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At Home for the HolidaysHoliday Gift Guide | Knoxville’s Patricia Nash

Coastal Cuisine in Nashville

At Home for the Holidays

COVER FEATURES

31 Holiday Gift GuideALL I WANT FOR CHRISTMAS

At Home Tennessee has scoured shops across the state (and beyond) to track down the perfect gifts for everyone on your list. From cuff links and grilling accessories to pampering pillows and candles, you’ll fi nd exactly what you’re looking for in our gift guide.

48 Knoxville’s Patricia Nash THE HANDBAG CREATOR

Knoxville-based handbag designer Patricia Nash is making a splash in the fashion industry with her Old World-inspired, vintage namesake collection, now available at Dillard’s. Learn her fashion secrets and design inspiration, here.

50 At Home for the HolidaysSEASONAL SHOWCASE

The Memphis home of interior designer Ken Cummins and Ed Hanna is an exceptional sight come Christmas, when the homeowners deck the halls with glass ornaments, wreaths, garland and more than 3,000 white Christmas lights. With an interior already expertly designed by Cummins, the space—dubbed “White Pillars”—is impressive regardless of the season.

72 Coastal Cuisine in NashvilleCOASTAL FLAVORS IN MUSIC CITY

Fish & Co., a newly opened restaurant and raw bar in Nash-ville, combines Lowcountry fl avors and coastal-inspired dishes for the ultimate dining experience.

contents november 2010

6 | At Home Tennessee • November 2010

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SELF

20 HOLIDAY FASHION

With these bold pieces, blending into the scenery at holiday parties isn’t an option. Dress to impress from head to toe.

22 HOT HOLIDAY HUES

From glam glitter to scene-stealing reds, take your makeup up a notch for this festive season. We’ve collected the hottest holiday hues for you.

24 HOME FOR THE HOLI-DAZE

At Home Tennessee’s Mandi Gaskin refl ects on Thanksgiving dinner with her 57-member family and the real reason for the season: winning the inevitable family sing-off.

26 HOLIDAY FITNESS

Meet holiday snacks head on by enrolling in a fun aerobics class. From low-impact water aerobics to dance-based classes like Zumba, aerobic activity has never been more entertaining!

28 SEASONAL DEFENSE

Vitamin D levels tend to drop in winter, which can lead to health problems. Find out why Vitamin D is important and how you can maintain healthy levels.

TRAVEL

44 RING IN THE HOLIDAYS AT HOGWARTS

The opening of the Wizarding World of Harry Potter at Universal Studios adds a whole new meaning to the magic of the holiday season. Explore the realm of everyone’s favorite wiz-ard this month, and prepare for an experience like no other.

46 OPRYLAND’S GRAND REOPENING

Even the Nashville flood couldn’t postpone this merry tradition. Opry-land reopens this month just in time for the holidays, with a celebration that’s bigger and better than ever.

HOME AND GARDEN

58 DESIGNER WORTHY HOLIDAY DÉCOR

Get designer looks in your own home with these expert tips. From a tables-cape centered around family heirlooms to a mantle that doesn’t stray from the interior’s color scheme, it’s all about thinking outside of the box.

64 COOL-WEATHER CONTAINERS

These tips for outdoor containers will make your fl ower pots pop, even as the

weather turns frosty. Fill those empty spaces with edibles like kale, cool-weather plants and other whimsical touches.

FOOD

76 GIVE THANKS

Thanksgiving is all about tradition, but who says you can’t spice it up with a few well-thought-out details? Follow your turkey and dressing with sweet holiday treats, and wow your family and friends with do-it-yourself decor so cute no one will believe you made it.

IN THIS ISSUE

12 PUBLISHER’S NOTE

66 by invitation—THE SOCIAL PAGES

82 SEE AND DO- CHRISTMAS SAMPLER

84 SEE AND DO- MAKING SPIRITS BRIGHT

86 HAPPENINGS

88 SOURCES

90 ESSAY


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November 2010 • Vol. 9 No. 8

PUBLISHER/EDITORIAL DIRECTORMargaret Monger - [email protected]

EDITORIALCREATIVE DIRECTOR

Nikki Aviotti Hodum - [email protected]

MANAGING EDITORLindsey Phillips Abernathy - [email protected]

SOCIETY EDITORLesley Colvett - [email protected]

EDITORIAL/PUBLISHING ASSISTANT Hallie McKay - [email protected]

EDITORIAL CONTRIBUTORSMandi Gaskin, Terri Glazer, Mary-Kathryn Millner, Andy

Pulte, Cara Sievers

CONTRIBUTING PHOTOGRAPHERSMike Boatman

INTERNKelly Kriegshauser

COLOR MANAGEMENTCharles Reynolds - [email protected]

WEB MASTERDonna Donald - [email protected]

ADVERTISINGACCOUNT EXECUTIVES

Virginia Davis - [email protected] Frankel - [email protected]

Janna Herbison - [email protected] Philips - [email protected]

REGIONAL SALESMelissa Hosp - [email protected]

BUSINESSDIRECTOR OF OPERATIONS

Trip Monger - [email protected]

HOW TO REACH US671 N. Ericson Rd., Suite 200, Cordova, TN 38018

TOLL FREE 877.684.4155, FAX 866.354.4886

WEBSITE athometn.com

BEAUTY INQUIRIES [email protected]

WEBSITE INQUIRIES [email protected] Home Tennessee does not accept unsolicited manuscripts. To

inquire about freelance opportunities, send a letter, resume and three writing samples to - Lindsey Phillips Abernathy, Managing Editor, At

Home Tennessee; 671 N. Ericson Rd., Suite 200, Cordova, TN 38018.

SUBSCRIPTION SERVICECall 877.684.4155 or subscribe online at athometn.com.

Annual subscription rate: $19.95. Single copy price: $4.99.At Home Tennessee is published 12 times a year. Postmaster: Send address changes to At Home Tennessee; 671 N. Ericson Rd., Suite 200, Cordova, TN 38018. We make every effort to correct factual

mistakes or omissions in a timely and candid manner. Information can be forwarded to Lindsey Phillips Abernathy; At Home Tennessee; 671 N. Ericson Rd., Suite 200, Cordova, TN 38018 or by e-mail to

[email protected].


November 2010 • athometn.com | 11


A Few of My Favorite Things

Welcome to the holidays! (They’re fi nally here, although several stores obviously thought the season began this summer and displayed Thanksgiving and Christmas decorations next to the Fourth of July décor.) When talk-ing to several friends about what they are thankful for

this season, I seemed to get the same answers: Most everyone is thankful for family, friends and their health. Although those are my top three also, I started thinking about the little things that truly make my heart smile and that I sometimes take for granted. I guess it’s more of my “favorite things” list. I am thankful for my dogs who, no matter how bad my day has been, always seem to remind me that I am loved. And my cats who, even on the worst days, seem to make me remind them of how much they are loved. I am thankful for my son, who consistently calls me from school to bring whatever he forgot that day, reminding me that all 6-foot 2-inches, 200 pounds of him still needs his mom. My daughter, who calls and texts me many times a day from college just to “check in,” makes me realize how she has grown and of all the people she could call at that time, she wants to talk to me. I’m thankful for my husband and his little piles of stuff and unfi nished projects because he is home and constantly working on whatever needs to be done without complaining. The list goes on. I am blessed with great friends and family who call me in diffi cult times and make me realize that they see me as someone they can trust and count on and vice versa. I am thankful for my house because, although not perfectly clean, it is where my kids’ friends like to hang out. I especially enjoy when they choose to sit in the same room with my husband and me and just talk. I love my work family too. They always seem to come through in the most hectic moments and pull through the situation, allowing us to laugh about it when it’s over. Thinking about this made me realize that while some of things might seem to be inconvenient at the time, after all is said and done they are the little things that I am most thankful for. Wishing your family a very happy holiday season and hoping we all remember to be thankful for the little things we seem to overlook.

We want to hear from you! Share your “favorite things” list with us online on our Facebook page or on our blog, www.athometn.blogspot.com.

publisher’s note

contributors’ page

Lesley Harris Colvett is pleased to rejoin At Home Tennessee magazine. Her 10-year career in magazines began promptly after graduating from the University of Missouri – Columbia School of Journalism as editor of RSVP magazine, where she covered countless parties in Memphis. Most recently, she was one of the founders of by invitation Kansas City, a social magazine in Kansas City. Lesley is proud to bring social pages to Tennessee!


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Becky Fox is a certifi ed personal trainer, nutrition consultant and owner of the Knoxville-based personal training and boot camp company, Fox Fitness. Becky enjoys helping individuals lose fat and tone their bodies through fun, effi cient and challenging workouts. She has written for various publications including the Knoxville News Sentinel. Becky is an Optimum Nutrition sponsored fi tness model who can be seen on the covers of Power Systems and Magazine Blu. You can learn more about Becky by visiting foxfi tness.com.

Stephenie Ward is a registered dietitian who partners with clients of various medical and fi tness backgrounds at Germantown Athletic Club. Her clinical experience includes pediatrics, cardiovascular disease, lifecycle changes, diabetes, obesity, eating disorders, osteoporosis and athletes desiring improved athletic performance. Outside of work, Stephenie enjoys training for triathlons, playing the violin, cooking and spending time with her family of fi ve.

Stephanie Alexander is a wedding and event planner and owner of You’re Invited Events in Nashville. Stephanie specializes in social events throughout the state of Tennessee. Helping her clients carry out their vision and tru-ly making each event unique is her passion. She earned an MBA from the University of Memphis and a BBA in marketing and Spanish, and her extensive business background allows her to approach each event with the client’s budget and timeline in mind. Stephanie is also an avid entertainer, chef and baker and loves expressing her creativity through do-it-yourself projects. You can learn more about Stephanie by visiting her website at yistationery.com or her blog at yievents.blogspot.com.

20 | At Home Tennessee • October 2010

Holiday FashionAdd glitz and glam to your holiday look with bright prints, bold hues and lots of metallics. You’ll be the star of seasonal

festivities with these must-have pieces.

Hobo International bagsMam’selle

Jackson, TN731.668.2420

Be Dazzled Devon JacketKate Spade

Mall at Green Hills, Nashville615.292.9168

oh... DEER! ClutchesMary

Knoxville, TN865.450.9242, mary-knoxville.com

self

Frank Lyman DressSeriously Fun!

Germantown, TN901.754.0018

Wool Garbardine Blazer in NavyEddie Bauer

eddiebauer.com

Fallon Ball Swag Bib NecklaceHaven

Nashville, TN615.790.7954

Michael by Michael Kors Hamilton Quilted tote

dillards.com

Devi bootsCynthia Vincent

cynthiavincent.net

F


Glitter is all the rage this time of year, and there are plenty of ways to embrace it. From nail polish to lipsticks to eye shadows,

it’s all about the sparkle and shine to celebrate the season.

self

Hot Holiday Hues

Bobbi Brown Sultry Eye Palettebobbibrowncosmetics.com

Cle de Peau Limited Edition Holiday Vintage Palette

neimanmarcus.com

OPI Extra-va-vaganzaopi.com

Estee Lauder Extravagant Red and Extravagant Berry lipsticks

esteelauder.com

Jo Malone Amber and Lavendar Fragrance Chronicle

jomalone.com

Home for the Holi-daze

At Home Tennessee columnist Mandi Gaskin braves the battlefi eld where many tread but few survive: a family

Thanksgiving. TEXT Mandi Gaskin | PHOTOGRAPHY courtesy of Mandi Gaskin

I love this time of year. A chill takes hold of the air, pumpkins are being carved and tur-keys are running for their lives. It’s a time of peace and thankfulness; that is until you arrive at your family Thanksgiving. And if

your family is anything like mine, you need a stiff drink and a visit to your therapist to refill your meds by the time dessert is served. Don’t get me wrong, I love my family in small doses, but when all 57 of them come together it’s like a full moon on Friday the 13th that causes all of them to get crazy-eyed and act out in a way that is neither normal nor appropriate. You see, I come from a musical family. And by that I mean every single person in my family thinks they can sing better than the person beside him or her. And therefore every holiday get-together turns into an American Idol audition, except with middle-aged participants belting out gospel hymns or Broadway tunes. It always starts out innocently enough. My aunt invariably hops on the piano for a friendly sing-a-long and starts singing “When the Roll is Called Up Yonder.” But by the second verse you can’t hear yourself think over the competing roars of vibrato. I remember one Thanksgiving when I was 10 years old, I decided to join in on the chorus and started singing harmony with the others, and suddenly my mother looked at me and said, “Get off my part.” It is every man for himself amid such fierce competition. The first time I brought my husband home for the holidays I broke out into a sweat, knowing exactly what was about to happen as my aunt sauntered over to the piano. When the voices reached into octaves that only dogs can hear I saw my husband sitting there with his mouth hang-ing open, staring in disbelief. I just mouthed, “I’m sorry. Don’t leave me.” He hasn’t. Yet. I know that I am not the only one who feels this way about family. A friend of mine once told me that he doesn’t even consider it Thanksgiving until at least two rolls have been thrown across the din-

ner table and someone is crying in the bathroom. “I wouldn’t change it for anything though,” he mused. “It’s free entertainment. Sort of like dinner and a movie, and every year I like to try to guess the ending.” I know exactly what he means—my holiday doesn’t officially kick off until I have been insulted by both my mother (“Did you mean to wear your hair like that?”) and my grandmother (“That baby weight is not going to lose itself, you know.”) My sister doesn’t fare much better at these func-tions. She is single and in her 30s, which my family translates as desperately alone and needy. And to resolve this they bring pictures of a “nice boy from church with an unfortunate case of acne” as poten-tial suitors to fulfill her void. She keeps a bottle of wine in her car for such emergencies. But this year will be different for her as she has met “the one” and will be bringing him home for the first time to be sacrificed at our family Thanksgiving. I don’t know what I am looking forward to more, my uncle asking him how much money he makes or my mother asking him if he and my sister have con-summated their relationship. But the truth is, no matter how much I complain or get embarrassed by this group of lunatics that are my family, looking back over the decades that we have spent together, I can honestly say that I wouldn’t change anything about them. Yes, they are loud and wildly inappropriate, but they love each other fiercely and are passionate about a bond that makes a family. And much to my chagrin, they are responsible for the person I am today and for that I will always have the utmost love and respect for them. And speaking of respect, that reminds me, I need to start practicing my Aretha Franklin solo for this year ’s Thanksgiving dinner.

Mandi Gaskin is a mother, wife and writer. She would like to formally apologize to her family, who has blacklisted her from Thanksgiving this year for making fun of them.


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Redefi ning Aerobics While the term “aerobics” may bring images of rhythmic dance classes to mind, there are actu-ally many more types of exercise that fall into the category. “Aerobic activity includes a variety of activities that spike the heart rate for a period of 20-60 minutes and may include other activities besides classes, such as running, swimming, biking or using the cardio machine,” says Becky Fox of Fox Fitness in Knoxville. Because there are so many types of aerobics classes, there is something for everyone, from Zumba and cardio kickboxing to low impact water aerobics and even sport-based aerobics.

Comprehensive Cardio Aerobic exercises have a number of benefi ts, from promoting weight loss (and helping a person keep weight off) to increasing energy levels and endurance, says Becky. “It benefi ts most people, so everyone should be doing it unless a doctor has advised you not to for medical reasons or due to an injury,” she says. “If you have limita-tions, there are often great options such as water aerobics, which can reduce impact on the joints, tendons or liga-ments.” Participate in aerobic activities to strengthen your heart and lungs and to help reduce your risk of heart disease, diabetes and cancer. Aerobic activity will also help lower your blood pressure and bad cholesterol, boost your immune system and improve your overall wellness.

A Winning Weigh-In Because aerobic exercise burns fat, it is highly recommended for weight loss. “Aerobics is a cardio-based activity, which in addition to a healthy diet and weight training is the formula for quick and effective weight loss,” Becky says. She recommends performing aerobics at least three times a week for 20-60 minutes per session.

Holiday FitnessWhile the holidays and getting fi t may not go hand-in-hand, it’s important to keep up with your exercise routine during this season of food, family and fun. Mix things up by joining an aerobics class, and be sure to keep these quick nutrition tips in mind when snacking at seasonal parties.

Healthy Holiday EatingTEXT Stephenie Ward, registered dietitian, LDN, Germantown Athletic Club

It’s tough sticking to healthful eating and exercise habits with all the temptations and delicious treats of the holi-day season. However, with a little focus, you can make it through the holidays without gaining weight and sacrifi c-ing your healthy lifestyle. Do people really gain fi ve pounds during the holiday season? One 2000 study showed that 14 percent of 195 people studied gained fi ve pounds or more, and those who were overweight gained more than those of normal weight. However, the majority of people only gained three-fourths of a pound to one pound. But even a small holiday weight gain may be a big contributor to the aver-age person’s yearly weight gain, adding up substantially over time. The best way to approach the holidays is to focus on the idea of just not gaining weight. Don’t try to lose weight, as dieting at this time is an unrealistic goal for most people. Remember, the holidays should be enjoyable, and one of the pleasures of the season is fi ne food. Enjoy your favor-ites in small amounts, and try to stay as active as possible by continuing to exercise routinely.

Adopting Aerobics


Combat Holiday Calories

These quick tips will help you stay on track during the

holiday season.

• Avoid arriving to the party starving. Eat a snack before

you leave home, which prevents overindulging.

• Survey the entire table before taking any food. Decide

which items are worth your while. Why waste calories

on foods that do not bring you pleasure?

• Eat your calories instead of drinking them. Instead

of punches and eggnogs, which can have almost 500

calories per cup, stick with lower-calorie choices such as

diet cola, water, wine spritzers or light beer.

• Try to hang out across the room away from the food

table and focus on people instead of food.

• Leave a few bites behind every time you eat, especially

if you are eating something that is not one of your

favorites.

• Enjoy treats, but in small portions. Eat slowly and

don’t cover your plate with snacks; less is better.

• Sip on a large glass of water between every alcoholic

drink or other caloric beverage to help reduce overall

beverage calories by the end of the night.

• When you host, offer nutritious and lower-calorie

foods like fruits, veggies and lean meats. When you

are the guest, bring a lower- calorie dish to share. Visit

websites like deliciousdecisions.org, foodfi t.com or

allrecipes.com for healthy recipe suggestions.

selfMedicine Ball Workout

Medicine balls are a great piece of equipment because they are versatile and fun, allowing for many different types of movements and exercises. They are also a relatively inexpensive addition to your home gym. This workout utilizes the medicine ball for a full body workout. Circuit through each exercise 2-3 times, completing the number of reps described below. TEXT Becky Fox | MODEL

Becky Fox

Ball PlankWorks: Abs, Back, Arms

Starting in a kneeling position, place hands on top of the medicine ball. Slowly lift up onto toes keeping abs tight, body in a straight line and shoulders directly above the ball. Hold for

20 seconds and work up to a minute.

Ball Lunge and TwistWorks: Quads, Hamstrings, Glutes, Obliques

Start with feet together while holding the medicine ball in front of you. Step out with your right foot, lowering into a

lunge position while also twisting to your right side keeping the abs tight. Return to start and repeat on the left side.

Complete 20-24 reps.

Ball Front Raise and SquatWorks: Quads, Hamstrings, Glutes, Shoulders

Start by standing with feet shoulder width apart, holding a medicine ball with both hands in front of your legs. Slowly

lower into a squat position, making sure the knees do not go past your toes. At the same time lift the ball, in front of you, keeping the arms straight and stopping at shoulder height.

Lower back down to start and repeat 15 times.


Seasonal Defense

During the winter months, Vitamin D levels drop

substantially nationwide, and many people may not

experience any symptoms. But did you know Vitamin

D is crucial for the absorption of calcium in your body?

Learn what you can do here. TEXT Lindsey Phillips Abernathy |

PHOTOGRAPHY courtesy of dreamstime.com

While the fl u may be the fi rst seasonal health concern that comes to mind as days grow shorter and temperatures drop, there’s another health issue that has also been receiving a lot

of attention lately, and with good reason—Vitamin D defi ciency. “As many as 50 percent of Americans living in all three climate zones can have Vitamin D defi ciency,” says Dr. Catherine Womack, an internal medicine spe-cialist with the UT Medical Group in Memphis. “Part of that is genetics and sunblock, but the big risk factor for Vitamin D defi ciency is winter.” Vitamin D is a fat-soluble vitamin that helps the body absorb calcium, as well as helps regulate calcium and phosphate levels in the body. Consequently, “if your Vitamin D is low, you may not absorb the calcium in food as well and it puts you at risk for osteoporosis,” Dr. Womack explains. Because Vitamin D can be obtained through expo-sure to direct sunlight, as the days grow colder and more and more people spend free time inside, levels of the vitamin tend to drop. In a study of healthy Boston area adults, 36 percent of subjects ages 18 to 29 were found to have lower Vita-min D levels at the end of winter; when tested again at the end of summer, those defi cient had dropped to four percent, according to “Causes of Vitamin D Defi ciency and Resistance,” by Drs. Zalman S. Agus and Marc K. Drezner. “Vitamin D levels can drop every month as you get into winter depending on your genetics and your intake of supplements,” Dr. Womack says. “By April, there can be a signifi cant increase in defi ciency.” However, direct sunlight exposure leads to an increased chance of skin cancer, Dr. Womack reminds, and supplements for Vitamin D are also available. A healthy adult should ingest about 1,000 international

units of Vitamin D3 a day to maintain a functioning level of Vitamin D in the body. Studies have also shown that about 20 or 30 minutes spent in direct sunlight (without sunscreen) around noontime will produce good levels of Vitamin D, but again, “but the caveat to that is worry about skin cancer,” Dr. Womack says. While medical professionals do know some of the effects of low levels of Vitamin D, “we don’t know all the effects of high levels,” Dr. Womack says, so avoid ingesting more than the recommended Vitamin D supplement dosage per day as it can lead to high blood concentrations of calcium and kidney stones, among other health issues. A small percentage of Vitamin D can be obtained in the diet by eating dairy products such as cheese, butter, cream and fortifi ed milk, according to the University of Tennessee Medical Center. In fact, fortifi ed cow’s milk provides the largest source of dietary Vitamin D in the U.S., with about 100 international units per eight ounces, according to UptoDate, a peer-reviewed clinical website. Fish, oysters, fortifi ed cereals and margarine are also dietary sources of Vitamin D. Besides lack of sun exposure and dietary intake, those at risk for Vitamin D defi ciency also include people with kidney and liver disease. And, because Vitamin D is absorbed through the intestines, people with gastrointestinal diseases or who have undergone gastric bypass surgery are at risk for defi ciency as well, Dr. Womack says. So, what are the symptoms of Vitamin D defi ciency? Cases vary, but many people don’t even know they have low levels of the vitamin. “Some people have re-ally low Vitamin D levels and there are no signs,” Dr. Womack says. “Some people will come into your offi ce and complain of muscle pain or muscle aches, but most people who are Vitamin D defi cient have no symp-toms.”


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Vitamin D Fast Facts

What is Vitamin D?

• Vitamin D, an oil-soluble vita-

min, is vital to healthy bones.

It helps absorb calcium and

phosphorous, and suppresses

the release of a hormone that

causes bone resorption.

Is Vitamin D defi ciency

common?

• Vitamin D defi ciency is ex-

tremely common, especially in

the winter months.

Who is at risk for defi ciency?

• People at risk include those not

getting enough dietary Vitamin

D, as well as not enough expo-

sure to other sources.

• People who are unable to ab-

sorb Vitamin D in the intestines.

• People who are unable to

process Vitamin D because of

kidney or liver disease.

What can I do?

• Vitamin D can be obtained

through D3 supplements and

foods including dairy products,

fi sh and fortifi ed foods. Twenty

to 30 minutes of contact with

direct sunlight is also a good

source, but can increase an indi-

vidual’s risk of skin cancer and

is not recommended for infants

and children.

Source: www.uptodate.com

All I want for Christmas...

The At Home Tennessee 2010 Gift guide

We’ve come up with the best gifts to give and get this year!



Ladies Bulova Accutron Mirador

White Ceramic and Diamond Watch

Robert’s Jewelers

Jackson, TN

731.664.2257

Jennifer Zeuner Cross Necklace

Obligato

Knoxville, TN

865.558.0822

Cartise Sweater

Seriously Fun!

Germantown, TN

901.754.0018

Pink Leather gloves

Mary

Knoxville, TN

865.450.9242, mary-knoxville.com

Alex and Ani Bracelets

Signatures

Jackson, TN

731.668.8188

For the

Women

Jo Malone Holiday Candle Collection

jomalone.com


For the

Men

M-Clip

Coachman Clothiers

Knoxville, TN

865.690.5805

Maui Jim Ho’okipa Sunglasses

Urban Eye

Jackson, TN

731.554.3333

Monogrammed Grill Tools

WIlliams Sonoma

901.737.9990

Big Green Egg

Ken Rash’s

901.458.7541

Slimlock Knife

WR Case

basspro.com


For the

Home

1880s Eight-Foot Tall Scottish Chest

Old Taylor Antiques

662.234.9797

oldtaylorantiques.com

Ralph Lauren Frame

Gift Gourmet and Interiors

gg-interiors.com

Holiday Ornament

Vineyards Gifts

Jackson, TN

731.664.4300

Beliezza Small Pitcher with Covered

Sugar and Creamer

Corzine & Co.

Nashville, TN

615.385.0140, corzineco.com

Leather Storage Tote

Restoration Hardware

Nashville, TN

615.279.9002

For the

Cooks

Sweet Indulgences “Foodie” Necklace

Demitasse Jewelry

demitassejewelry.com

Guac Starter by TN chef Jason McCon-

nell available at SOL Restaurant, Red

Pony, 55 South, Grassland Foodland

and the Franklin and Green Hills Whole

Foods Market

Recipe Keeper

kangaroomstorage.com.

“Blueberry Pie” Half Apron

shabbyapple.com

Wild Abundance Cookbook

available at Davis Kidd

daviskidd.com


November 2010 • athometn.com |37

For the

Bookworms

Stationary by Memphis’

Julia D. Azar

available at Dandy Lions

Maryville, TN

865-977-LION (5466), dandylionsgifts.com

Graphite Pencil by artist Agelio Batle

available at Menage Fine

Stationary & Gifts

Memphis, TN

901.683.6809, menagestationery.com

“Carnton” featuring the photographs

of Bruce Wolf with forward

by Robert Hicks

carnton.org


For the

Kids

Myminigolf Set

myminigolf.com

Tumble Twill Washed Bean Bag

Restoration Hardware

Nashville, TN

615.279.9002

Zoku Quickpop Maker

WIlliams Sonoma

615.292.5066Dairy Queen Blizzard Maker

Target

target.com

Public M3 Bike

Public Bikes

415.425.7668


Made in TN

Typerwriter Key Pendant by Maryville’s

Cassandra Chavez

available at Dandy Lions

Maryville, TN

865-977-LION (5466), dandylionsgifts.com

61 South (Bubinga

Wood Top)

Saint Blue Guitar Workshop

Memphis, TN

901.578.3588, saintblues.com

Lione Satchel in Veg Tan

by Knoxville’s Patrisha Nash

patricianashdesigns.com

Blackberry Farm Farmstead Pantry Box

Blackberry Farm

Walland, TN

865.984.8166

Bermuda Earrings by Nashville’s

Freshie and Zero

freshieandzero.com

42| At Home Tennessee • November 2010

Made in TN

Cleo Necklace by Nashville- based

designers Sleeveless

wearsleeveless.com

Elvis 75th Anniversary Collector Edition

DVD Set

shopelvis.com

Wooden Photo Frames by Collierville’s

Matchstix

matchstixproducts.com

Honeysuckle Broom

Ogles Broom Shop

Gatlinburg, TN

865.430.4402

Lamp by Memphis’

Rock Paper Scissors

indielamps.com


Ring in the Holidays at HogwartsCelebrate the holidays with a family trip to the Wizarding World of Harry Potter, where magic is in the air—literally. Sample butterbeer, navigate the streets of Hogsmeade and select your very own wand as scenes from the best-selling series come to life all around you. TEXT Lindsey Phillips Abernathy | PHOTOGRAPHY courtesy of Universal Orlando Resort

As giving the gift of experience gains popularity this holiday season, there’s no better adventure to gift your loved ones (and yourself) than diving head fi rst into the world of everyone’s favor-

ite wizard. After fi ve years in the making, the highly antici-pated Wizarding World of Harry Potter is now open for business at Universal Orlando Resort. Encompass-ing 20 acres in the Islands of Adventure park and anchored by Hogwarts Castle—which can be seen from everywhere in the park and houses the capstone attraction, Harry Potter and the Forbidden Journey—the Wizarding World of Harry Potter combines cut-ting-edge technology with scenes from the best-selling series to give visitors a fi rsthand experience like no other. Where else can you have the opportunity to enjoy a sweet mug of butterbeer at Hog’s Head Pub? Earning praises for authenticity from author J.K. Rowling and the cast of the Harry Potter movies, the Wizarding World includes the streets of bustling Hogsmeade village, where Harry’s adventures come to life around every corner. Send a specially marked postcard from the Owl Post, or browse Hogwarts robes and Quidditch gear in shops like Dervish and Banges, made famous in Harry Potter and the Prisoner of Azkaban.

Visitors to Hogsmeade can even pick up joke items like Fred and George Weasley’s extendable ears in Zonko’s, or select their own wands in Ollivanders, where a wandkeeper is on hand to assist in the inter-active magical shopping spree. Just outside of Hogsmeade, three attractions await. Stray off the path to Hogwarts School of Witchcraft and Wizardry and into Hagrid’s territory for Flight of the Hipogriff, a family friendly roller coaster ride. Or try your hand in the Dragon Challenge, straight from the Triwizard Tournament. Thrill-seekers can choose to board the Chinese Fireball or the Hungarian Horntail, the two dueling roller coasters that make up the exciting ride. The ultimate adventure, however, lies deep inside Hogwarts Castle: Harry Potter and the Forbidden Journey. The journey begins with a tour of Hogwarts. Then, Harry, Ron and Hermione show up to take guests on a visit to the Sorting Hat. Expect to experi-ence the Floo Network, the Whomping Willow and a Quidditch game among plenty of other thrills from the series on this exciting adventure. Afterward, stop into Filch’s Emporium of Confi s-cated Goods for a fi rsthand run-in with the Maraud-er’s Map and a chance to buy souvenirs for friends and family back at home.

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Wizarding Words

Butterbeer: A frothy drink, reminiscent of short-bread and butterscotch, served in Hogsmeade. *

Chinese Fireball: One of four dragons guarding a golden egg in the fi rst task of the Triwizard Tournament. Viktor Krum (from the Durmstrang Institute) had to retrieve his golden egg from a Chinese Fireball.

Extendable Ears: Long fl esh-colored strings with ears on the end that allow the user to eavesdrop on conversations from a distance; invented by Fred and George Weasley.

Floo Network: A method of transportation in the Wizarding World, governed by the Department of Magical Transportation and overseen by the Floo Network Authority; to access the network, a person must toss a handful of Floo powder into a fi replace, walk into the green fi re, and declare the desired destination.

Hippogriff: A magical creature that has the front legs, wings and head of a giant eagle and the body, hind legs and tail of a horse. Hippogriffs are proud creatures and an individual must bow to them and wait for them to bow in return before approaching.

Hungarian Horntail: Considered to be the most dangerous dragon breed; was one of four dragons guarding golden eggs in the fi rst task of the Triwizard Tournament. Harry had to retrieve his golden egg from a Hungarian Horntail.

Marauder’s Map: A magical parchment that reveals all of Hogwarts School of Witchcraft and Wizardry and identifi es anyone in the castle grounds as they move around. To view the map, one must tap it with a wand and recite, “I solemnly swear that I am up to no good;” to hide the contents of the map, one must again tap it and recite, “Mischief managed.”

Sorting Hat: The magical hat that decides which house students shall be in while at Hogwarts.

Triwizard Tournament: A competition between the three largest European schools of witchcraft and wizardry: Hogwarts School of Witchcraft and Wizardry, Beauxbatons Academy of Magic and Durmstrang Institute. Each school selects a champion, and the champions compete in three magical tasks; champions compete for the glory of their school and a thousand Galleons personal prize money.

Whomping Willow: A large tree on the Hogwarts grounds that, when provoked, starts thrashing its long, willowy branches.

Defi nitions with an asterisk (*) are specifi c to The Wizarding World of Harry PotterAll defi nitions courtesy of Universal Orlando Resort


Opryland’s Grand Reopening Despite requiring more than $165 million in repairs following the Nashville fl ood in May, Gaylord Opryland reopens this month just in time for the holidays. Ring in the festive season with old favorites and new attractions, as well as two million twinkling lights and the impressive holiday decor that makes Opryland such a beloved family destination. TEXT Nikki Aviotti

Hodum | PHOTOGRAPHY courtesy of Gaylord Opryland Hotel

If you’re looking for an atmosphere to get you into the holiday spirit, pack your bags and head to Gaylord Opryland. This year at Opryland, there’s even more to celebrate than usual. After being closed for more than six

months, the grand reopening of the hotel is taking place on November 15, just four days before the 27th annual A Country Christmas commences. With new restaurants, redesigned areas and more holiday fun than ever before, now is the perfect time to book a room at Opryland. The devastating fl ood that hit the Nashville area in early May necessitated more than $165 million in rebuilding and restoration for the hotel. The Cas-cades Lobby and Cascades Atrium Bar (which is now known as The Falls) were redesigned, along with the Italian eatery, Ravello. New to the hotel are two restaurants: the Conservatory Bar, which will feature samplings of wine, and Solario, an authentic Mexi-can restaurant. The nearly 600 rooms in the Magno-lia area as well as the presidential suites also received makeovers. “What our guests have come to know and love about Opryland at Christmas will be back this year, including our two million twinkling lights, 15 miles of green garland, 10 miles of red bows and 15,000

poinsettias,” says Anne Dee McClane-Bunn, senior manager of marketing and public relations for Gay-lord Opryland. “With the hotel reopening four days prior to A Country Christmas beginning, the excite-ment about the holidays is certainly at an all-time high.” This year, the extravaganza features the premiere of new events as well as the return of old favorites. The 2010 holiday season marks the ninth year that the Rockettes have performed in The Radio City Christmas Spectacular at Opryland, and they will be back in the restored Grand Ole Opry House. The show runs from November 19 to December 24. ICE! is also back at Opryland for the 10th year. More than two million pounds of carved ice will depict the theme Santa Claus is Coming to Town, based on the classic television special, which is celebrat-ing its 40th anniversary this year. View this display, featuring ice carved into the characters from the beloved show, including Kris Kringle, the young man who becomes Santa Claus, from November 19 to January 2. Looking for a place to play in the snow? Look no further than Opryland. One of this year’s new attractions, Snow!, will be an outdoor area fi lled with 18 to 20 inches of snow. Located near ICE!, Snow!

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will feature live reindeer, a snow maze, igloo building and more. Enjoy this new addition from No-vember 19 to January 2. Children will love having breakfast with Kris Kringle this season as well. The event will be held on Saturday and Sunday, from November 20 to December 23, and also on December 24, 25 and 26, from 7 a.m. to 11 a.m. Other festive attractions not to miss around the hotel are Christ-mas Aboard the General Jackson showboat, the Hall of Trees, Gingerbread Corner, Holiday Kids Train, nightly carriage rides, an outdoor nativity scene and Rockabilly Christmas. Planning a stay at Opryland? There are plenty of holiday pack-ages to suit your needs, ranging from the Christmas Memories package, which includes tickets to ICE!, to the A Country Christ-mas packages that cover a little of everything. And make sure to check out the Grandparent Getaway—it’s the perfect excuse for grandparents to spoil their favorite youngsters with some holiday fun.

at home with

Knoxville resident and handbag designer Patricia Nash has had a diverse profes-sional life. But whether she’s been deco-rating cakes, styling homes or designing purses, her storied career has always been

about the creative. “ My creative energy has been a driving force in my life—I made my kids’ Halloween costumes and my drapes—and I was even a cake deco-rator in high school before eventually becoming a well known wedding cake designer for a major bakery chain in Texas following graduation,” Nash says. With more than 20 years of design experience both in purses and other accessories, Nash started that branch of her career designing purses and accessories for licensed brands such as Sesame Street, Nickelodeon, Ninja Turtles, Disney and Warner Brothers, among others through her company Innovo, Inc. From that she made the transition into a line of lunch bags, backpacks and gym bags, and after making a backpack for herself one night in the factory, a lightbulb came on. “I want to make handbags,” she thought. Fast forward to today. Nash now designs Old World, hand-tooled bags in rich Italian leather for her name-sake collection, Patricia Nash, which launched in stores in September and is available for purchase in Dilliard’s stores and online. This month, At Home Tennessee sat down with Nash to talk about her work, creating a sense of style, fashion and design.

At Home Tennessee: How would you describe your sig-nature look? Patricia Nash: The Patricia Nash signature look brings an Old World feel to current trends.

AHT: What inspires you?

PN: I am inspired when I see a great product come to-gether, when the look, feel and value all meld to create a fantastic fi nal creation.

AHT: How would you describe your style? PN: My style is classic European.

AHT: Do you remember the fi rst purse you owned, or an old favorite? PN: My favorite purse is one I constructed and sewed myself in high school in my fi rst sewing class; it was awesome. I literally wore it out.

AHT: How do you balance the design and business sides of your line? PN: Balancing the design and business sides of my line is challenging. I concentrate on one at a time – I sched-ule days for design and days to focus on business into individually, prearranged time blocks.

AHT: What are you currently working on? PN: I just returned from China and am currently con-centrating on fi nishing up the summer collection while I also work on leathers for fall 2011.

AHT: What is a fashion accessory you can’t live with-out? PN: I love scarves and hope to design some under the Patricia Nash line.

AHT: What are your plans for the future? PN: I plan to study the successes of certain styles from the fi rst Patricia Nash collection to enable us to build from these initial successes and ensure the line’s lon-gevity.


The Handbag Creator Knoxville-based designer Patricia Nash has turned her creative energy

into a new handbag line with a focus on Old World Italian leathers.

Learn her design philosophy and stylish secrets, here. TEXT Mary Kathryn

Millner | PHOTOGRAPHY courtesy of Patricia Nash

ill id d h db

at home with

Fashion Tips from

an Expert:

AHT: What advice would you

offer women who love your

purses about style?

PN: Whatever your style is, do it

with class.

AHT: How would you advise our

readers to choose a purse?

PN: That is a tough one because

it depends on the person, thus

why there are so many hand-

bag resources—but if you love

it, buy it. You can never have

too many handbags that you

love! A great purse always stirs

up great conversation!

AHT: What is your favorite style

of purse?

PN:The Lione Satchel from the

Patricia Nash line is my favorite

style. (See Gift Guide, pg. 40)

AHT: What is your best fashion

advice?

PN: Buy quality, not quantity.

Barcellona Saddle Bag



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Seasonal Showpiece Ever wonder what an expert interior designer’s home looks like around the holidays? Would you ex-pect it to be warm and magical and like nothing else you’ve ever seen? Well, you would be more than

right. TEXT Cara Sievers | PHOTOGRAPHY Mike Boatman

Situated in the historic Central Gardens district in midtown Memphis, the home of Ken Cummins and Ed Hanna undergoes a distinctive holiday transformation this time of year. Room by room, the residence morphs into

a winter wonderland sure to evoke the holiday spirit in even the most stubborn of Grinches. Whether it is delicate glass ornaments dangling from a chandelier, a rich holiday-infused tablescape or an assort-ment of beautiful wreaths, the home is alive and jubilant for the holidays. Miles of lit and bejeweled garland wind through the banisters, across mantles and above door-ways. In fact, Cummins estimates there are nearly 3,000 white Christmas lights among the garlands and other decorations. Some of those lights help adorn the home’s single Christmas tree, bearing branches decked out in clas-sic ornaments and luxurious ribbons. Cummins admits that the holiday decorating is quite a bit of work. Immediately after Thanksgiving, he and Hanna dedicate at least a week to getting all of the deco-rations and adornments up around the house. “Some of the mantles need to be cleaned off and prepared for the Christmas garlands, but the actual unpacking and repack-ing of the decorations is very labor-intensive,” says Cum-mins, confessing that they decorate only every other year due to being out of town for the holidays. However, when all of the ornaments and garlands are fi nally in place, they tend to attract quite a crowd. Cummins and Hanna host several parties to share their holiday homestead with friends and family. Cummins, an interior designer by trade, is to be cred-ited not only with the beautiful Christmas décor, but also the unique eclectic design of the interior that the home

boasts year-round. Cummins started his business in Mem-phis in 1993, working out of his condo, and later moved into a retail space for about four or fi ve years. After that, he had a studio on Union Avenue, and then moved his studio back into the home where he now lives. “I like to say I’ve come full circle,” he muses. Cummins says his specialties are color and propor-tion, which are evident in the eclectic mix of warmth and boldness of his own home’s interior design. The structure, which has been dubbed “White Pillars,” was a duplex when he and Hanna purchased it in early 2004. There was an extensive 18-month renovation to convert and renovate the home into a single-family residence. Cummins and Hanna worked with architectural designer Lavelle Walker to completely gut the house and install all new electri-cal, plumbing, lighting and heating/air conditioning. Of course, the prime advantage of doing a renovation like this is the fact that it enables the homeowner to handpick every single thing in the home, covering every nook and cranny with personalized fl air. The romantic-style exterior of the home provides an interesting anachronistic shell to the blend of antique, contemporary and progressive interiors of the home. The vibrant breakfast nook is whimsical year-round with a series of fashion prints lining the walls and a brilliant red chandelier made of dyed coconut shells. Cummins also played with a bright color-block technique mixing four solid-color chenille fabrics to make each chair unique. “You’ll notice there are no two alike – every one is dif-ferent, and I love that,” says Cummins, adding that the breakfast nook does have a visitor at Christmas – a jester created by an artist named Barbara Chapman out of La Jolla, California.


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The library also hosts an intriguing mix of artifacts and embellishments. An empire chair covered in Fortuny damask and a leopard-print velvet-covered ottoman fl ank a grand statuary marble fi replace. Koodoo horns stand at the edges of the fi replace, which is shielded by an antique tortoise shell that has been made into a fi replace screen. Furthermore, the holidays bring to this mantle a gor-geous glittery copper and gold garland that glows and glistens among the glitz and glam. In the dining room, gold-en silk taffeta drapes add some drama to the scene, along with an antique gilt-wood chandelier, which was purchased in New Orleans and then rewired. Brightly colored hand-painted ginkgo leaf plates grace a grand round dining table, topped with a beautiful fl oral piece arranged by Cummins himself. Cummins was sure to add a few surprises to the room with Michael Taylor chairs covered in cowhide, and colorful art pieces by Burton Calluicut and Mi-chael Costantini. Some might say the main room during the holiday season, since it houses White Pillars’ single Christmas tree, is the living room. “The Christmas tree is just a col-lection of things I’ve had forever,” explains Cummins. “Some are new, some are old. I mix it up with a little bit of everything.” Black walls provide a dramatic backdrop for the strik-ing Christmas tree. A remarkable painting by Rob van der Schoor depicts Rembrandt through the various stages of his life; and with a bit of interior design humor, juxtaposes the metamorphosis against a contemporary Mondrian rug. The living room fi replace has its own gorgeous, jewel-toned garland for Christmas, along with an Alexander Ar-chipenko torso sculpture, a pair of antique obelisks inlaid with different types of marble and a painting by Lallah Perry, which Cummins purchased during his college days at Delta State University. Just like the home’s usual motifs, the holiday decora-tions are all specially selected. Cummins’ favorite place to shop for decorations is market in Atlanta, but some of his most treasured items are gifts from friends. Purposely, Cummins and Hanna do not impose rules or themes on

their holiday collections. Cummins says some of the items are grouped color-wise throughout the home, but other than that, all types and styles of décor are mixed together. “I used to not decorate in such a traditional style,” he explains, “but this house just lends itself to that.” Cummins changes up his Christmas décor each time

by incorporating newly purchased items or by pulling from inventory left over from the Christmas decorating business he had with a partner several years ago. “It was fun, but it was very busy,” Cummins says, explaining that they would have as many as 14 houses to decorate each year and such a small window of time in which to get them fi nished. “I suppose my decora-tions are transitional in nature,” says Cummins. “I don’t do bows on the corners of mantles and that type of thing. I try to do things with a little more of a twist to them.” For example, in the powder room, Cummins spruced up a garland that sits atop an antique pine mirror by cutting strips of ribbon into inverted V shapes and then tying them into the garland. “It’s more of a pop of ribbon and is less work and less traditional than just tying the ribbons or bows on the garland or wreath.” Cummins thinks adding fresh and different ribbon is

a fun and easy way to breathe life into older holiday deco-rations. Another suggestion for adding an easy twist to your holiday décor is to venture outside your usual color palette. “I don’t stick to the usual red and green – holiday decorations come in so many beautiful colors, it would be a shame to exclude something just because it doesn’t ‘match,’” he says. Whatever the color, whatever the mood, come the start of the new year, the homeowners carefully pack the orna-ments in tissue and store them in plastic tubs in the attic. It seems such a shame to tuck away these treasures, but their absence most likely lends to the stunning ambience and magic the collection brings at Christmastime, making this Central Gardens home an exceptional seasonal showpiece.

See Sources for Details

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Designer-Worthy Holiday Décor It’s true interior designers seem to transform a room from faded to festive with just the wave of their hand, but did you know

you can do it too? Join these Tennessee-based designers in a behind-the-scenes look at holiday decorating and learn experts

tips you can use at home.

The How-ToSetting the TableBurlap At less than $3 a yard, burlap adds texture and a soft neutral color to play up your holiday décor. And since it’s available at almost any fabric store and it’s so inexpensive, simply throw it away if someone spills.Placemats or Chargers I borrowed these from a good friend (with good taste!). A little formal, they are an unex-pected, fun contrast to the rawness of the burlap and are beaded and beautiful in subtle tones of green and gold.Fine china Nothing is prettier or more sentimental than your favorite dinnerware. Pictured is Kate Spade’s June Lane pattern in the silver and gold colorways. I couldn’t choose just one, and anything in silver or gold is festive!Napkins Sheer and sophisticated, the palette of green and gold is repeated and then accented with a simple pearl napkin ring. (Full disclosure: I couldn’t fi nd a napkin ring I liked anywhere, so I used some of my bracelets instead. They worked splendidly.) Flatware I used the Hotel Collection from Williams-Sonoma. It’s mismatched yet classic. It’s just what your favorite big city hotel would have.Glassware I chose the most decorative pattern available, Waterford Clarendon. I thought, if you’re going to go formal, go! And I just couldn’t resist how much I felt like royalty sipping from these beauties.

Classic DetailsCandles When it comes to candles, don’t overdo it. I chose oversized iron candelabras to add weight and drama. Next, the addition of ivory tapers is effortless and gorgeous. Simple is better. You’ll see the romantic candle-light and not the candle.Flowers Another classic, red roses, is easy to fi nd but al-ways stunning. In this arrangement I used four dozen, cut the stems short, and placed them side by side, each held in place with blocks of fl oral foam. Like the candelabras, the grand scale of my favorite silver punchbowl is an unex-pected centerpiece. Then, I added simple glass vases with white snowberries scattered among the place settings. It’s a perfect mix of formal elegance and whimsy.Favors It’s always fun to get a present! I wrapped home-made chocolate candies in brown paper boxes found at a crafts store. Then I topped this tiny treasure with green raffi a and a peppermint stick.

Julie Couch is a Nashville-based designer with current projects across the southeast. Through her boutique interior design fi rm, Julie Couch Interiors, Couch specializes in blending all styles of furniture and textiles from antique to modern, to achieve a space that is beautifully timeless. Visit her on her blog at www.decoratordozen.com for decorat-ing ideas and tips.

Sophisticated Tablescape The dining room table needs special attention, since it will be the focal

point of your parties this season (besides you, of course!) Create a beautiful,

elegant-yet-relaxed tablescape for the holidays with these insider tips from

Nashville interior designer Julie Couch. TEXT Julie Couch | PHOTOGRAPHY cour-

tesy of Julie Couch

The concept: Layers. Each element has an

important place in the overall plan. Just as

each room in your home is more than the sum

of its parts, your table should be no different!

The layers add interest and beauty, serving as

the perfect backdrop for a holiday dinner.


home and garden

Heirloom HolidayFood often takes center stage during the holi-

days, and as any good host knows, presenta-

tion is everything. Dazzle your guests this

season with expertly arranged table décor

tips from Knoxville’s Carol Raley.

TEXT and PHOTOGRAPHY Hallie McKay

The concept: Create a simple-yet-elegant

and unique tablescape from items mostly

found around the house.

Experiment with contrasts as you mix and match pieces to create a beautiful tablescape. Then, tie your new holiday design into the home by incorporating a personal, sentimental or traditional touch. The family dining room is cen-tered around Carol’s collection of heirloom silverware. Carol and her husband began acquiring silver dur-ing their fi rst year of marriage and have since amassed an impressive collection.

Sentimental Settings Heirloom, antique and/or tarnished items are great choices for decorative accents. The age of each item refl ects a history and tradition that fi ts nicely within the holiday spirit. “One of the most enjoyable parts of decorating my own home for the holidays is bring-ing out treasured collections and handmade ornaments made by my children as well my own collection of hand-blown ornaments,” Carol says.

(Continued on pg. 61)


home and garden


home and garden

The How-To1. Start by measuring your mantle. Twist together two lengths of garland (one isn’t full enough, usually) and run them up one side of the mantle, across the mantle and down the other side. (To add more interest and texture, purchase two different types of garland. I like starting with a pre-lit garland or a simple green variety that I’ve added my own lights to by wrapping them around and around. Then I pick another garland that has more texture than the fi rst—I especially like the ones with larger leaves in them—like a mix of magnolia leaves or larger boxwood leaves. This, mixed in with fern or pine needles gives it so much more interest.)

2. After the garland is in place, begin adding the rib-bon. I use some of the pine needles to pinch the rib-bon into place. Wire-edged ribbon is much easier to work with. I also leave enough ribbon to tie a bow in the center, or sometimes I tie a bow on each end. The

project usually takes about 15 to 20 yards of ribbon. A large bow requires about three yards, as well as 10 yards of ribbon to weave it in and around the rest of the garland.

3. Next, add extra decorative touches. This example features a bead garland that picks up some of the ter-racotta colors in the client’s home. Then, incorporate some more magnolia leaves for some extra sparkle and texture. Finally, I added some pheasant feathers to give the mantle even more pop and fun.

4. For a little extra color, scatter ornaments around the mantel arrangement. I picked out blue and terra-cotta, as well as some ornaments with feathers on them. Add some to the bow in the center, and then randomly place the rest up and down the mantle, using wire to attach them to the garland.

Mantle MakeoverWith these tips from Memphis’ Teresa Zilinsky, straying

from classic red and green holiday hues while still

channeling the festive vibes of the season is a piece of cake!

TEXT Teresa Zilinsky | PHOTOGRAPHY Nikki Aviotti Hodum

The concept: Dress up your mantle for

the holidays without straying from the

color scheme of the home.

1

2

3 4


home and garden

Mix it up Carol organized her table settings to incorporate varying tex-tures, shapes and sizes to create inter-est and focal points. “Although there aren’t any hard and fast rules when mixing formal and informal pieces on a table, I do feel it is important to keep the juxtaposition of such pieces as balanced as possible,” Carol says. As the focal point, Carol’s heirloom silver sets the mood for an elegant dining experience. The feeling is echoed by the crystal chandelier and old south china pattern.

Delightful Details To relax an other-wise highly formal look, incorporate whimsical notes such as colorful ornaments and boxwood placemats. Showcasing items like the hand-blown ornaments shown here gives guests something exciting to look at and is a great design strategy. The evergreen accents bring a touch of the outdoors to this tablescape, giving it a more relaxed feel. Don’t forget to use natural elements when getting ready to decorate. Greenery is relatively cheap and easy to fi nd. To light the table, Carol suggests candlelight. Not only does it lend warmth to the room, but you get double the impact if you have mir-rored surfaces.

Decorating 101 For those just starting out decorating, Carol recommends incorporating classic elements like antique blown glass ornaments, crys-tal garlands and icicles.


Heirloom Holiday, Continued


home and garden

• Not everyone has the room or the time to decorate a tree, so table top décor is a great choice for many. Richesin recommends Williamsburg-style fruit topiaries, amaryllis plants and large na-tivities for buffets and collections of Santas and snowmen with tinsel and bottle brush trees for a kitchen island or breakfast table. • Simple touches make a nice statement. Tie ribbons and gar-land on lamps to make a festive decoration or fi ll decorative bowls with items such as greenery, fruit or ornaments, Richesin says.

• Use what you already have.“Don’t take down a picture to hang a wreath,” says Richesin. “Put garland around the picture instead.”

• Start early. “Your decorations should be up by the week after Thanksgiving for you to have time to enjoy them,” Richesin sug-gests. • Design on a dime. A beautiful container for fresh greenery is a great buy. You can fi ll it with natural greenery from your yard for no cost and create a beautiful centerpiece.

• Store your decorations properly. “The French-wired ribbon we sell is great used to dress up an existing garland, and if stored properly, the ribbon will last 15 to 20 years,” Richesin says.


Quick Holiday Tips

Decorating tips from Tennessee designer Todd Richesin, of Todd Ri-chesin Interiors and Bob-by Todd Antiques TEXT Hallie McKay | PHOTOGRAPHY courtesy of

Bobby Todd Antiques

Cool-Weather ContainersEmpty containers that once held thriving summer fl owers can be a drab addition to your landscape, especially when paired with the gray skies of winter. But there’s no reason to let your pots go unused with these colorful cool-weather pairings. TEXT

Andrew Pulte, gardening expert and faculty member, Department of Plant Sciences, University of Tennessee | PHOTOGRAPHY Andrew Pulte (left) and

courtesy of Terra Nova Nurseries, Inc., www.terranovanurseries.com (right)

home and garden

As you dust off the old jacket for the frosty days ahead, the last place your mind will wander is to the outdoors and the garden that kept you busy in less-biting weather. However, there is no reason to let the plant-

ing containers in the most visible areas of your landscape sit empty. If you haven’t done it already, now is the time to turn bare soil and those dead annuals into something fantastic. When choosing the actual container for late fall or winter planting, make sure you select one that holds up to the elements. Glazed or ceramic pots should spend the winter protected from the elements if you want them to last. Luckily a variety of good-looking plastic, lightweight poly resin, fi berglass or concrete containers is available for year-round use. Terracotta is also a good choice for a pretty winter container. Terracotta will only last two or three years when left outside year-round but is inexpen-sive enough to warrant use.

Think Outside the Plant

The fi rst thing to realize when sprucing up your con-tainers for winter is that you don’t have to use just plants. Late fall and winter are the best times to add sculptural or whimsical elements to outdoor containers. The addition of dried or fresh gourds, painted bamboo poles or even an interesting piece of rusty metal can bring visual fl avor to your displays. For a quick holiday look, cut evergreen plant material like southern magnolia, holly or pine boughs and place in the soil of your containers.

Cold-Weather Stars

The plants you place in your winter containers are really the stars of these outdoor masterpieces. Here are a few to try this year. Carex Olive, brown or orange are all great choices when it comes to adding the perfect plant to your garden. This is truly one of the most underused winter plants, period. Carex, often listed as a grass, is actually a grass-like sedge.

However, for all purposes, it looks very much like an ornamental grass. There are hundreds of different sedges, many of which are nearly indistinguishable. Carex testacea, often called New Zealand sedge, is one of the most beauti-ful, and breeders have been busy improving both color and form, adding many new cultivars to the fold. You will often purchase Carex testacea in the fall, when it is more of an orange color. As winter arrives, New Zealand sedge will turn more of a cornstalk brown. When paired with the right plants this can be very eye catching. Think about using it with silvers and deep purple to make the orange, brown or even olive colors of this sedge really pop. Heuchera A versatile winter foliage plant to consider is Heuchera or coral bells. When it comes to adding plants to your garden that provide beauty and interest, don’t think just about fl ower-power. Incorporating plants with beautiful foliage is one of the best ways to beat back the gray skies of winter. Since the 1990s, breeders have gone crazy with this plant, giving rise to a new variety of foli-age colors and textures. Heuchera is a member of the saxifrage family of plants. This family is full of plants that are known for growing well among rocks. This should clue you in on how tough coral bells can be. True, they like a well-drained moder-ately moist soil in partial shade, but don’t be afraid to test the limits of this axiom.

Cool-Season Edibles

The Brassica family is a group of vegetables you know well! Cabbage, Brussels sprouts, caulifl ower and broccoli are all closely related plants that love the cool weather. Another member of the Brassica clan is kale. Kale can be a strikingly beautiful addition to any winter container. Leafy colors that range from deep burgundy to frilly white make kale the perfect complement to burgundy coral bells or a well-paired pansy. In addition to kale, plants to think about for a fall or winter container that also have edible parts include mustard, pansy (fl owers) and parsley.


Carex testacea is an underused plant

in the winter container garden.

Heuchera ‘Cafe Ole’ edged with

winter frost.


home and gardenAround the Garden: November

Frost is on the pumpkin but the gar-

dening season isn’t over yet. Here are

some gardening tips from the Universi-

ty of Tennessee Institute of Agriculture

for fall garden maintenance:

Shrubs and trees

• It’s an ideal time to plant or trans-

plant trees, shrubs and fruit crops.

Be sure to mulch newly planted

plants with a good 3-to-4 inch layer

of mulch.

• Fertilize trees and shrubs before the

ground freezes so that food is avail-

able to plants in early spring.

• Protect roses for winter.

Perennials, annuals and bulbs

• Cut chrysanthemum stems and

other perennials to 4 to 5 inches from

the soil once they have begun to die

back, but leave ornamental grasses

to provide winter interest until

spring.

• You can continue to transplant pe-

rennials throughout the fall and win-

ter, as long as they remain dormant.

Lawn care

• Keep heavy layers of leaves raked

from the lawn. They should be

composted. Alternatively, you can

just mow over a light layer of leaves,

turning them to a mulch which adds

important nutrients back to the

lawn.

Fruits and veggies

• As soon as the leaves fall from fruit

trees, shade or fl owering trees,

raspberries and other deciduous

plants, spray for the fi rst time with a

dormant spray to help control over-

wintering insects and diseases. Apply

according to label instructions.

• Complete removal of fallen leaves

and debris will help protect plants

from overwintering insects and dis-

ease organisms.

Odds and ends

• Give houseplants as much light as

possible as lower light days begin.

• Stop fertilizing indoor plants until

spring.

In Nashville, Lowcountry fl avors and coastal-inspired dishes abound at the newly opened Fish & Co. Restaurant and Raw Bar. And with good reason—Chef Louis Osteen, winner of the James Beard Award for Best Chef in the South-

east in 2004, is at the helm of this new project, which features the Charleston native’s renowned emphasis on southern fl avors, seasonal ingrediants and, of course, seafood. Located in the Adelicia condominium building that formerly housed Miro District Food & Drink, Fish & Co. has made the space its own with help from Casella Interiors. A color scheme of blues and neutrals sets a calming, classic backdrop for the ever-changing menu and expansive chalkboards in the bar room greet diners with the day’s specials of oysters, clams and specialty cocktails when they enter. As for the raw bar, the selection pays tribute to a var-ity of waters. Oysters are sourced from regions ranging from the Gulf of Mexico to Canada. Guests can enjoy a dozen on the half-shell in the bar room as well as in the dining room, or order small bites like a buttermilk bis-cuit with local Benton’s country prosciutto as a snack. The bar’s culinary offerings also include a sharing menu with fried black-eyed peas, bacon candy and beer steamed shrimp, as well as sandwiches and “properly fried seafood by the basket.” Diners should also prepare their palates for regional favorites such as Osteen’s famed shrimp and grits and Charleston she crab soup, a house favorite. But expect to see some additions and subtractions to both the din-ing room and bar room menus as the seasons change.

“The menu changes sometimes daily, depending on what’s fresh, what’s good, what’s in season,” Osteen says. A“Simply Grilled” section on the dining room menu allows diners to mix and match a house sauce with one of four seafood selections to create a personalized dish. To top off the expertly prepared entree, patrons can also choose from a list of sides such as bell pepper slaw, creamed spinach and potatoes roasted in duck fat to complete the meal. One customer favorite is the jumbo lump lobster and crab cake, served with a mustard cream sauce. They come one to an order, so plan on having at least two. Another star at Fish & Co. is shrimp etouffee, which temporarily didn’t make the cut for the fi nal menu. “Actually, I had taken it off the menu, because I thought it was too close to the shrimp and grits,” Osteen chuck-les. However, while Osteen was out of town the week-end before the Tuesday, September 21 opening of Fish & Co, his chef de cuisine pulled up an older version of the menu, printed it and a house favorite was born. So what’s Osteen’s favorite dish at Fish & Co? He can’t answer that. “I wrote the menu,” he says. “It’s like saying, ‘Which is your favorite child?’ I love them all.” Seafood cuisine has been a lifelong passion of this chef. While the fi rst dish he ever cooked was a recipe with canned shrimp, (or if you go back even more, popcorn in his father’s movie theater around the age of 10) the innovative chef quickly set his sights on fresh seafood dishes because it was, well, logical. For about 20 years Osteen cooked on the coast of South Caro-lina, where fresh seafood was aplenty. “That’s been


Lobster Salad

Fried Okra Braised Colorado Lamb Shank

Coastal Flavors in Music CityAward-winning chef Louis Osteen has brought a bit of his past with him to Nashville, as illustrated on the menu of the newly

opened Fish & Co. Restaurant and Raw Bar. From oysters on the half-shell to regional favorites like shrimp and grits, you’ve

got to taste what this team is dishing out. TEXT Lindsey Phillips Abernathy | PHOTOGRAPHY courtesy of Green Olive Media

food

the majority of my experience, with seafood,” he says. “It makes sense to cook what’s growing near you because it will be fresher and cheaper. It also makes sense to cook with the seasons, which is what we do here.” Fish & Co. is one of three culinary ventures headed by the Hospitality Development Group, of which Osteen was appointed executive chef this summer. Hospi-tality Development Group is also behind Watermark Restaurant and the new neighborhood grill Blind Pig No. 55, which emphasizes chef-quality smoked meats and a menu also written by Osteen. The idea to open a coastal-inspired restaurant in Music City was born from a conversation between Hospitality Development Group Director of Operations Hughes Brown and Osteen, about Nashville’s lack of “a really great fi sh restaurant,” Osteen recalls. “So we [Brown and I] talked about it, thought about it and said, ‘Well, let’s give it a shot,’” he says. “Because of my previous experi-ence on the coast of South Carolina with similar restaurants, it made sense.” Fish & Co. is open Sunday through Thursday from 5 p.m. to 10 p.m. and Friday and Saturday from 5 p.m. to 11 p.m. The bar opens daily at 4 p.m.

Fish & Co. Restaurant

and Raw Bar

1922 Adelicia Street

Nashville, TN

615.320.1119

www.fi shco-nashville.com


food

Holiday Recipes from Chef Louis Osteen


Duck Legs Stewed in Red Wine and Onions Reminiscent of recipes from the southwestern part of France, this is a great way to use leftover legs. You can make this a few days ahead and simply reheat when you are ready. With a big bowl of mashed potatoes and these duck legs and gravy, you’ll walk away from the table satisfi ed.Serves 4

4 Tbsp. duck fat or peanut oil4 c. sliced yellow onions (about 1¼ pounds)4 duck leg quarters1 Tbsp. salt2 c. red wine6 parsley stems2 sprigs fresh thyme1 bay leaf 1 Tbsp. whole black peppercorns 2 c. strong demi-glace made from 2 c. veal stock that have been reduced by half, plus 1 c. chicken stock2 Tbsp. unsalted butter, room temperature (op-tional)

1. Heat the duck fat or oil in a large nonreactive

skillet over high heat until nearly smoking. Wipe

the duck legs dry with a paper towel and sauté

them for 3 to 4 minutes on each side, or until well

browned.

2. Remove the legs from the pan and pour off all

but 2 tablespoons of the fat. Reduce the heat to

medium-high, add the onions and cook for 10 to 12

minutes, or until the color of coffee.

3. Salt the legs and nestle them among the onions

in the pan. Add the wine and simmer briskly for

about 10 minutes, or until it has reduced to about 1

cup. Tie the parsley stems, thyme and peppercorns

in cheesecloth to make a bouquet garni and add.

Add the demi-glace and simmer for about 1 hour,

turning the legs from time to time. Check for done-

ness. The legs are done when the meat is tender

and nearly falling off the bone but is still succulent.

If necessary, cook for another 15 minutes. When

the legs are ready, remove to a serving platter,

lightly cover and keep warm.

4. Increase the heat to high and reduce the sauce

for about 8 minutes, or until the onions are almost

dissolved and the sauce has thickened enough to

coat the back of a spoon. Remove the bouquet

garni and reduce the heat to very low. If the butter

is desired, whisk it in 1 piece at the time. Spoon the

hot sauce over the legs and serve immediately.

Catfi sh and Sweet Corn Chowder Enjoy this dish with a Riesling from Alsace or Viognier from France’s Rhone Valley.Serves 4

2 Tbsp. unsalted butter1 large onion, thinly sliced2 celery stalks, thinly sliced 2 c. baking potatoes, peeled and cut into 1/2 -inch cubes3 sprigs fresh thyme 2 c. fi sh stock or bottled clam juice1 c. hot water½ lb. catfi sh fi llets, skinned and cut into 1-inch pieces1 c. fresh corn kernels, cut from the cob1 c. heavy whipping cream3 Tbsp. fi nely sliced chivesSalt and freshly ground black pepper to tasteTabasco™ to taste

1. Heat the butter in a large

heavy-bottomed saucepan over

medium-high heat until it bub-

bles. Add the onion and celery

and sauté for 5 minutes, or until

softened. Add the potatoes and

thyme and cook for about 1 min-

ute, or until just heated through.

Add the fi sh stock and hot water

and bring to a boil.

2. Reduce the heat to low, cover

and cook for 8 to 10 minutes,

or until the potatoes are just

tender. Add the catfi sh, corn

and cream. Cover and cook for

about 5 minutes, or until the

vegetables are tender.

4. Add the chives, salt, pepper,

and Tabasco™ to taste and

serve.

food


Just Jackson

This holiday season, impress your Thanksgiving dinner guests with decadent desserts and easy do-it-yourself

projects so cute no one will guess you whipped them up in no time!

PHOTOGRAPHY Nikki Aviotti Hodum

Give Thanks


Setting the Scene Accent your traditional Thanksgiving dinner with details your guests won’t forget anytime soon. Des-serts are a great way to follow your tried-and-true family favorites and may even add a few new staples to next year’s menu. As for decorations, your family and friends are sure to get a kick out of these sweet touches before diving into their feasts.

Sweet Thanksgiving TreatsCinnamon RollsLIBBY’S ® Pumpkin RollPumpkin Gooey Butter CakesPraline Apple Pie

Do-It-Yourself Décor

“Thanks” Candles

Materials

6 pillar candles (any color)

4 large pieces of scrapbooking paper

Scissors

Tape

Alphabet stickers (You an also cut the letters out of paper.)

1. Cut the paper to fi t around the candle, leaving some of

the candle showing at the top and the bottom.

2. Tape the paper in the back of the candle.

3. Stick letters to the paper. Other cute phrases to try are

“Gobble” or “Give Thanks.”

Cinnamon Stick Place Cards

Materials

Paper (we chose to match the name tag to the paper used

on the candles)

Black marker

Scissors

Hole punch

Cinnamon Sticks (about 4)

Raffi a

1. Cut a circle (or shape of your choosing) out of the paper.

2. Write the name on the tag with the marker.

3. Punch or cut a hole in the top of the tag.

4. Tie the cinnamon sticks together with raffi a.

5. Create a raffi a bow by making loops with the raffi a and

tying it in the middle.

food

Recipes:Cinnamon RollsDough:1/4-oz. package yeast 1/2 c. warm water 1/2 c. scalded milk 1/4 c. sugar 1/3 c. butter or shortening, melted 1 tsp. salt 1 egg 4 c. all-purpose fl our

Filling:1/3 c. softened butter3/4 c. brown sugar1/4 c. white sugar3 1/2 Tbsp. ground cinnamon

Frosting:1/4 c. softened butter 3 oz. softened cream cheese 1 1/2 c. powdered sugar 1 tsp. vanilla extract 1/8 tsp. salt

For dough1. Preheat oven to 350° F. In a small

bowl, dissolve yeast in warm water and

set aside.

2. In a large bowl mix milk, sugar,

melted butter, salt and egg.

3. Add 2 cups of fl our and mix until

smooth. Add yeast mixture.

4. Mix in remaining fl our until dough is

easy to handle. Knead dough on lightly

fl oured surface for 3-5 minutes.

5. Place in well-greased bowl, cover and



foodlet rise until doubled in size, usually 1 to

1 1/2 hours.

6. Once dough has doubled in size, roll

out on a fl oured surface into a 15-by

9-inch rectangle.

For fi lling1. Spread melted butter over dough.

2. Mix sugar and cinnamon and

sprinkle over buttered dough.

3. Beginning on the longest side, roll

up dough and pinch edges together to

seal. Cut into 12 to 15 slices.

4. Place cinnamon roll slices close together

in the pan, cover and let rise until dough

is doubled, about 45 minutes. Bake for

about 30 minutes.

For Frosting1. Beat butter and cream cheese to-

gether until blended thoroughly.

2. Add powdered sugar, salt and

vanilla.

3. Whip until fl uffy. Spread over warm

rolls.

LIBBY’S® Pumpkin RollPreparation - 45 min | Cooking - 13 min | Cooling Time - 1 hrs refrigerat-ing | Yields - 10 servings

Cake1/4 c. powdered sugar (to sprinkle on towel)3/4 c. all-purpose fl our1/2 tsp. baking powder1/2 tsp. baking soda1/2 tsp. ground cinnamon1/2 tsp. ground cloves1/4 tsp. salt3 large eggs1 c. granulated sugar2/3 c. Libby’s 100 percent Pure Pump-kin1 cup walnuts, chopped (optional)

Filling1 package (8 oz.) cream cheese, room temperature1 c. powdered sugar, sifted6 Tbsp. butter or margarine, softened1 tsp. vanilla extractPowdered sugar (optional for decora-tion)

For cake1. Preheat oven to 375° F. Grease 15-by

10-inch jelly roll pan; line with wax

paper. Grease and fl our paper. Sprinkle

a thin, cotton kitchen towel with pow-


dered sugar.

2. Combine fl our, baking powder, bak-

ing soda, cinnamon, cloves and salt in

small bowl. Beat eggs and granulated

sugar in large mixer bowl until thick.

Beat in pumpkin. Stir in fl our mixture.

Spread evenly into prepared pan.

Sprinkle with nuts.

3. Bake for 13 to 15 minutes or until top

of cake springs back when touched. (If

using a dark-colored pan, begin check-

ing for doneness at 11 minutes.)

4. Immediately loosen and turn cake

onto prepared towel. Carefully peel

off paper. Roll up cake and towel to-

gether, starting with narrow end. Cool

on wire rack.

For fi lling1. Beat cream cheese, 1 c. powdered

sugar, butter and vanilla extract in

small mixer bowl until smooth.

2. Carefully unroll cake. Spread cream

cheese mixture over cake. Reroll cake.

Wrap in plastic wrap and refrigerate at

least one hour.

3. Sprinkle with powdered sugar be-

fore serving, if desired.

Cooking tip: Be sure to put enough pow-dered sugar on the towel when rolling up the cake so it will not stick.

Pumpkin Gooey Butter CakesRecipe courtesy Paula DeenPrep Time 30 min | Cook Time 50 minYield 6 to 8 servings

Cake1 (18 1/4-oz.) package yellow cake mix1 egg8 Tbsp. butter, meltedFilling1 (8-oz.) package cream cheese, soft-ened1 (15-oz.) can pumpkin3 eggs1 tsp. vanilla8 Tbsp. butter, melted1 (16-oz.) box powdered sugar1 tsp. cinnamon1 tsp. nutmeg

1. Preheat oven to 350° F.

2. Combine the cake mix, egg and but-

ter and mix well with an electric mixer.

Pat the mixture into the bottom of a

lightly greased 13-by 9-inch baking pan.

3. To make the fi lling: In a large bowl,

food


foodbeat the cream cheese and pumpkin

until smooth. Add the eggs, vanilla,

and butter, and beat together. Next,

add the powdered sugar, cinnamon,

nutmeg, and mix well.

4. Spread pumpkin mixture over cake

batter and bake for 40 to 50 minutes.

Make sure not to overbake as the cen-

ter should be a little gooey.

5. Serve with fresh whipped cream.

VariationsFor a Pineapple Gooey Cake: In-stead of the pumpkin, add a drained 20-ounce can of crushed pineapple to the cream cheese fi lling. Proceed as directed above.For a Banana Gooey Cake: Prepare cream cheese fi lling as directed, beat-ing in 2 ripe bananas instead of the pumpkin. Proceed as directed above.For a Peanut Butter Gooey Cake: Use a chocolate cake mix. Add 1 cup creamy peanut butter to the cream cheese fi lling instead of the pump-kin. Proceed as directed above.

Praline Apple Pie 1 frozen Mrs. Smith’s Special Recipe Deep Dish Apple Pie1/4 c. butter1 c. packed light brown sugar1/3 c. whipping cream1 tsp. vanilla extract1 c. confectioners sugar3/4 c. chopped pecans, toasted

1. Open hole in top of pie and cut 4 to

6 additional slits. Bake pie on baking

sheet covered with foil, at 375° for 1

hour 20 minutes. Shield pie with foil

after 1 hour of cooking. Cool pie about

1 hour.

2. Bring butter, brown sugar and

whipping cream to a boil in a 2-quart

saucepan over medium heat, stirring

often. Boil 1 minute. Remove from

heat.

3. Whisk in vanilla and confectioners

sugar until smooth. Pour slowly over

pie; spread to cover. Top with pecans.

Note: This makes more praline sauce

than can really fi t on top of pie, so

have extra pecans ready to stir in

leftover sauce, and waxed paper to

quickly make some pralines.


Springfi eld’s 35th Annual Christmas SamplerKick off the holiday season with a trip to Springfi eld for the annual Christmas

Sampler shopping extravaganza. Sponsored by the Springfi eld Federation of

Women’s Clubs, the event features everything from home decorations and fi ne art

to a silent auction. TEXT Kelly Kriegshauser | PHOTOGRAPHY courtesy of Springfi eld Federation of

Women’s Clubs

see and do

On November 5-6, the Springfi eld Federation of Women’s Clubs will host its popular holiday shopping extravaganza,

the Christmas Sampler, for the 35th year. On the fi rst weekend in Novem-ber each year, the Center on Main Street in Springfi eld is packed with people in town for the event, which features more than 100 booths selling home decorations, fi ne art, clothing, antiques, jewelry and tons of specialty gifts, as well as a variety of delicious food and drinks. “Christmas Sampler is popular because it is traditionally a ‘kick-off’ for the holiday season and enjoyed by many,” says Laurel Head, co-chair of publicity for the Christmas Sampler. The Springfi eld Federation of Women’s Clubs sponsors a silent auc-tion with everything from spa packag-es to themed gift baskets. And foodies love the Federation’s booth, where they can browse more than 1,000 handmade jams and jellies, baked treats and canned food items from the Women’s Clubs. If you’re lucky, you

may get to take a photo with Santa and his elves! Those who aren’t looking to shop can still enjoy great treats in a fun atmosphere as well as the Springfi eld Historic District just a block away. Relax in the tea room and quaint restaurants or browse a 10,000 square-foot antique store and a gift shop. “Lots of folks come and spend the day in Springfi eld enjoying the Sampler along with the historic beauty of the old town square,” says Head. A portion of the event’s proceeds go directly to the Springfi eld Federa-tion of Women’s Clubs, which is made up of eight individual clubs exclu-sively for women. The funds are used to restore and maintain the Glenn Me-morial Women’s Clubs home located in the Historic District. Shop, eat and explore to support the Springfi eld Federation of Women’s Clubs at its annual event and start checking gifts off that Christmas list!

See Sources for Detaills


Making Spirits BrightEclectic translates to selective at Bobby Todd Antiques where Christmas reigns supreme. TEXT Hallie McKay | PHOTOGRAPHY courtesy of Bobby Todd Antiques

For most, October is a month of Susan G. Komen 5K’s, pumpkins and candy corn. In Sweetwater, however, the fi rst chill of fall air signals the approach of the merri-est season—a season which begins with

the Bobby Todd Antiques Annual Christmas Open House. The shop’s renowned antique collection and repu-tation for design draw visitors throughout the year. The holidays are especially popular, though, as the store is completely transformed into a magical winter wonderland. The fi rst week of October, owners Todd Richesin and Bobby Brown are busier than Santa’s elves ar-ranging elaborate window displays, stocking shelves with unique holiday décor, and covering presents in their colorful custom packaging. This year’s theme, “Making Spirits Bright,” kicked off in early October, and the holiday season is still going strong in the downtown shop. Bobby Todd Antiques is a must-see for anyone in the East Tennessee area. Shoppers will fi nd every-thing from whimsical to traditional in Richesin and Brown’s expertly chosen and artfully arranged selec-tion of colorful ornaments, table top décor, fi gurines, nativities, holiday books, cards, decorative Round Top metal items for outside, placemats, candles, wreaths, tinsel trees, garlands, bottle brush trees, decorative houses and French wired ribbon. But what do the professionals like best? “My

favorite is a whimsical vintage Frosty the Snowman complete with a glistening surface and top hat,” says Richesin. Brown chose a reproduction chalk-ware Santa and sleigh with a bottle brush tree in the sleigh. The holidays are about more than collecting pretty things, however. At Bobby Todd Antiques it’s about enhancing those holiday memories with items that you’ll cherish as keepsakes for years to come. “Our hope is that each person who shops in our store will start to collect those treasures that will become fam-ily heirlooms and really help to make the holidays memorable” Todd says. Bobby Todd Antiques is located in historic down-town Sweetwater—approximately 30 minutes from West Knoxville. The store clears out fast, so make plans to visit today!

see and do

Bobby Todd Antiques305 North Main StreetSweetwater, Tennessee

423. 337.3837www.bobbytoddantiques.com

November 5-6Christmas Sampler Craft Show

North Main Street, Springfield

615.390.4397, christmassampler.org

November 5-7Christmas Open House

Downtown Paris

731.642.9271, visitdowntownparis.com

November 62nd Annual Chili Cook-Off

Newport City Park, Newport

423.625.9675, cockecounty.com

November 6Shinedown/Will Hoge Concert

Tivoli, Chattanooga

November 6-7Christmas in the Country Craft Show

Dickson County High School

615.870.7210,

dicksoncountychamber.com

November 6-7Annual Holiday Open House

Simonton’s Cheese & Gourmet House,

Crossville

888.819.3226, simontonscheese.com

November 6-7St. George’s Independent School

Art Show

St. George’s, Collierville

sgis.org

November 775th Anniversary Celebration of

Knoxville Symphony Orchestra

Bijou Theatre, Knoxville

865.291.3310, knoxvillesymphony.com

November 9Frank’s Little Black Bar Book Signing

PartyYou’re Invited Gifts, Paper and Events,

Nashville

615. 353.5520 yistationery.com

November 10Gatlinburg Winter Magic Kickoff

Downtown Gatlinburg

800.568.4748, eventsgatlinburg.com

November 12-13“The Coming of the War”

Nashville, various venues

615.741.2159, nowplayingnashville.com

November 1321st Annual Charity Gala

Carl Perkins Civic Center, Jackson

731.984.2143

November 13Lady Antebellum

Memorial Auditorium, Chattanooga

423.642.8497, chattanooga.gov

November 13-14Elk Valley Crafters 15th Christmas

Craft Show

Lincoln County High School, Fayetteville

931.433.1234, elkvalleycrafters.com

November 14Alpha Kappa Holiday Home Tour

Fayetteville

931.433.7006, hostofchristmaspast.com

November 14SPAYtacular 2010

The Parkview, Memphis

901.213.8210, spaymemphis.org

November 18Holiday Open House

You’re Invited Gifts, Paper and Events,

Nashville

615. 353.5520 yistationery.com

November 19-2133rd Annual Santa’s Workshop

Hyder-Burks Agricultural Pavilion,

Cookeville

931.854.1034, cookevillejwc.org

November 19-21Memphis Potters’ Guild Holiday Show

& Sale

Memphis Botanic Garden’s Goldsmith

Civic Center

901.576.4100 ,

thememphispottersguild.com

November 20-21Centennial Holiday Craft Show

Centennial High School, Franklin

615.472.4271, centennialholidayshow.com

November 21Secret City Half Marathon

National Fitness Center, Oak Ridge

secretcityhalfmarathon.com

November 25North Pole Family Fun Day

Courthouse Lawn, Paris

731.642.9271, visitdowntownparis.com

November 26Bluff View Art District Holiday Open

House

Bluff View Art District, Chattanooga

423.265.5033, bluffviewartdistrict.com

November 26-27Thanksgiving Train Rides

Southern Appalachia Railway Museum

865.241.2140, Knoxville

November 26-282010 Holiday Festival

Appalachian Center for Craft, Smithville

931.372.3051, tntech.edu/craftcenter

November 27Santa’s Pancake Breakfast

Southern Belle, Chattanooga Riverboat

423.266.4488,

chattanoogariverboat.com

November 2010happenings


96 | At Home Tennessee • October 2010


sources

48 The Handbag Creator Patricia Nash, Knoxville, patricianashde-signs.com

50 Seasonal ShowpieceInterior Designer—Kenneth Cummins, Memphis, 901.278.1987Architectural Designer—LaVelle Walker Designers, Memphis, 901.683.7529

58 Designer-Worthy Holiday DecorJulie Couch, Nashville, 615.293.6604, ju-liecouch.com, decoratordozen.comTeresa Zilinsky Designs, Germantown, 901.481.3738, beautifulinteriordesigns.comCarol Raley Interiors, Knoxville, 865.933.9905, carolraley.comTodd Richesin Interiors, Knoxville, 865.675.5828, toddrichesininteriors.com

82 Springfield’s Christmas Sampler2010 Christmas Sampler, Springfield, christ-massampler.org


Giving Back to Bad DogAfter years of giving back to the community through his work with St. Jude

Children’s Research Hospital, radio personality John “Bad Dog” McCormack

is fi ghting his own battle with cancer. This month, join as the community

works to raise funds for the beloved Memphian during the November 4 Dog

Day event. TEXT Hallie Mckay | PHOTOGRAPHY courtesy of Walker and Associates

John “Bad Dog” McCormack has been a color-ful fi xture of early morning radio for nearly two decades. As part of the “Bad Dog & Ric in the Morning” broadcast, the iconic voice, though often lewd and slightly risqué on air,

nonetheless possesses a gentle and reverent spirit in real life. Throughout the years McCormack has proved a stout advocate of his community by the amount of time he dedicates to local hospitals and his church, Hope Presbyterian. Now, battling for his health, the longtime radio presence is discovering just how much he means to Memphis. The Rock 103 DJ discovered he had cancer last No-vember after nearly fainting during a funeral. “I was a pall-bearer and I had trouble standing, so I knelt down half the service,” he recalls. “It was a Catholic service so I think most people probably thought I was deep in prayer.” McCormack’s diagnosis was adult leukemia—the very childhood disease he has fought against for years while fundraising for St. Jude Children’s Hospital and the Ronald McDonald House. Thank-fully, after a few intense months of chemotherapy at Germantown Methodist Hospital, the cancer went into remission and McCormack was able to continue his morning show broadcast. Now, the cancer is back and Bad Dog must start the whole process over again. He is not without help, however. “The response from the community has just been overwhelming” says McCormack. Family, friends and loyal listeners have put together a trust to help out single-parent McCormack and his two sons Tucker, 17 and Buck, 16. In honor of the Rock 103 DJ, supporters have declared November 4 as Dog Day, whereby restaurants and business around the Mid-South will donate funds to a trust established by First Tennessee Bank. Treatments, both physically and fi nancially ex-hausting, are not a focus during our interview;

instead, McCormack relays his trust in God and ap-preciation for the people who have been a part of the journey with the disease. “I’m one of the few people I know who has to get cancer to save his life,” he says. During a routine CAT scan, one of the doctors noticed a lesion on his kidney, which after further investigation turned out to be renal cell carcinoma. “Had I not gotten leukemia, they would have never done the CAT scan, and I would have been dead in a year.” McCormack lives every day to the best his sick-ness will allow—intent on participating in life exactly as he would prior to the disease. “You’ve got to let the doctors do their job and you do yours, whether you’re in real estate, a lawyer—whatever it is, just get out there and do it.” Being in and out of hospitals over the year, hasn’t stopped him either. Fans still tune into their favorite early morning companion as he broadcasts from hos-pital beds, waiting rooms and even his own home. “One thing I wanted to show people is that I wasn’t going to just sit there and worry,” he says. Conducting a radio show during which the hosts are in separate locations could be tricky, but this early morning team appears to have fi gured it out. “We’ve gotten pretty good,” says McCormack. “We started November of last year and it was a little awkward at fi rst not knowing when to talk, or being able to see your partner, but we’ve got it down to a science now.” For those who wish to donate online, a special website has been set up at www.friendsof bad-dog.com. Businesses wishing to participate in Dog Day may contact Beth Edwards at 901.574.2322, Rocky Kasaftes at 901.553.0901 or leave a message at 901.371.8785. Fans on Facebook can support the cause and stay updated on the event at the John “Bad Dog” McCormack Facebook page.

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