You love throwing a good party, and what better time than now that summer has arrived, right? As the perfect host, you start with the guest list, then focus on the food and drinks, and lastly, make sure the décor is to your liking. If you want to take your party to the next level, then this one detail can make a surprisingly big impact: hiring a professional bartender. Whether you’re hosting a small private gathering, a holiday gathering, or a backyard barbecue, a bartender will transform the occasion into a spectacular soirée for all, including the host.

One of the greatest benefits of hiring a bartender is the freedom it gives the host to be just that, a host. Instead of spending time making drinks, replenishing supplies, and cleaning up spills, the host can focus on what matters most — mingling with guests and enjoying the party.

A professional bartender will keep the beverage service running smoothly, ensuring everyone is served their favorite drinks and cocktails throughout the event. Like the special mimosas at brunch or the old fashioned or martini before you sit down for that fancy dinner. They also add a level of sophistication, giving guests that top-notch experience.  

Before the event, the bartender will work with the host to create a signature cocktail list or recommend drink pairings. Many bartenders will customize drink menus to match the event’s theme, a personalized touch that guests will remember long after the party ends. 

Beyond convenience, hiring a bartender can also save money. Yes, it’s true. Experienced professionals can assist with determining how much alcohol, mixers, ice, and glassware will be needed, helping hosts avoid overbuying or running out of essentials, which is a huge party foul. Since all professional bartenders are required to hold ABC Liquor Licenses, they follow responsible serving practices, including monitoring guests’ alcohol consumption, which ultimately makes a safer environment for everyone — a plus these days for sure.

Whether you’re planning an intimate gathering or a large corporate event, a bartender brings a welcoming presence that enhances the entire event for everyone. It’s a simple addition that allows hosts to relax, guests to feel cared for, and the party to flow with ease from beginning to end. After all, the best parties are the ones where everyone, including the host, gets to enjoy the celebration.

To see for yourself, we invite you to raise a glass at Project Open House on Thursday, August 27, where guests can experience firsthand how a professional bartender can elevate any celebration. Tiffany Dodson, owner of A Twisted Lime for more than 10 years, will be crafting specialty cocktails created especially for the occasion.

Tickets are available at williamsoncoliving.com, with proceeds benefiting Folds of Honor Tennessee, an organization that provides educational scholarships to the spouses and children of America’s fallen and disabled service members. It’s an opportunity to give back to those who have sacrificed so much. We hope you will join us in helping make dreams come true!

The post Raise the Bar this Summer appeared first on Williamson County Living.

Ingredients & Equipment

• Lemons: 10–12 organic lemons, standard or Meyer
• Alcohol: 1 bottle (750ml or 1 liter) of high-proof alcohol, such as Everclear (151 or 190 proof) or 100-proof vodka
• Sugar: 1 1/2 to 3 cups granulated white sugar, to taste
• Water: 1 1/2 to 3 cups filtered water
• Equipment: Vegetable peeler, 1-quart or 1-gallon Mason jar, fine-mesh strainer, coffee filters or cheesecloth, funnel, and glass bottles for storage

Instructions

1. Prep the Lemons: Thoroughly wash and scrub the lemons to remove any wax.
2. Infuse the Alcohol: Place the lemon peels in a large glass jar and pour the alcohol over them. Seal the jar tightly and store it in a cool, dark place, such as a pantry, for 7 to 30 days. Shake the jar every few days. The alcohol is ready when it is bright yellow, and the peels have lost their color.
3. Make Simple Syrup: In a saucepan, combine the water and sugar. Bring to a simmer over medium heat, stirring until the sugar is fully dissolved. Let the syrup cool completely to room temperature.
4. Strain and Combine: Strain the lemon-infused vodka through a sieve lined with cheesecloth or a coffee filter into a large pitcher or bowl, discarding the peels. Combine the lemon alcohol with the cooled simple syrup and stir.
5. Bottle and Age: Pour the limoncello into bottles using a funnel. While it can be served immediately, letting it age in the refrigerator or freezer for another week or two will improve the flavor. 

Tips for the Best Limoncello

• Why Organic? Organic lemons are preferred because non-organic lemons are often coated in wax and may have pesticide residues on the rind.
• Avoid the Pith: The white pith, the layer between the zest and the fruit, is bitter. If you get any on the peels, scrape it off with a paring knife.
• Storage: Keep limoncello in the freezer; it will not freeze solid due to the high alcohol content and is best served ice-cold. It can be kept in the freezer for up to a year.
• Adjusting Sweetness: The ratio of sugar to water can be adjusted based on preference. A 1:1 ratio (1 cup water to 1 cup sugar) is a good starting point.

Note: The lemons look pretty fermenting in the glass jar and add interest to a kitchen counter. You can purchase interesting bottles at World Market or online at Amazon. Design your own label and create an interesting gift.

The post A Taste of Italy at Home — Limoncello appeared first on Williamson County Living.

I have been on an insulin resistance soapbox with my patients for at least a decade. In extremely simple terms, insulin resistance is a super-tired pancreas that cannot keep up with the level of glucose in the bloodstream. I cannot count how many times I have uncovered insulin resistance, pre-diabetes, or even full-fledged diabetes in the unsuspecting patient. I frequently remind patients that, in today’s world, unless you’re intentionally supporting insulin sensitivity through your lifestyle and nutrition choices, you may be unknowingly overworking your pancreas.

Having elevated glucose in your bloodstream is about one of the most poisonous things you have lurking in your body. High glucose levels destroy tissues, cause cellular dysfunction, and lead to rampant inflammation. This is why the pancreas releases insulin when glucose levels rise, to bring them back down. Dr. Casey Means stated in her book Good Energy, “Refined added sugar causes astronomically more deaths and disability per year than COVID-19 and fentanyl overdoses combined. We need to see refined sugar for what it is: an addictive, dangerous drug that has been included in 74 percent of the foods in the U.S. food system and for which the body needs zero grams in a lifetime.” 

Currently, our country is in an insulin resistance and obesity crisis. If you have not yet read The MAHA Report, created by the Make America Healthy Again Commission, I would encourage you to do so. The link is provided at the bottom of this article for reference, but let’s review a few of the extremely sobering findings from the report. One in five children over the age of six is obese, 75% of American youth are ineligible for military service primarily due to obesity and Diabetes, and 70% of children’s calories come from ultra-processed foods. 

After examining the realities surrounding nutrition and chronic disease in our country, it’s time to look at the cultural shift in health that this new food pyramid brings. Its core message is refreshingly simple: focus on eating real food, defined as whole, unprocessed, non-modified foods. This shift would transform our country’s health crisis, and the new food pyramid promotes real food, which is a huge win.

No one can argue that ultra-processed food is healthy. In fact, after the introduction of processed foods in the 1950s, our rates of obesity have tripled. According to Dr. Casey, these ultra-processed industrial foods are chemically engineered to be addictive and make up nearly 70 percent of the calories that people in the United States consume today.

I encourage my patients to eat as many different whole foods as they can. I try to use simple suggestions, such as having as many colors on their plate as possible or making a 10-plant smoothie. I encourage shopping at the farmers’ market to support local farmers and try new foods. The diversity in whole foods feeds the microbiota (the trillions of bacteria living in our gut) and microbiome (the ecosystem of our GI tract). Eating as many colors as possible provides our bodies with essential phytonutrients that support cellular function and detoxification. 

The new food pyramid also prioritizes protein. Again, I encourage my patients to get protein from trusted sources as local and organic as possible. A steak from your local farmer via a cow raised on grass is completely different from a steak from a cow raised on corn in a feedlot. Protein is essential to helping us not overeat, maintaining muscle mass, and promoting cellular recovery. Realfood.gov provides appropriate portion sizes and daily protein recommendations based on your age and size. 

A note on fats. The new food pyramid advises using olive oil, butter, or beef tallow instead of seed oils. It still advises that this should be a very small percentage of daily calories consumed. When in doubt, use olive oil. It has been around for thousands of years and has stood the test of time. Personally, I look forward to seeing more unbiased studies on seed oils in the future, not biased by the food industry. 

Lastly, if you take nothing else from the new pyramid, take this away. Sugar is not on the new pyramid at all with excellent reason. If Americans could modify their intake of unnecessary sugar, we could make a shift in our health crisis. Critics want to highlight the controversial points, such as dairy and red meat being prioritized on the food pyramid, but let’s focus on the huge wins of this shift rather than getting lost in the weeds. 

STEPHANIE FENNEMA, PA-C, has been a Physician assistant for 20 years. She started her career at the University of Alabama at Birmingham’s surgical PA program and has never lost her love for surgery and sutures. She has functional medicine training through the Institute for Functional Medicine and spent nine years working alongside a functional medicine MD.

The post The Food Pyramid Gets a Makeover appeared first on Williamson County Living.

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.