Nothing assuages the guilt of snorting foie gras and huffing créme brulée better than doing it for a cause. So on Wednesday, when you tuck into chef Jeremy Barlow's cuisine at tayst, Nashville's first certified green restaurant, you can take comfort knowing that 25 percent of your bill will go to help schools and community groups grow gardens to supply fresh produce in urban Nashville. That means $5 from your clams puttanesca and $8 from your ribeye with blackberry sauce will go to Food Security Partners of Middle Tennessee's mini-grant program. Too full for Krispy Kreme bread pudding? Go ahead and splurge. Think of it as extra dollars that could help fund a water-catchment system and ultimately put more vegetables on the table for a hungry family.
Wed., Aug. 20, 5-10 p.m., 2008