one button peak lapel coat in slim fit by Couture 1910, paired with ultra slim fit pants with stretch by Couture 1910 and a pink bowtie.

Raven & Rouge

Azure Allure

Raphael looks handsome in the Blue Wedgewood Aeries Paisley coat in ultra slim by Mark of Distinction.

Josie shines bright in the novelty metallic jersey, mermaid Collette by Daphne gown. Featuring a boned bodice, lace-up back and slit, this dramatic gown will captivate.

A special thank you to our amazing partners: Glitz Nashville, JM Street Menswear & Tuxedo, Always in Bloom and Fork of the South. We highly recommend them for the upcoming prom season!

LIFESTYLE | The Lady Entertains

SEAT

DINING ETIQUETTE THROUGH THE AGES

TABLE a at the D

BY SUZETTE WIMPY | DIRECTOR OF NASHVILLE & WILLIAMSON COUNTY CHAPTERS NATIONAL LEAGUE OF JUNIOR COTILLIONS

ining etiquette has always been a reflection of social customs, shaping how we gather, connect, and share meals. While Victorian-era dining was steeped in rigid formalities, modern manners have adapted to suit today’s fast-paced lifestyles—without losing sight of timeless traditions.

The Victorian Era

A TIME OF GRAND FORMALITY

Picture an opulent dining room with flickering candlelight, gloved servers and guests dressed to impress. In the nineteenth century, meals were elaborate social events governed by unspoken rules:

The Mid-20th Century

RELAXATION WITHOUT SACRIFICING MANNERS

By the 1950s, dining etiquette had become more approachable. Families still valued mealtime together, but expectations loosened:

MULTIPLE COURSES & PRECISE UTENSILS: Wealthy households served up to twelve courses, each requiring specific forks, knives, and spoons.

ELEGANT DRESS CODES: Men wore dinner jackets, and women donned floor-length gowns and gloves. Strict Table Manners–Sitting up straight, chewing with one’s mouth closed, and keeping elbows off the table were non-negotiable.

FORMAL INVITATIONS & GRATITUDE: Guests often would send a formal acceptance note and a handwritten thank-you card afterward. While these customs emphasized refinement, dining was an exclusive, high-pressure affair.

SIMPLIFIED TABLE SETTINGS: Everyday dining moved away from elaborate place settings, except for special occasions.

CASUAL DRESS CODES: While formal events remained, daily meals shifted toward comfortable attire.

RESTAURANTS & FAST-FOOD RISE: Eating out became commonplace, requiring a blend of homegrown etiquette and restaurant norms.

MORE CONVERSATION, FEWER RULES: Mealtime discussions became more open, shedding restrictions on ‘proper’ topics.

Modern Day Dining

A BALANCE OF TRADITION & CONVENIENCE

Today, dining etiquette blends old-fashioned courtesy with contemporary flexibility. While we may not follow every Victorian-era rule, key principles endure:

What Has Stood the Test of Time?

BASIC TABLE MANNERS: Chewing with a closed mouth, using utensils correctly, and being considerate remain essential.

RESPECT FOR THE HOST: Bringing a small gift, such as a bottle of wine or flowers, is still a thoughtful gesture.

NAPKIN ETIQUETTE: Placing the napkin on one’s lap and using it to dab, not wipe, is a subtle but important habit.

WAITING FOR OTHERS TO BE SERVED: It’s still polite to wait until everyone at the table has food before digging in.

The Future of Dining Etiquette

As dining customs evolve, new challenges emerge—especially with technology. One major modern faux pas? Phone usage at the table. I always teach my students that phones have no place at dinner unless an adult is on call. Nothing is more disruptive than FaceTiming or speaking on speakerphone while others try to enjoy their

What Has Faded?

STRICT DRESS CODES

Aside from fine dining, jeans and casual wear are widely accepted.

FORMAL MULTI-COURSE MEALS

Outside of gourmet experiences, everyday meals are more streamlined.

RIGID SEATING ARRANGEMENTS

While place cards still exist at upscale events, most gatherings take a more relaxed approach.

meal. Ultimately, great etiquette isn’t about strict rules—it’s about making others feel comfortable and respected. Whether you’re at a formal dinner party at Cork & Cow in Franklin, enjoying brunch at Mere Bulles in Brentwood, or sipping coffee at the Good Cup, the key is to adapt while maintaining kindness and consideration.

We’d love to hear your take on dining etiquette! Do you hold on to certain traditions, or have you embraced a more relaxed approach? Share your thoughts and experiences with us, and let’s keep the conversation going. For more on instilling timeless manners in the next generation, visit nljc.com/chapter/williamsonco to learn about the Junior Cotillion in Williamson County.

NOURISHING THE MINDS OF OUR STUDENTS

Join the Effort

DONATE ONLINE

Visit the district’s website and click the "DONATE NOW" link to contribute online.

DONATE BY CHECK

BY CHRISTIAN HEADDEN

n a community where wealth often takes center stage, it can be easy to forget about those facing hardship. Some children in our area don’t have a reliable meal during the school day. The Franklin Special District (FSD) is addressing this issue through its Take A Bite program.

Launched in the spring of 2020, the Take A Bite program has become a critical support system for families who might otherwise fall through the cracks. The initiative ensures no student goes hungry due to a negative cafeteria account balance. Funds raised through the program cover these debts, ensuring every child receives a hot breakfast and lunch. As Robbin Cross, FSD’s Food & Culinary Services Supervisor, explains, "In Franklin Special District, our School Board and Director of Schools believe that paying for breakfast and lunch is an adult issue and not a student issue."

Over the past five years, the program has helped students avoid the distraction of meal debt, allowing them to focus on what matters most: learning.

eating. The student qualified for reduced meal costs (.30 cents for breakfast and .40 for lunch). When asked why the student was not eating, the child replied, 'Mom told me not to eat; she can't afford the .30.' Of course, the Principal told the child not to worry about it and that the adults would take care of this. This type of story plays out all over our district every day." She further explains, "While our Food and Culinary staff, District Social Workers and School Principals work as a team to make sure any student eligible for free and reduced meals turn in an application, we have many students who cannot afford the cost of school meals and are not qualified because their family income may be as little as $100.00 over the limit. The federal guidelines we follow require a family of four to make less than $40,560.00 to qualify for free meals."

Research shows, time and time again, that when children are hungry, their ability to focus in class declines. When students have access to healthy food, their cognitive function improves, test scores rise, attendance increases, and classroom behavior becomes more positive. This initiative isn’t just about food—it’s about giving every child a fair chance to succeed academically and socially.

Mail a check made out to "FSD Food and Culinary Services" with "Lunch Debt Donation" in the memo field to: FSD Food and Culinary Services, 507 New Highway 96 West Franklin, TN 37064.

TRANSFER FUNDS

If your child has a positive account balance, you can transfer funds to help another student with a negative balance. Email Food and Culinary Services Operations Coordinator Marne Price at pricemar@fssd. org with your child's name and the amount you'd like to transfer.

EVEN A SMALL DONATION CAN GO A LONG WAY

$50

13 LUNCHES OR 18 BREAKFASTS

$100

26 LUNCHES OR 36 BREAKFASTS

$500

133 LUNCHES OR 181 BREAKFASTS

The Take A Bite program underscores that not everyone is immune to hardship, even in our prosperous community. Struggles remain beneath the surface, and this initiative shines a light on those needs. By coming together, we can help ensure that every child has the fuel they need to thrive. paying for breakfast and lunch is an adult issue and not a student issue. "

Hidden in the details of this initiative is a story that hits home. Robbin shared with me, "We had a student at the beginning of the year whom the Principal knew was hungry and was not

Living in one of the wealthiest counties in the state can sometimes make it hard to see the struggles faced by those in need. It’s like the safety briefing on an airplane—taking care of ourselves first allows us to better help others. When we support our own community, we create a strong foundation that benefits everyone.

Cottage Series Coming Late 2025

Retreat Series $600s - $700s

Celebration Homes & Paran Homes

Sanctuary Series $700s - $800s Brightland Homes & Celebration Homes

Estate Series $700s - $1+Millon Davidson Homes, DeFatta Custom Homes, Four Corners of TN, Jackson Brothers Construction, Jackson Construction & Willow Branch Homes

- Tour 2 furnished models

- Resort-Style Amenities including adult and kiddie pools, clubhouse, playground, dog park, 1/2 court basketball

- Excellent schools including Blackman Middle & Blackman High

- Fabulous Location Near I-840, I-24, Shopping, Medical & Dining

CAMPS

road on the SUM M E R

In the summers, BGA is home to a robust camp program for children ages five and up. With half- and full-day options available, our on-campus programming includes more than 40 camps, ranging from art and cheerleading to chess, soccer, and Cannonball, our all-around camp experience.

KEEPING KIDS ENTERTAINED WHILE TRAVELING LIFESTYLE | YOUR Kids

We all know that trip… the one that may be one hour or ten, but it seems like an eternity with a car full of restless, anxious, and excited children. Spring Break time is here! And many of you are planning to travel somewhere warm, exciting, warm or educational. Whatever your destination, there likely will be some car or even plane time, where keeping calm, peace and boredom to a minimum is a must to ensure the “break” starts out on the right foot.

Of course, there are iPads and other devices which can work wonders. But for a moment, let’s pretend it is the good ole days when we had to really work to entertain ourselves in the car. And before you knew it, the whole family was involved, and a boring car ride became a fun, memory-filled, integral part of the vacation experience.

To keep kids entertained in the car, you can try classic games like "I Spy," sing-alongs, storytelling, playing "license plate bingo," or even engaging in a backseat story where everyone adds a sentence to the narrative one at a time. Let’s take a look at some of these fun options in case you are not familiar or have forgotten!

i sp�

Take turns spotting specific objects like cars of a certain color or animals in the landscape.

license plate bingo

Create a bingo card with different license plate combinations and mark them off as you see them.

backseat storyteller

Each person takes turns adding a sentence to a story, building on the previous person's contribution.

make-believe scenarios

Create stories based on what you see outside the window, like imagining the lives of people in passing cars.

audiobooks

Listen to age-appropriate audiobooks together.

singing along

Play a fun playlist with songs everyone can sing to.

While the in-car family games can be fun–make sure you also have all the backups: Travelfriendly, small, portable toys like magnetic tiles, Play-Doh, or small puzzles; coloring books and crayons; sticker books can be a fun way to keep kids occupied too. Purchase a portable lap travel tray to accommodate all these activities.

Lastly, don’t rule out electronics completely. You can load up on education apps and games and download your favorite movies. Don’t forget: Ensure kids are properly secured in their car seats and avoid letting them get too distracted while playing games.

Plan ahead! Prepare a "car ride bag" with snacks, activities, and entertainment options before leaving, and you can make those hours fly by! Safe travels, and enjoy the break!

CHEEKWOOD

IN BLOOM | MARCH 8 - APRIL 13

• 250,000 tulip, da odil, and hyacinth blooms

• Take a photo with Robert Indiana’s LOVE sculpture

• Music in the Beer Garden on weekends

• Fun activities, storytimes, & Turtle Talks at TOTS!

Funded in part by Presented by

Funded

RITA WILSON PERFORMS WITH THE NASHVILLE SYMPHONY

CENTER STAGE

BY ANNA ROBERTSON HAM | PHOTOGRAPHY BY HARPER SMITH

n March 8th, Rita Wilson will take the Schermerhorn Symphony Center stage for her first ever concert with a full orchestra, conducted by Lucas Waldin. Rita’s extensive talents range from acting, producing, singing and songwriting. Her passion to connect with her audience, along with her special guests and collaborators, will bring this unique event to life. Sharing the stage with her is multiple GRAMMY® nominee and inductee in the Rock and Roll Hall of Fame and Songwriters Hall of Fame, Jackson Browne, and Colombian singer, songwriter and Latin GRAMMY® Award-winner and GRAMMY® nominee, Sebastián Yatra.

Rita will perform her most beloved original hits by six-time GRAMMY® nominee Rob Mounsey, as well as covers of some of her favorite songs featured on her most recent album, Now & Forever: Duets, which will include “Let It Be Me” with Jackson Browne and from her debut album, AM/FM. Her concert is a journey through timeless popular music and storytelling. With her artistic vision and profound love for music, Rita brings to life the stories behind each song, creating an unforgettable atmosphere. Her starstudded album, Rita Wilson Now & Forever: Duets, features icons including Willie Nelson, Smokey Robinson, Jackson Browne, Tim McGraw, Elvis Costello, Keith Urban, Leslie Odom Jr, Josh Groban, Vince Gill and Jimmie Allen.

Rita has also performed multiple times at CMA Fest, the Grand Ole Opry and Bluebird Cafe. Her genuine personality and love for what she does was evident in my conversation with her, where I learned more about the upcoming Nashville Symphony show as well as the path she has traveled—bringing her to where she is today. Read her interview here and learn more about her incredible and vast career at ritawilson.com.

How does it feel to be stepping onto that stage with a full orchestra at the Schermerhorn Symphony Center?

I have no idea! I feel very excited and thrilled. I recently went to see a friend's symphony show and it was so exhilarating and exciting. There's something so beautiful about hearing music with orchestration. I have Jackson Browne coming in and Sebastián Yatra. Sebastián is coming to sing “Til You’re Home” with me, from the film A Man Called Otto. I'm very excited to be able to share the stage with both of them.

What do you hope your audience will take away from this performance with the Nashville Symphony?

Well, the Nashville Symphony doesn’t need somebody like me to make them any better than they already are. They're so fantastic! I used a number of the string sections on my duets album. We recorded the strings in Nashville and so many of the people were from the Nashville Symphony, so I'm very excited to say ‘hello’ to them again. Their approach is so unique with how they interpret modern music.

How do you balance your passions for both music and filmmaking, and how does one influence the other?

I think it all comes down to what you want share and what you want to communicate from your creative life—whether in an acting role or a film that I've written. So, if it's an acting role, producing a film or music...that's the medium. But the intention is always about hoping that someone will find something they can relate to that they can share, experience and feel…and find themselves in it.

How has Nashville influenced your music and how does it resonate with you as an artist?

I feel at home in Nashville. I have been coming here since 2015 to write so I have a lot of friends that live here and, for me, Nashville almost is like a second home. This is a community that reveres songwriters and reveres music. It is respected and it's a way of life for a lot of people here.

What’s the story behind “Look How Far We’ve Come” and what inspired you to release this song?

Well, I just love that song and was kind of a dream come true for me, because I wrote it with the esteemed and super accomplished writers Billy Steinberg and Josh Alexander. The song, to me, is about so many different things. It can be about a relationship and I think most people will perceive it like that, but I feel that song, in a way, is about my love of music and my love of songwriting.

What’s next for you? Are there any new projects or musical explorations on the horizon?

I have lots of stuff! There's an album that I have written that I'm going to be recording in the next couple of months and I’m very excited about that. There's a Netflix show, created by Lena Dunham that is set to premiere in 2025, called “Too Much” that I am a regular in. And I just finished doing an episode of “The Last Thing He Told Me” which stars Jennifer Garner. I have a project that I can’t talk too much about just yet…but I am very excited and can’t wait to share.

ARTS CULTURE

THE PLAY THAT GOES WRONG

MARCH 6 - 23

Turner Theatre studiotenn.com

Hysterical and surprising, The Play That Goes Wrong is a play-withina-play that follows the calamitous misadventures of the Cornley University Drama Society as they attempt to stage their production of a 1920’s whodunnit called The Murder at Haversham Manor. It doesn’t take long for things to go from bad to utterly disastrous with madcap mishaps— cue doors sticking, set decor coming apart, floors collapsing, an unconscious leading lady, and actors being manhandled off stage.

HADESTOWN

MARCH 7 - 9

Tennessee Performing Arts Center tpac.org

Welcome to HADESTOWN , where a song can change your fate. HADESTOWN intertwines two mythic tales that of young dreamers Orpheus and Eurydice, and that of King Hades and his wife Persephone as it invites you on a hell-raising journey to the underworld and back. Mitchell’s beguiling melodies and Chavkin’s poetic imagination pit industry against nature, doubt against faith, and fear against love.

JON FOREMAN - IN BLOOM TOUR

MARCH 16

The Franklin Theatre franklintheatre.com

Jon Foreman's musical journey began in a California garage filled with surfboards. These were the humble beginnings of multi-platinum selling, Grammy Award-winning alt-rock band SWITCHFOOT. As the stages and crowds grew larger, Foreman felt the need for personal connection more than ever. So after the lights, and smoke, and crowd-surfing died down, Jon began singing his acoustic songs in the parking lot behind the venue. It was these "aftershows" that inspired his first four solo EPs in 2007.

There

Silent Sky BY Lauren Gunderson

DOLLY PARTON'S THREADS: MY SONGS IN SYMPHONY

MARCH 20

Schermerhorn Symphony Center nashvillesymphony.org

Dolly Parton, celebrated icon and Rock and Roll Hall of Fame inductee brings the world premiere of Dolly Parton’s Threads: My Songs in Symphony to the Schermerhorn Symphony Center! Led by Principal Pops Conductor Enrico Lopez-Yañez and featuring the Nashville Symphony, this unique symphonic experience reimagines Dolly’s greatest hits— including “Jolene,” “Coat of Many Colors,” and “I Will Always Love You”—with new orchestrations and vivid multimedia storytelling.

O NE SINGING RIVER. FOUR CITIES. ENDLESS Discoveries .

Dine at the 360 Grille, rated as the number one restaurant for Marriott in North America!

Mark your calendars for our FREE Florence Historic Walking Tour series in April and May.

Revel in the stories and songs from Muscle Shoals Sound to FAME Recording Studios on Mavis’s Movin’ & Groovin’ Bus Tour.

Make your plans today!

FLORENCE SHEFFIELD TUSCUMBIA MUSCLE SHOALS

Crossword Puzzle

YOUR FOOD?

DOWN

1. Birthplace of Sushi.

2. Most consumed fruit in the world.

4. Pasta's name means "little tongues" in Italian.

5. Country known for its fondue.

8. Soft drink was originally called "Brad’s Drink."

10. Fast food chain that was originally called "Pete’s Super Submarines."

13. Korean dish made of fermented vegetables, primarily cabbage.

ACROSS

2. Main ingredient in a traditional pound cake.

3. National dish of Spain.

6. Country that is the largest producer of coffee.

7. First food eaten on the moon.

9. Italian dessert made of coffee-soaked ladyfingers and mascarpone cheese.

11. This candy bar was named after a horse.

12. Main ingredient in hummus.

14. Vegetable known for making people cry when cut.

Put your foodie knowledge to the test with this fun crossword! From famous dishes to sweet treats, see how many tasty trivia clues you can solve.

Birthplace of Sushi.

Pasta's name means "little tongues" in

Country that is the largest producer of Italian. coffee. 5. Country known for its fondue.

First food eaten on the moon. 8. Soft drink was originally called "Brad’s 9. Italian dessert made of coffee-soaked Drink". ladyfingers and mascarpone cheese.

10. fast food chain was originally called "Pete’s 11. Candy bar was named after a horse. Super Submarines". 12. Main ingredient in hummus.

13. Korean dish made of fermented vegetables, 14. Vegetable known for making people cry primarily cabbage. when cut.

NAVARRA