Set for Nov. 7, the evening begins at 6:30 p.m. with the "water break," hors d'oeuvres prepared by Vivek Surti of VEA Supper Club and moonshine cocktails created by the esteemed staff of Drink Music City, who will also provide wine pairings with each dinner course.
Dinner starts at 7 p.m. and will feature a whole hog (snout to tail!) and a bounty of seasonal vegetables for the dinner, all provided by Smiley's Farm. Margot McCormack of Margot Cafe and Marché, Tyler Brown of the Capitol Grille at the Hermitage Hotel, and Laura Wilson of the Nashville Farmers' Market's Grow Local Kitchen will be preparing the main courses and side dishes that will include porchetta, roasted sweet potatoes, greens and cabbage among many, many others. Mindy Merrell and R. B. Quinn of Cheater Chef will provide the biscuits and cornbread, and pastry chef Megan Williams of Etch will prepare dessert, most likely featuring apples.
Tickets for the event are just $50 per person and include all food and drinks. Proceeds benefit the Nashville Farmers' Market's ongoing work to support local agriculture and educational programs. Vegetarians (or non-pork eaters) can be accommodated by emailed request to jolie [dot] yockey [at] nashville [dot] gov.
Thursday, Nov. 7, 6:30 p.m.
Nashville Farmers' Market
800 Rosa Parks Blvd.
Tickets: $50 per person and includes dinner and drinks
available through Hands On Nashville
Table sponsorship option is available