West Side Chefs Cook Five-Course Dinner to Benefit The Nashville Food Project

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On Saturday, January 18, a number of chefs from a variety of western Nashville’s favorite establishments join together for a five-course meal to benefit The Nashville Food Project. Robert and Elizabeth Spinelli will host the event at perl Café and Market in Bellevue, with chef Robert Spinelli providing one of the courses. Check out the amazing menu (which is subject to change):

First Course: Silken Turnip Soup, Richard Jones of Green Door Gourmet

Second Course: Vermouth Broiled Parmesan Oysters with Melba Toasts, Ian Coppock of perl (formerly of Mason’s)

Third Course: Triple L Ranch Oxtail Ragout with Hand Cut Noodles, Nick Smith of {PUB}licity

Fourth Course: Seared Pork Belly with Blood Orange, Brussels Sprouts, Pomegranate & Grated Horseradish,
Robert Spinelli of perl

Fifth Course: Beet Cake with Chocolate Ganache, Candied Chioggia Chip, Sweet Beet Emulsion & Buttermilk Ice Cream, Nora Allen, pastry chef at Porter Road Butcher

Nonalcoholic beverages will be provided, but guests are invited to bring their own wine, beer, or other libations if interested (with no cork fee). Tickets are $80 per person or $150 per couple, and the dinner will be worth every bit of that. I’ve been lucky enough to have food prepared by each of these chefs, and they all make fantastic food. Have you tried the cinnamon roll at Porter Road Butcher? If not, you should.

The idea for the dinner came from the Spinellis, who have hosted a number of similar events benefiting other nonprofit organizations. Helping out in this way was a goal of theirs when they opened the cafe last year. They decided to call on nearby chefs to help out in order to highlight the talent on the West Side.

Proceeds from the event go directly to The Nashville Food Project, and a portion of ticket prices are tax-deductible. For more details, visit the ticket sales website.

West Side Chefs' Benefit for The Nashville Food Project
Saturday, Jan. 18, 6:30 to 9:30 p.m.
perl Café & Market
7114 Highway 70S, Suite 109

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