called Taking Nashville's Table to Higher Ground, created to benefit Nashville charities Mobile Loaves and Fishes and the Community Resource Center, which helped sustain victims and volunteers after the devastating May flood. Hopefully some of you were able to jump on the ticket offer before all the tables sold out. A full house enjoyed a seven-course meal plus wine pairings Tuesday night at the Cannery Ballroom and went home full and happy.
Legendary Nashville writer and food historian John Egerton emceed the event, which he kicked off by introducing the man who was the driving force behind the project, Nashville Realtor Thomas Williams. A dedicated foodie and avid supporter of the local restaurant scene, Williams was greeted with a standing ovation from the 250-plus attendees. The man obviously has deep roots in the community.
Egerton delivered a short soliloquy about how we Southerners often deliver food to the grieving as a way to express concern and support in ways that reach far past verbal. Even the most laconic of Southerners will cook up a favorite recipe in tribute to someone who needs their support. If you didn't really like them, Egerton joked, you could always stop by Kroger on the way to the funeral home.
So Tuesday's event was like the Southern Foodways Alliance master chefs' version of bringing food to comfort our grieving community in the aftermath of May's flooding. The chefs from around the region who contributed their talents were:
John Fleer, Lonesome Valley, Cashiers, N.C.
John Currence, City Grocery, Oxford, Miss.
Lee Richardson, Capital Hotel, Little Rock, Ark.
Linton Hopkins, Restaurant Eugene, Atlanta
Kelly English, Restaurant Iris, Memphis
Nick Seabergh, Giardina's, Greenwood, Miss.
David Gaus, Washington, D.C.-based pastry chef and restaurant consultant (his company is called DamGoodSweet)
