Close Out September With This Weekend's Food and Drink Events

You probably already know that today, Sept. 25, has been declared “Dolly Day” by many spots here in Nashville. (Or anywhere somebody is clever enough to get the "9-2-5" joke, y’know, the same people who get excited on May 4 for Star Wars and March 14 for pizzas and pies.) But it feels much more sincere when a Dolly-recognition is led by a fellow country music icon like Garth Brooks.

From open until closing today (10 a.m. until 2 a.m.), Garth’s Friends in Low Places Bar & Honky Tonk on Lower Broad is donating 100 percent of bar sales to Dolly’s Imagination Library and the Nashville Public Library to memorialize Dolly’s commitment to literacy efforts. Through her monthly book-giving program, the Imagination Library has donated more than 300 million books to children around the world.

You’ll note that I didn’t say “a portion of the proceeds” there. Garth is making it simple. Whatever the grand total of sales rings up at the end of the evening, that’s what they’re sending to Dolly’s organization. I feel like that calls for a Friday beer or three after work today.

Today also marks Giving Kitchen’s National Food Service Worker Day, and the Atlanta-based national assistance program would like to encourage everyone who is touched by restaurants or other food service workers to remember how important they are to our everyday lives. With costs climbing for everyone, Giving Kitchen is receiving more requests for aid than ever. They continue to step up to offer assistance to employees in the hospitality industry who find themselves in a time of crisis.

A couple of years ago, Sarah Gavigan of Otaku Ramen filmed a video with two of her employees who were beneficiaries of Giving Kitchen’s grants. Gavigan introduces the organization’s services to all of her employees as a part of onboarding, and she has long been an active advocate for Giving Kitchen. 

Restaurant employees can receive assistance for any number of situations. One of Gavigan’s employees described an unexpected health issue and how Giving Kitchen helped out:

I reached out to Giving Kitchen for assistance because I broke my foot and I was gonna have to have surgery, which was gonna require me to be off of work for three months. Applying for the Giving Kitchen was seamless. I just did my application online. It only took me probably about like 20 minutes to an hour to fill out, and then they called me back within a couple days. It felt like I was getting help with no questions asked.

Another former Otaku Ramen worker ran into a dangerous situation in his own home:

We had a mold infestation in our household that we didn't realize was a problem. My family had to move out of that house ASAP because it was at such a high level, and that put a lot of stress in our lives. So they took care of two months worth of my rental payment, as well as my electric bill, water bill, gas bill — whatever your needs are, it alleviates that so you don't have to be so stressful in a time of need.

After the crisis was over, he now helps to make sure other people know about the opportunities: “Now that The Giving Kitchen has helped me, I spread the mission through word of mouth. I tell everyone I can about how they helped me or if someone else is in need. I try to tell them how to get help with the Giving Kitchen.”

You can help Giving Kitchen help even more local restaurant workers by making a donation at the organization’s website. And leave somebody a really big tip today!

Finally, now that the infernal months of August and September are almost over, Karen Overton of Wedge Oak Farm is teaming up with chef Trey Cioccia of The Farm House and Black Rabbit to celebrate the promise of impending autumnal delights with a special farm dinner from 3 until 7 p.m. this Sunday, Sept. 27, at Overton's farm in Lebanon.

Tell Waze to take you to 3964 Old Murfreesboro Road W., Lebanon, 37090, so that you can be a part of what Overton and Cioccia are calling "Sept-Embers." Attendees will enjoy live music from Los Lemmings, along with cocktails, wine, beer and passed appetizers. After the opening salvo of fun, guests will sit down to a dinner prepared over fire pits in the meadow behind Overton's commercial kitchen.

The planned menu includes farm-raised chicken, butter-basted and roasted on a coal-fired rotisserie, and roasted Mangalitsa pork cooked over fire as well. Seasonal and locally grown salad, succotash and vegetables will fill out the table at the dinner.

Make plans and make reservations for what will surely be a special evening down on the farm!