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Wine Down Main Street 2019

New eateries join staples for delicious samplings

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Wine Down Main Street EastLeigh Desserts

EastLeigh Desserts owner/chef Leigh Smith made Pumpkin Cheescake shooters, Banana Shooters, chocolate and red velvet Cake pops and salted caramel apple pies for the gathering.

There are 12 new restaurants and caterers joining the 19th Wine Down Main Street lineup of the more than 30 restaurants and caterers.

The food sampling will be along Main Street, Public Square and in the VIP Lounge, which will be in the Harpeth Hotel’s Riverside Ball Room. They include 1799 Kitchen and Cocktails, Buca di Beppo, Buffalo Wild Wings, EastLeigh Desserts, Menu Maker Catering, Millers Ale House, Miss Daisy’s Kitchen, Pieology, Pueblo Real & Tito’s Food Truck, Ruby Sunshine, Taziki’s and Tiff’s Treats.

Buca di Beppo 

Buca di Beppo is all about family. Even the name, which means "Joe’s basement" in Italian, denotes bringing family, friends and neighbors together. It also promotes the Italian tradition of serving great traditional Italian food in somebody’s basement. Even the decor has a basement feel to it and the food is served family style, said Trish Styles, manager of the Cool Springs restaurant.

“Buca di Beppo loves being a part of the community,” she said. “The Boys & Girls Club is a great organization. Anytime we can give back, it’s a good thing. We love celebrating”

During WDMS, Buca di Beppo will serve their famous tiramisu, which is made fresh in house daily using an old family recipe — homemade lady fingers, soaked in dark rum and expresso, with hazelnut biscotti, marscarpone cheese and topped with cocoa. 

“It’s a 24-hour process,” Stiles said. “As we say, ‘Come get-chur Bucca on!’”

Buca di Beppo will be in the VIP Lounge in the new Harpeth Hotel.

EastLeigh Desserts

It took 20 years, but EastLeigh Desserts owner Leigh Smith finally made it to Nashville.

After a long weekend visit with a friend of a friend, she fell in love with the city and vowed to return — it just took a while.

A clinical recruiter at Vanderbilt during the day, Smith has a real passion for baking — especially desserts. After spending several years teaching baking techniques at the Germantown Farmers Market and pop up farmers markets in the area, Smith made the decision to start her own business. 

EastLeigh Desserts come straight from her home kitchen. Smith is no stranger to sharing her homemade cookies, cakes and other delicious desserts — before moving to Nashville from Massachusetts, she ran a part-time bakery from home.

Now, she’s catering weddings, corporate parties and other events. 

“I don’t remember how Denise [Carothers] found me, but when she did, she asked if I’d be interested in participating in Wine Down Main Street,” Smith said. “I said I’d be happy to.”

After all, her other passion is helping kids. In high school, she was part of the Big Sister program, and she supports programs that impact children. 

Along with pairing desserts for WDMS, EastLeigh provided a selection of desserts for the WDMS Media preview in early October. For the main event, Smith said she will serve Salted caramel apple hand pies and chipotle brownie bites.

Menu Maker Catering

Reiko Renee Tate, founder of Menu Maker Catering, was born in Nashville, but as a child, her family moved around before settling back in Music City.

The traveling opened her palate to a variety of foods, and while becoming a chef wasn’t on her to-do list, she was good at planning events. Before founding her catering business, Tate polished her talent as an event manager for a local law office. It provided the experience, but her creative side wasn’t satisfied until Callie Cottrell agreed to walk the Menu Maker Catering journey with her as the executive chef. 

“Now, we do carry-out pop up days, and the catering allows us to be more creative serving our clients and customers,” Tate said.

Tate met Denise Carothers through the Williamson County Chamber of Commerce, and she was instantly interested in helping with Wine Down Main Street. 

“I’m passionate about children and make sure to do what I can do so they can be productive and happy," Tate said. "This is an opportunity to be involved in the community.

“People are always happy to see us because we have great food."

Pieology

At Pieology, “we like to say our pizza speaks for itself,” manger of operations Erica Rodriguez said.

The California-based pizza company offers more than 70 toppings, including nine meats, a vegan protein, six cheeses, 20 locally sourced vegetables and a variety of seasonings, to put on a regular, whole wheat, cauliflower, vegan or gluten-free crust made fresh in-house each day. The sauce is also made in-house daily.

Every pizza is a unique, "make-your-own" delight.

“We like to get involved with the communities we are in,” Rodriguez said.

Pieology does fundraisers with schools, first responders and other community nonprofit organizations. The Boys & Girls Club is a natural fit.

“We are very excited to be a part of Wine Down Main Street,” Rodriguez said.

Tazikiís

Tazikiís has been a part of the WDMS scene since it brought its Greek Mediterranean food infused with a Southern flare to Franklin's Main Street in 2015. 

”Our food is 70% Mediterranean and 30% Southern,” said Lindsay Curtis, Taziki’s marketing director. "It‘s not all authentic. A few items have a Southern flare to them, since we're in the South.”

Curtis, formerly a member of the A. Marshall Foods team, is a longtime supporter of the work the Boys & Girls Club does with the local youth and appreciates that Taziki’s has the same commitment.

The Taziki’s gang sees the club and the WDMS event as “something special,” he said. 

“We love being a part of Wine Down Main Street, and we’re really excited about participating again this year,” he said. “We do this every year. Being a part of Wine Down Main Street is one way we support [the club].”  

Taziki’s supports numerous nonprofit organizations, but the company has a heart for children. Along with the Boys & Girls Club, “We work consistently with Gigi’s Playhouse and Bridges Domestic Violence Center,” Curtis said. 

At its Main Street booth Taziki’s will provide a sampling of its popular signature pasta and pita bread.  

“We’re looking forward to being there, and we hope everybody stops by to get some of our signature pasta and pita bread,” Curtis said.

Visitors to the VIP Lounge in the Harpeth Hotel will enjoy Taziki’s special basil pesto crostini appetizer, which pairs well with a Sauvignon Blanc wine.

While counting the days until the event, peruse this special section and become familiar with some of the many who make this event possible, hear from the kids, a volunteer and a board member and learn about the musicians, some of the participating eateries and more. The most importantly — make sure to get a ticket and HAVE FUN!

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