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Sarah and Jimmy Wiseman
2 of 33
Sarah Hayes and Alicia Boswell
3 of 33
Patrick Vincion, Chelsea Powell, Anessa and Stan Spiegeoman
4 of 33
Nicotsia Reeves and Anna Greer
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6 of 33
Allen Adams, Julia Mason, Dale Levitski
7 of 33
Nick Laganas and Eric Hyre
8 of 33
Aaron Armentrout and Shahad Abdulrahman
9 of 33
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11 of 33
Trevyn Stegall, Ashton Callis, Billy Stansbury
12 of 33
Jerimiah Steger, Chris Anderson, Ben Kelly
13 of 33
Scott and Ashlea Shepard
14 of 33
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Nick Castro
16 of 33
Jarred and Jackie Smoke, Harrah and Brian Fishbine
17 of 33
Karman Myers and Heather Thornsby
18 of 33
Becca Heckman and Cory Bronson
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Patty and Don Mowrey
21 of 33
Zach McGinty and Ali Layman
22 of 33
Shirley Palmer and Chiquita Palmer
23 of 33
Renae Jones and Janet Jones
24 of 33
Chad Welch and Preston Lane
25 of 33
Tony Madarang, Bailey Magee, Anthony Richie
26 of 33
Alexandra Lumb and Nathan Embry
27 of 33
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Cristian Mosquera
29 of 33
Jenny Jackson, Janna Landry, Brian Barry, J.R. Roper
30 of 33
Morgan Hegemeyer and Caitlin Powers
31 of 33
Melinda Kellams, Betty Santi, Laura Swafford, Ryan Millikan
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Lacey Keally, Kelli Dill, Lauren Hocker
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Ben Mercer and Sarah Light
Nashville Lifestyles hosted the 3rd annual Brunch & Bloodys event at Union Station Hotel Nashville, where guests sampled breakfast bites from local restaurants, enjoyed the Bloody Mary bar featuring Walker Feed Co. and American Harvest Vodka, and live music.
Participating restaurants included: Another Broken Egg Café, Carter's, EiO & The Hive, WestEnd Kitchen & Bar, Kitchen Notes, Sinema, Saint Anejo, and Tánsuo. Other sponsors included City National Bank, Alfa Romeo, Electronic Express, Electrolux, Doug Jeffords, J.M. Thomason, and The Mall at Green Hills.
Winners:
First Place Winner: Saint Anejo (Hot Chicken and Waffles: waffle fried chicken, spice, jalapeño vanilla maple syrup)
Second Place Tie: Kitchen Notes (Avocado Toast: whole wheat english muffin, avocado, goats milk feta, sunny up quail egg, hollandaise, fresno peppers) and Another Broken Egg Café (Shrimp & Grits)
Photos by Nathan Zucker