I don’t think I’ve paid enough attention to how successful Birmingham, Ala.-based fast-casual restaurant Taziki’s Mediterranean Cafe has become. Since Keith and Amy Richards opened their first location in 1998, the company has grown to more than 100 outlets.
I discovered this when I was researching local restaurants that were participating in Dining With Gratitude, which is a fund- and awareness-raising event for Giving Kitchen — the Atlanta organization that doles out millions of dollars in grants ever year to aid food service workers in times of crisis. I was impressed by Middle Tennessee participation in DWG, but as I dug deeper, it turned out that Taziki’s represented the majority of participating restaurants. There are an astonishing 13 outposts of Taziki’s within 30 miles of downtown Nashville, so that means there’s probably one near you.
That will make it easy to take part in another benefit for Giving Kitchen that Taziki’s has planned to run from Nov. 12 until Giving Tuesday on Dec. 2. Taziki’s locations will be taking donations online and in stores with a goal of raising $31,000 to assist Giving Kitchen in their mission.
The restaurant understands the value of the nonprofit because Giving Kitchen has provided support to 73 Taziki's employees over the past two years. This help extends past just the employee getting the assistance; it affects every employee who works with them as well as their families and the surrounding community.
All you have to do is enjoy a delicious and healthy meal of Mediterranean food at a Taziki’s near you, and contribute a little extra on top of your bill to help them reach their fundraising goal!
Chef Ron McKinlay
If you’ve ever attended any of the Guest Chef Series dinners at iggy’s, you know those events aren’t just great meals; they are pretty much a dinner party hosted by chef Ryan Poli and his friends. The next installment will feature a Canadian snowbird flying south for a few days when Toronto chef Ron McKinlay visits on Thursday, Nov. 13.
Chef Ron McKinlay spent two decades working in Michelin-starred kitchens across the U.K., Australia and the Middle East before helming the kitchen at Toronto’s renowned Canoe. After eight years running the kitchen, McKinlay has spent the past year traveling and soaking up new ideas and cultures, walking the earth like Caine.
Seatings are $120 per person and are available throughout the evening. The chefs will offer seven courses — served family-style — expertly prepared by Chef McKinlay and Chef Poli. Because of the nature of this event, they will not be able to accommodate allergies or dietary restrictions. Here is the menu they’re planning:
- Onion Soup: Parmesan custard, caramelized onion, bay oil
- Crudo of Hiramasa: red pepper reduction, preserved lemons, fennel, olives
- Foie Gras Toast: dried cherry marmalade, candied almonds frisse salad
- Caramelized Cauliflower + Duck Egg Raviolo: truffled duck jus gras
- Lumache Fra Diavolo: fermented peppers, tomato, Maine lobster
- Larded Beef Tenderloin: sauce au poivre local mushrooms, fall vegetables
- Vanilla soft serve with birch syrup sundae
I wouldn’t wait long to make a reservation for this special dinner. I imagine it will sell out sooner rather than later.
I’ve been a fan of the spirits from Charleston’s High Wire Distilling for years, and the whiskeys they make using heritage grains have been a part of my regular rotation for quite a while. But High Wire is a small operation, and it’s hard to grab valuable shelf space for your brand at local stores without someone to keep your product at the forefront of storeowners’ and buyers’ brains.
That has changed lately, as High Wire has hired local beer and spirits expert Matty Hargrove to represent their line in Nashville. You might have met Matty during his work with Blackberry Farm Brewery. If so, you know how knowledgeable he is — and how much fun it is to learn from him.
While I could tell you everything I know about High Wire’s entire product line, you’d be better off hearing it from him. Fortunately, you’ve got an opportunity coming up on Thursday, Nov. 13, from 4 until 7 p.m. at Colonial Wine & Spirits at 401 Franklin Pike. He’ll be pouring samples of many of his wares, and the one you should especially ask about is High Wire’s fantastic new Wheated 7-Year Old Jimmy Red Bourbon Whiskey. It is really remarkable!
New Dialect
Finally, when Bastion first opened up in Wedgewood-Houston nine years ago in the days when free parking was copious in the neighborhood, their upstairs neighbors were the experimental dance group New Dialect. Choreographer Banning Bouldin created and rehearsed new works with the group and taught lessons in the space, and they became beloved neighbors and customers of Bastion. Josh Habiger and his crew saw a connection between the young restaurant’s attitude of innovation and the creative energy of New Dialect.
Fast-forward almost a decade, and Bastion is a nationally respected restaurant, while many creative arts organization are struggling to remain solvent in the face of severe funding cuts by public sources. To help out their friends and neighbors, Bastion is opening for a special Sunday supper on Nov. 23 to help directly raise funds so the dancers can keep bringing joy to audiences.
As part of the evening, the dance troupe will perform in and among the diners, and a special dinner will begin at 6 p.m. You can bet that all involved will be bringing their A games, so make your reservations ASAP for this intimate event. All ticket sales are final, and a portion of the ticket price will be tax-deductible.
