Just 35 minutes west of Atlanta off Interstate 20, Villa Rica is a hidden gem for food lovers looking for variety and authentic cuisine in a charming small-town atmosphere. Villa Rica offers visitors big flavors and diverse options through its vibrant and growing culinary scene. From Southern barbecue and classic comfort fare to global flavors and family-owned and -operated establishments, there’s something to please every palate. Here is a taste of what Villa Rica’s dining scene is serving up.

While Villa Rica may be a small town, the dining scene is full of big flavors and diverse experiences, with new restaurants continuing to pop up often, for example, Gabe’s Downtown. Gabe’s original Villa Rica location closed in 2021. However, after much anticipation, the owners recently reopened at a new location in the heart of downtown. Gabe’s features approximately 100 seats and a private event space, where the warmth and charm of a classic Louisiana bistro is felt by everyone who walks through the door. Known for its authentic Cajun cuisine, Gabe’s offers patron favorites such as seafood etouffee and Southern fried chicken. Owners Gabe and Tami Toups pour an abundance of passion into their dishes using the freshest ingredients, coupled with innovative preparation. With a mission to provide guests with complete satisfaction, it’s no wonder diners arrive as guests and leave as family.

Another restaurant new to Villa Rica’s dining scene is Collins Family Food and BBQ: Villa Rica’s Home of Memphis BBQ. Having opened at the end of 2024, it has quickly become a town favorite. Owner Joe Collins, along with his family, serves up some of his favorite dishes from St. Louis-style rib plates to jumbo chopped pork sandwich plates, smoked turkey legs, and other barbecue delights. But that’s not all Collins Family Food is serving up. It’s as much about the food as it is about building community. The restaurant’s patriarch, Joe Collins, had cooked all his life, but it wasn’t until the loss of his dad in 2009 that he was inspired to make a career pivot, which launched him into cooking full-time. When recently asked what motivates him day in and day out, Collins replied, “It’s the people, our patrons, that inspire me day after day. Our restaurant is more than just a restaurant. It’s a place to do ministry. A place where everyone is welcome—whether they are down on their luck and looking for community, a delicious meal, or both.” Be sure to check out this new spot when visiting Villa Rica.

For international fare, don’t miss Thai Basil, another local favorite known for serving diners a vibrant blend of authentic Thai cuisine and creative sushi offerings. From timeless favorites like Pad Thai to inventive specialty rolls, each dish is made with fresh ingredients and skillful attention to flavor—a perfect pairing for those looking for comfort food as well as those looking for a culinary adventure.

Take a culinary journey through Italy and Greece at The Olive Tree. This family-owned and -operated restaurant offers authentic Greek and Italian food infused with rich, mouthwatering flavor. Diners love dishes like manicotti, fettuccine alfredo, gyros, and more—all made from fresh, quality ingredients. With a warm, upscale atmosphere that’s both family-friendly and date night ready, The Olive Tree is an ideal spot for a memorable night out.

For authentic Mexican cuisine, diners are sure to enjoy Los Cowboys. Having served Villa Rica for over 20 years, this family-owned establishment is a favorite among locals and visitors alike. Every dish is a celebration of authentic Mexican flavors crafted fresh daily. From bold spices to vibrant salsas, each plate offers a unique and delicious culinary experience. Whether craving classic street tacos, hearty enchiladas, or house-made specialties, diners are sure to discover something new and flavorful with each visit.

If you’re looking for some down-home Southern cuisine with options, be sure to check out Chat & Choo. Offering global cuisine ranging from authentic Thai dishes to Southern specialties such as country fried steak, grilled pork chops, and Southern veggies like mashed potatoes, buttered carrots, collard greens, and baby lima beans, there’s no way you’ll leave hungry. 

Rooster’s Southern Corner is another great option for authentic Southern cuisine that’s good for the soul. With menu offerings like cornbread, fried chicken, meatloaf, and fried catfish, there’s no way you can go wrong.

Historic downtown Villa Rica is the heart of the community, featuring locally owned restaurants serving up some of the best Southern fare around. Visitors can stroll through eclectic shops featuring curated offerings from home interiors, clothing, accessories, and more. From discovering the area’s rich history, embarking on an outdoor adventure, shopping for that one-of-a-kind treasure, or savoring a delicious meal, Villa Rica is truly a gem just waiting to be discovered.

For more information about Villa Rica, including a full list of places to stay, eat, and shop, visit their website at visitvillarica.com.

The post Take a Culinary Journey In Villa Rica, Georgia appeared first on Williamson County Living.

From the moment you arrive, you’ll sense the timeless charm of Mere Bulles. The historic mansion sets the tone for an experience that blends the elegance of a bygone era with the warmth and energy of modern Southern hospitality. Inside, each dining room offers a distinctive setting—from quiet, romantic nooks to open, airy spaces perfect for celebrations. The ambiance is elevated further by a beautiful back patio with a fire pit, ideal for sipping wine on cool evenings or enjoying brunch in the fresh air.

At the core of the Mere Bulles experience is its commitment to hospitality. Every member of the team—from the kitchen to the front door—strives to create an experience where guests feel welcomed, valued, and cared for. That dedication starts at the top with General Manager Jennifer Neimeyer, whose leadership and passion for guest service set the tone for the entire restaurant. Whether you’re celebrating a special occasion or enjoying a quiet meal with friends, the warmth and attentiveness of the staff make all the difference.

The Mere Bulles menu features refined, Southern-inspired cuisine made with high-quality ingredients and artful presentation. Popular favorites include the salmon & corn cakes, the tender braised short rib, and their signature she-crab bisque. Whether you’re dining with clients or enjoying a romantic night out, every meal at Mere Bulles is crafted to impress.

The drink program is equally well-curated, with a strong focus on handcrafted cocktails and an exceptional wine program. Bartenders blend premium spirits with fresh ingredients and house-made infusions to craft cocktails that are both classic and creative. From an Old Fashioned by the fire pit to a refreshing mimosa at brunch, every sip is a testament to quality and care. A thoughtful wine list, developed by their on-site sommelier, complements the menu, making for memorable pairings at any time of day.

The drink program is equally well-curated, with a strong focus on handcrafted cocktails and an exceptional wine program. Bartenders blend premium spirits with fresh ingredients and house-made infusions to craft cocktails that are both classic and creative. From an Old Fashioned by the fire pit to a refreshing mimosa at brunch, every sip is a testament to quality and care. A thoughtful wine list, developed by their on-site sommelier, complements the menu, making for memorable pairings at any time of day.

Sunday mornings at Mere Bulles have become a cherished Brentwood tradition, thanks to their all-you-can-eat brunch buffet served from 9:30 AM to 1:30 PM. This indulgent experience features a wide array of breakfast favorites, including chef-carved meats, made-to-order omelets, crème brûlée French toast, a decadent chocolate fountain, and more. For brunch cocktail lovers, the build-your-own mimosa option offers the perfect bubbly addition to a leisurely weekend morning.

In addition to exceptional dining, Mere Bulles is a premier private event venue, ideal for moderately-sized weddings, engagement parties, rehearsal dinners, corporate gatherings, and milestone celebrations. With multiple private dining rooms, customizable layouts, and a team that’s dedicated to detail, Mere Bulles makes planning effortless and enjoyable. The elegant interior, paired with the historic charm and exceptional service, creates a memorable backdrop for life’s most important moments.

Beyond its acclaimed cuisine and historic setting, Mere Bulles offers a dynamic calendar of events that bring the community together. Every Thursday, Bulles & Business welcomes local professionals for a lively networking happy hour. Throughout the year, themed dinners and curated wine and bourbon tastings add to the experience, including the popular Night with Chefseries and Phantom Fare, a paranormal-inspired evening of fine dining and mystery.

Behind Mere Bulles’ continued success is owner Steven Smithing, a respected figure in the Nashville hospitality community. A longtime restaurateur, Smithing also owns Green Hills Grille andChago’s Belmont Cantina, two well-loved restaurants that reflect his passion for quality, consistency, and guest experience.

Ultimately, what sets Mere Bulles apart isn’t just the food or the setting—it’s the feeling. This is a place where memories are made, where generations gather, and where hospitality is both a value and a promise. It’s not just a great restaurant—it’s a Brentwood tradition.

Whether you’re joining for Sunday brunch, celebrating a special event, or enjoying a quiet dinner on the patio, Mere Bulles invites you to experience dining with elegance, history, and heart.

For reservations or private event inquiries, visit merebulles.com or call the restaurant directly at (615) 476-1945.

The post Mere Bulles — A Brentwood Tradition Rooted in Southern Charm. appeared first on Williamson County Living.

While driving east on Kedron Road, keep an eye out for a smartly crafted white self-serve stand on the north side of the road just before you reach Franklin Pike. Kedron’s Little Loafery, a micro bakery stocked on Saturdays,offers slow-made artisan sourdough and sweets and is the culmination of hard work, a dream, and true entrepreneurship.  

Kaylyn Meade is the talented baker behind the self-serve roadside stand, as well as a devoted wife, homemaker, and stay-at-home mom to four young daughters—Brielle (5), Delilah (3), Mallory (2), and Lorelei (7 months). The oldest of nine children, Meade was homeschooled, an experience that nurtured her independence and confidence, ultimately giving her the faith and courage to pursue her dream of opening the Little Loafery. As Meade explained, “My whole family is very entrepreneurial-minded and very creative. As an adult, I love creating, especially with my hands. I love to sew and bake, and I have always wanted to start my own business, but didn’t know what it should be.”

Over the years, Meade had experimented with various business endeavors, but she didn’t feel that any of them were the right fit for her lifestyle. In 2020, like many did during the pandemic, she began making sourdough bread. “I love to create a lot of different things. I like to start different projects and maybe not finish them,” Meade laughed. “So it was on and off and for a while with the sourdough. I ultimately concluded that I disliked sourdough and no longer wanted to work with it. I was stuck in the hustle culture, and I think that’s why I didn’t like it at that time.”  Like many, Meade loved the taste of sourdough bread, but didn’t enjoy the slow fermenting process of making the bread.

Fast forward to 2024—Meade and her family live next door to her parents. On May 8, when the tornado tore through the area, they all took shelter in her parents’ basement. Above them, her parents’ house was completely destroyed—everything leveled in an instant. “This just put everything into perspective. We are all still alive today when we didn’t know if we were going to make it,” she said. “Thankfully, our house was still standing, but we did have a lot of property damage.”

When Meade’s life finally began to settle down after the tornado, she began making sourdough again in November 2024. “When we started to get into a slower season of life, I picked up making sourdough again, and it became therapeutic for me. From shaping the dough and scoring to baking, it makes the outcome that much more enjoyable. My children and husband love having homemade bread. It’s a lot better for you than store-bought, and it tastes better,” Meade said. “So that ignited my passion for sourdough, and why I fell in love with sourdough baking.”

One day, as Meade was scrolling through social media, she stumbled upon a post featuring a bread stand. This inspired Meade to pursue the business side of her dream. “I saw somebody who had a bread stand, and that planted the seed for me. From there, I shared it with my mom and husband, and it seemed like a fun thing to do. We live on a couple of acres and are pursuing the homestead life, and felt having this little community stand on Kedron Road would be an extension of our lifestyle,” she said.

As the seed began to grow, planning for the bread stand construction started, and Meade worked on perfecting her recipes. “It was a family affair,” Meade said. “Ron, my husband, watched the four girls while I worked on the plans and my recipes. My dad, who owns a construction business, and my siblings helped build the stand. It was a lot of hard work, but when the stand was finished, it was worth it. I love how it turned out.”

In late April 2025, opening weekend for Meade’s cottage industry finally arrived. Like any new business owner, Meade felt a mix of nerves and excitement—she wanted every detail to be just right. After sharing a few photos on social media, things took off. Word spread, enthusiasm grew, and the bread sold out within hours.

In addition to sourdough bread, the stand is stocked with chocolate cookies, which are NOT made using sourdough, sourdough cinnamon rolls, and specialty loaves, such as Roasted Garlic and Rosemary or Jalapeño Cheddar Sourdough Bread. Meade introduced a Lemon Blueberry Sourdough Loaf for summer and plans to offer more seasonal specialty loaves. “I haven’t narrowed down a fall flavor yet, but for sure something pumpkin,” she said.  

The stand is open on Saturdays from 9 a.m. through sundown or until sold out. Meade accepts pre-orders through HotPlate to guarantee a loaf; otherwise, it’s first come, first served. All items are available for pre-order except the individual chocolate chip cookies. For grab-and-go purchases, payment can be made with cash or card at the self-serve stand, which operates on the honor system.

“I am so excited to be able to do something like this today. I believe that my family was protected by God during the tornado, and surviving it definitely puts everything into perspective. To be alive and able to promote community relationships now and support local through my bakery stand, it’s amazing how it all came together,” concluded Meade. 

Stop by Kedron’s Little Loafery, at 5119 Kedron Road, Columbia, Saturdays from 9 a.m. to sundown or sellout. Pre-orders are due on Wednesdays by 8 p.m. Visit Hotplate.com/kedronslittleloafery to order. Follow on social media @kedronslittleloafery.

The post Kedron’s Little Loafery — Artisan Sourdough & Sweets appeared first on Williamson County Living.

Christmas brunch is more than a meal—it’s a cherished moment to gather with loved ones. The table becomes a gathering place for generations, where stories flow as freely as the coffee. The gentle clink of glasses, the glow of holiday lights, and the warmth of loved ones nearby create a morning that feels timeless. These simple, lingering moments—shared over good food and good company—become treasured traditions and lasting memories.

Whether you are staying at home or traveling this year, we have put together a decadent Christmas brunch menu that delights every sense, with each dish feeling both luxurious and festive. From golden waffles and a savory egg dish to steaming mulled cider and hot chocolate, the table is alive with color, aroma, and holiday cheer. Sparkling mimosas add a touch of celebration, but it’s the Beef Wellington that will steal the show. With its buttery puff pastry, savory layers, and elegant presentation, it is a show-stopping centerpiece—turning brunch into an unforgettable holiday feast. This is more than dining; it’s a celebration of flavor, family, and the magic of the season. Enjoy and Bon appétit!

Christmas Brunch Menu

Main Dishes

Beef Wellington

After dining at the Savoy Grill by Gordon Ramsay in London, and having the Beef Wellington for dinner, this dish quickly became one of our family’s favorite traditions at Christmas. A show-stopping centerpiece for Christmas or any celebration, Beef Wellington combines tender beef, savory mushrooms, and flaky golden pastry in one unforgettable dish. No one can make it like Gordon Ramsay, but this recipe is delicious and will delight everyone sitting around the table for brunch. For that added touch, serve with a creamy red wine sauce.

Ingredients (serves 6–8):

• 1 center-cut beef tenderloin (about 2–2.5 lbs), trimmed
• 2 tablespoons olive oil
• Salt and freshly ground black pepper
• 2 tablespoons Dijon mustard
• 1 pound mushrooms (such as cremini), finely chopped
• 2 shallots, finely minced
• 2 tablespoons butter
• 2 cloves garlic, minced
• 6–8 slices prosciutto
• 1 package puff pastry, thawed if frozen
• 1 large egg, beaten

Instructions — Preheat oven to 425°F

1. Prepare the beef – Season the tenderloin generously with salt and pepper. Heat olive oil in a skillet and sear the beef on all sides until nicely browned, about 2–3 minutes per side. Remove from the pan, brush with Dijon mustard, and let cool.

2. Cook the mushrooms – In the same pan, melt the butter. Add mushrooms, shallots, and garlic. Cook over medium heat until the mixture is dry and almost paste-like. Set aside to cool.

3. Assemble – On a piece of plastic wrap, lay out prosciutto slices slightly overlapping. Spread the mushroom mixture evenly on top. Place the beef in the center and use the plastic wrap to roll everything tightly into a log. Chill for 30 minutes.

4. Wrap in pastry – Roll out puff pastry on a lightly floured surface. Remove the beef from the plastic wrap and place it in the center. Fold the pastry over and seal the edges. Brush with beaten egg, score the top for decoration if you like, and chill for 15–20 minutes.

5. Bake – Bake for 35–45 minutes, until the pastry is golden and the beef reaches about 120–125°F at the center for medium-rare.

6. Rest & serve – Allow Wellington to rest for 10 minutes before slicing. Serve with roasted vegetables and a rich red wine sauce – see recipe below.

Hash Brown Breakfast Strata

A hearty, crowd-pleasing dish that layers crisp hash browns, savory sausage, and plenty of cheese. It’s easy to make ahead, making it perfect to serve for a holiday brunch.

Ingredients (serves 8–10):

• 1 (30 oz) bag frozen shredded hash browns, thawed
• 3 tablespoons butter, melted
• 1 medium onion, finely chopped
• 1 red bell pepper, finely chopped
• 1 pound breakfast sausage, cooked and crumbled (or use bacon/ham)
• 2 cups shredded cheddar cheese
• 1 cup shredded mozzarella cheese (optional, for extra creaminess)
• 10 large eggs
• 2 cups whole milk (or half-and-half for a richer texture)
• 1 teaspoon garlic powder
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• ½ teaspoon smoked paprika (optional)
• Fresh parsley or green onions, chopped (for garnish)

Instructions — Preheat oven to 375°F

1. Lightly grease a 9×13-inch baking dish.

2. Spread the hash browns evenly in the bottom of the dish. Drizzle with melted butter and bake for about 20 minutes, until they begin to crisp.

3. While the potatoes bake, sauté the onion and bell pepper in a skillet until soft. Stir in the cooked sausage.

4. Remove the baking dish from the oven. Spread the sausage and vegetable mixture evenly over the hash browns. Sprinkle with the cheeses.

5. In a large bowl, whisk together the eggs, milk, garlic powder, salt, pepper, and paprika. Slowly pour over the layers in the dish.

6. Bake uncovered for 40–45 minutes, or until the center is set and the top is lightly golden.

7. Allow the strata to rest for 10 minutes before serving. Garnish with fresh parsley or green onions.

TIP: Assemble the night before, cover tightly, and refrigerate. Bake in the morning, adding 10–15 minutes to the cooking time if starting from cold.

Spinach & Gruyère Quiche

This rich, cheesy classic with a festive green-and-gold filling adds that holiday flair to any brunch.crowd-pleasing dish that layers crisp hash browns, savory sausage, and plenty of cheese. It’s easy to make ahead, making it perfect to serve for a holiday brunch.

Ingredients (serves 6)

• 1 pie crust thawed (store-bought or homemade)
• 1 tablespoon butter
• 1 small onion, diced
• 5 oz fresh spinach, chopped
• 1 cup shredded Gruyère cheese
• 1/4 cup feta cheese crumbles
• 4 large eggs
• 1 cup half-and-half
• Salt and pepper to taste

Instructions — Preheat oven to 375°F

1. Poke holes in the bottom of the pie crust and pre-bake for 10 minutes.

2. Sauté the onion in butter until soft, and add the spinach until wilted.

3. Place onions and spinach in the pie crust and layer cheeses over the mixture.

4. In a bowl, whisk eggs, half-and-half, salt, and pepper.

5. Pour egg mixture slowly into crust and bake 35–40 minutes or until set in the center.

6. Cool for 10 minutes before serving.

TIP: If you’re not a fan of feta cheese, simply delete it.

Side Dishes

Recommended side dishes: Roasted asparagus with lemon, roasted rosemary potatoes, vibrant green salad with a vinaigrette dressing, and a fruit platter.

Although we did not include recipes for the side dishes, these sides are perfect companions for the holiday brunch because they balance flavor, color, and texture on the plate. Tender asparagus adds a fresh, slightly crisp bite, while roasted rosemary potatoes bring warmth and a savory, aromatic element that pairs beautifully with both the strata and Beef Wellington. A vibrant green salad tossed in a light vinaigrette adds brightness and freshness, and a fruit platter provides natural sweetness as well as a colorful contrast. Together, the side dishes create a well-rounded, visually appealing spread that satisfies every palate and keeps the meal feeling festive.

Sweet Treats

Kentucky Butter Cake

This is a classic that wins hearts with its rich, buttery flavor and irresistibly moist texture. What makes it so special is the simple vanilla cake, baked golden and then soaked with a sweet butter glaze that seeps into every bite. The result is a melt-in-your-mouth treat that feels both nostalgic and indulgent—perfect with a cup of coffee or as dessert.

Cake Ingredients

• 2 sticks unsalted butter, room temperature
• 2 cups sugar
• 4 eggs
• 1 teaspoon vanilla
• 1 cup buttermilk
• 1 teaspoon salt
• 3 cups flour
• 1 teaspoon baking powder
• 1 pint blueberries (optional)

Butter Glaze Ingredients

• 1 1/2 sticks unsalted butter
• 3/8 cup water
• 1 1/2 cups sugar
• 1 1/2 teaspoons vanilla

Instructions — Preheat oven to 350°F

1. Grease a 10-inch bundt pan with butter and dust the pan with flour.

2. Cream together butter and sugar, then add eggs and vanilla.

3. Mix flour, salt, and baking powder in a separate bowl.  Alternate adding buttermilk and dry ingredient mixture into the butter mixture.

4. Stir in blueberries if desired.

5. Pour the batter into the prepared pan and bake for 50 minutes or until a toothpick comes out clean.

6. When the cake is done, make the glaze. Combine all ingredients into a small pan over medium-low heat. Stir continuously until the butter is melted and the sugar is dissolved. Do not bring to a boil.

7. Poke holes all over the warm cake using a knife and pour the glaze evenly on the cake while still in the pan. Allow the glaze to soak for 10 minutes, and then invert the cake onto a serving dish

Note: Do NOT allow the cake to stay in the pan for more than 15 minutes, or it will stick to the pan.

TIP: Make this cake one day in advance, as it is even better the second day!

Holiday Waffle Bar

Make brunch interactive with a waffle bar and let everyone build their own creation using sweet and savory toppings. Fun for guests of all ages.

Sweet: fresh berries, bananas, whipped cream, maple syrup, Nutella, sprinkles, crushed peppermint.
Savory: bacon, sausage, smoked salmon, sautéed veggies, shredded cheese, eggs.

TIP: Place a small crockpot on the waffle bar and fill it with maple syrup for that added touch. Warm syrup is the best!

Holiday Drinks

Mimosas, mulled cider, and hot chocolate are perfect drinks for brunch because each brings its own festive cheer to the table. Sparkling mimosas add a touch of elegance and celebration, creamy hot chocolate warms hearts with a sweet, comforting indulgence, and spiced mulled cider fills the room with the scents of cinnamon, cloves, and orange—instantly evoking the magic of the season. Together, they offer something for every guest, making holiday gatherings feel cozy and complete.

Cranberry Mimosa

A sparkling holiday twist on the classic brunch cocktail.

Ingredients (serves 6)

• 1 bottle chilled prosecco or champagne
• 2 cups cranberry juice (100% juice preferred)
• Fresh cranberries, for garnish
• Rosemary sprigs, for garnish (optional)

Instructions

1. Pour cranberry juice into champagne flutes, filling each glass about one-third full.

2. Top with prosecco or champagne.

3. Garnish with a few cranberries and a rosemary sprig for a festive touch.

Slow Cooker Hot Chocolate (Serves 8–10)

Rich and creamy, this slow cooker hot chocolate keeps warm for hours — perfect for a Christmas brunch that
delights both kids and adults. Make it extra special with a DIY hot chocolate bar, turning a simple drink into a jolly
experience. Set out a big pot of hot chocolate and let guests customize their drinks. Create a topping station with
whipped cream and marshmallows, aswell as mix-ins like peppermint syrup or espresso, and merry add-ins for adults, such as Kahlúa or Baileys.

Ingredients

• 6 cups whole milk
• 2 cups heavy cream (or half-and-half for lighter version)
• 1 can (14 oz) sweetened condensed milk
• 2 cups semi-sweet chocolate chips (or chopped chocolate)
• 2 teaspoons vanilla extract
• Pinch of salt

Instructions

1. Add milk, cream, condensed milk, and chocolate chips to your slow cooker. Whisk until everything is combined.

2. Cover and cook on LOW for 2 hours, stirring occasionally until chocolate is fully melted and mixture is smooth.

3. Once ready, stir in vanilla extract and a pinch of salt to balance sweetness.

4. Switch to KEEP WARM setting for serving.

5. Leftovers may be stored in the refrigerator and warmed up.

TIP: Be sure to whisk every 45 minutes to ensure the hot chocolate is not burning on the bottom.

Mulled Apple Cider

A cozy, spiced drink that fills the house with holiday aroma.

Ingredients (serves 8)

• 8 cups apple cider
• 1 orange, sliced
• 2 cinnamon sticks
• 4 whole cloves
• 2 star anise (optional)
• 2–3 tbsp honey or brown sugar, to taste
• Optional: ½ cup bourbon, brandy, or dark rum

Instructions

1. In a large pot, combine cider, orange slices, cinnamon sticks, cloves, and star anise.

2. Bring to a gentle simmer, then reduce the heat and cook for 20–30 minutes.

3. Sweeten with honey or brown sugar as desired.

4. Strain into mugs and serve warm.

5. Add a splash of bourbon, brandy, or rum for an adult version.

TIP: Be sure to whisk every 45 minutes to ensure the hot chocolate is not burning on the bottom.

The post Festive Christmas Brunch appeared first on Williamson County Living.

Brewer grew up with a passion for athletics. The Tulsa native played college football at Northwestern University and played his final season of football abroad in Parma, Italy. Sports taught him discipline and resilience, but it was that season playing abroad that changed his life in an unexpected way. “Italy ruined me for the better,” Brewer laughed. “The food culture, the wine, the way people gathered at the table — it changed me.”  While living in Italy, he found himself drawn into the pace of European culture—where meals often lasted late into the night and wine was never just a drink, but a companion to conversation, laughter, and connection.

After returning to the United States in 2014, Brewer dedicated the next four years to learning everything he could about wine—studying, tasting, and carefully saving so he could travel the world and explore renowned wine regions firsthand. What started as hobby grew into a calling, and in 2018, he moved to Napa Valley to learn firsthand from the heart of America’s wine country. With no formal credentials in the wine industry, he relied on persistence—knocking on doors, working tasting rooms, and immersing himself in every detail of winemaking, pairing, and presentation.

In 2020, during the midst of the pandemic, Brewer followed what he believed was God’s calling to Nashville. However, the relationship that prompted the move ended just days before his arrival. Instinctively, he reached out to his former youth pastors, who lived in Tennessee but were vacationing in Florida. They invited him to join them in Florida, where they prayed for guidance, and Brewer was able to reset before officially settling in Tennessee.

After visiting Florida, Brewer stayed on his youth pastor’s 25-acre farm in Arrington, lending a hand with their family business while piecing together his next chapter in life. It was during those months that he discovered the nearby city of Columbia. “It felt like walking into an episode of Cheers,” Brewer recalled. “Everyone knew each other’s names. People were kind. It had that small-town charm that just pulls you in.” Before long, Brewer and his brother moved to Columbia, and his family began investing in real estate there.

While Columbia was now home, Brewer still wondered how wine would fit into his future. That clarity came from a friend he met at the gym who asked him to curate a wine-tasting experience for her husband’s 40th birthday. Brewer recreated the elegance of a Napa Valley tasting in a Tennessee living room, and the response was overwhelming. “I realized there was a real hunger for that kind of experience — intimate, educational, and fun,” he said.

Word of mouth spread quickly, and Brewer was leading tastings at private homes, birthdays, and corporate gatherings. What started as a side project became something more: a calling to create community around the table. In March 2022, he officially launched Lessons from the Vine, crediting his faith, community, and determination for helping him start this business endeavor.

For Brewer, Lessons from the Vine is about more than wine; it’s about hospitality. A gift he credits back to his faith and upbringing. “Hospitality is my spiritual gifting,” he explained. “I want people to feel seen, heard, and cared for. Whether that’s through a perfectly paired glass of wine or just sitting across the table, that’s what matters most to me.”

Today, Brewer brings his expertise to curated wine events across Middle Tennessee, each one designed around the needs and interests of his clients. Some gatherings highlight themes—like Italian wines served alongside handmade pasta—while others focus on the essentials of wine tasting and appreciation. No matter the style, Brewer’s mission remains the same: to make wine feel approachable and to create genuine connections. “I love seeing people relax around the table,” he said. “Wine becomes the vehicle, but the real joy is in the conversations, the laughter, and the memories people take with them.”

Brewer also consults for local restaurants, helping design wine lists, train staff, and create pairings that complement the menu. “It’s been amazing to see how one simple yes to hosting a tasting has opened so many doors I never expected,” he said. “I thought I was moving to Nashville for one reason, but God had something different in mind. I had to trust that, even when it didn’t make sense in the moment.”

Lessons from the Vine is now in its fourth year, and Brewer is excited for the future. Earlier this year, he passed the exam and earned the title of Certified Sommelier. As he continues to balance his work as a strength and conditioning coach with his wine business, he continues to expand his reach in both corporate and community settings. For now, though, he remains committed to what started it all: gathering people around the table. “Wine is best when it’s shared,” Brewer said. “If I can help people slow down, savor the moment, and create memories together — that’s success to me.”

For additional information about booking private tastings, curated collections, and even collaborations with chefs for full food-and-wine experiences, visit lessonsfromthevine.net or email Brewer at andrew@lessonsfromthevine.net. Follow on social media @lessonsfromthevine.

The post Lessons from the Vine appeared first on Williamson County Living.

Co-founders and longtime Nashville residents Jeff Crabiel and Jake Strang are no strangers to hospitality. Between them, they have spent decades shaping experiences that prioritize connection over transaction. Ugly Bagel, which first made its mark at local farmers markets before evolving into a downtown storefront, is their answer to the fast-casual concept. It blends convenience with genuine care in a way that is rare in the space.

“We like to say hospitality is our bread and butter, and we’re thrilled to bring Ugly Bagel to a community like Cool Springs,” Crabiel said. “Our mission has always been to spread joy through life’s simple moments, one hand-rolled bagel at a time.”

That mission comes to life in ways both practical and playful. At the original Arcade shop, guests encounter a Bagel Concierge, a dedicated team member who helps with mobile orders, manages kiosks, and answers questions with a smile. There is also the Rolling Window, where visitors can watch bagels being shaped, boiled, and baked. It is a rare glimpse behind the curtain in a fast-casual setting. This blend of high-touch service and tech-enabled speed distinguishes Ugly Bagel from its peers.

The Cool Springs expansion builds on that foundation. For Crabiel and Strang, the move south into Franklin was always part of the plan. “We built Ugly Bagel for the suburbs,” Crabiel said. “Downtown was an important proof of concept, but we knew from the beginning that we wanted to serve the communities where people actually live. Cool Springs is vibrant, family-friendly, and underserved in the bagel department. It is exactly where we want to be.”

Meridian Cool Springs, the 60-acre mixed-use district that combines Class A office space with hotels, dining, and retail, provides a fitting backdrop for the brand’s next step. The shop features a special tile mosaic at the entrance reading “Spread Joy,” a message that captures Ugly Bagel’s ethos before customers even walk through the door. Inside, expect the same hand-rolled bagels, customizable cream cheese combinations, and specialty sandwiches that have fueled long lines at the downtown location. Ugly Bagel’s private-label coffee program, with blends like “Uggy’s Blend” and “El Jefe Brew,” will also return, with the team emphasizing catering and mobile to-go orders to serve corporate groups, busy families, and community events across the neighborhood.

The menu does not stop at the classics. Monthly flavor drops, a rotating selection of limited-edition bagels and spreads, are a cornerstone of the concept. Past hits have included the CMA Fest Dolly Parton Bagel with a pink sprinkle bagel, banana pudding schmear, and Nilla wafers; summer-favorite Key Lime Schmear with a Graham Cracker Bagel; the viral heart-shaped Red Velvet Bagel for Valentine’s Day; and for those craving savory, guests can expect the return of the Sage & Onion Schmear and the Truffle Garlic Bagel during winter.

The Cool Springs debut also carries larger implications for Ugly Bagel’s trajectory. What began as a small idea has quickly become a scalable model. “The response has been overwhelming from day one,” Crabiel said. “People don’t just want a perfect-looking bagel. They want flavor, quality, and a story they can connect with. This expansion is proof that when you combine great food with a mission people believe in, demand follows.”

Looking ahead, the founders are candid about their ambitions. Ugly Bagel is already exploring markets like Mt. Juliet, with additional Middle Tennessee neighborhoods under review. The team is also eyeing opportunities in Knoxville, Chattanooga, Huntsville, and Lexington. Expansion to the Southeast is expected to play a major role in the brand’s next growth phase, with franchising efforts on the horizon.

Our vision has always been bigger than one shop,” Crabiel said. “Every new location serves as a blueprint for how we take Ugly Bagel nationwide.”

For now, the focus remains firmly on Cool Springs. “We want guests to feel like they have walked into a place that is warm, welcoming, and a little unexpected,” Crabiel said. “Of course, they will get amazing bagels, but we also hope they leave with a smile.”

Ugly Bagel may call its creations “ugly,” but in Cool Springs, the future looks undeniably bright. For additional information, visit uglybagel.com and follow them on social media @theuglybagelco. Order online or better yet, stop by between 7 a.m. and 3 p.m. for a delicious, hand-rolled bagel at either location, and let them cater your next event!

CONNER MCKIEVER, based in Louisville, Kentucky, is a communications strategist working across hospitality, lifestyle, food & beverage, spirits, and music. Her writing and brand work spotlight the intersections of travel, food, and culture, with an eye toward experiences that spark connection.

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