Join us for a night of storytelling inspired by food: tales of memorable meals and meals gone wrong, restaurant debacles and kitchen calamities—and more. We don't know just yet what our storytellers will dish up, but we know it'll sound good! (And if you've got a story of your own, bring it!)
Brought to you by The Porch, Nashville's nonprofit literary center. $10 suggested donation will The Porch's programming and operations.
We're bringing the popular Third Thursday Community Potluck (created by Dirty Pages participant Nancy Vienneau) to the Nashville Farmers' Market — so you can cook and share your favorite dirty pages.
Bring a main dish, side or dessert to share (and maybe some copies of the dirty page to share too).
We also will hear a bit from Metro Human Relations Commission (one of our Dirty Pages sponsors) about their new SOW Nashville community garden project.
Cash bar available.
Please RSVP so we'll know how many tables to set!
Java Hemmat and Karla Ruiz, both featured in the Dirty Pages exhibit — and both food entrepreneurs, cooking out of Conexión Américas' Mesa Komal kitchen — have created an extraordinary lunch that draws from and blends their respective cultures and food traditions.
A PERSIAN / MEXICAN LUNCH $10
Achiote de Pollo
richly marinated chicken in fragrant cumin and fresh herbs, folded in banana leaves and inspired by Mexican Mayan cuisine
Persian Saffron Rice
aromatic and fragrant rice, brightly woven with saffron
Local robust tomatoes with crispy cucumbers and a minty surprise
Hummus Chick Chi
cardamom and rose water gluten-free cookies
guavs pulp empanada
Lemon Grass Honey Tea
Karla Ruiz, one of the featured women in the Dirty Pages exhibit, demonstrates her amazing tamales at 11:00 am and talks about the food inspirations she draws from her native Mexico and her Spanish heritage. And, she'll be preparing items that you can enjoy for lunch — or take home — including
–green peppers + cheese (veggie)
–chorizo + cheese
–kale, mushrooms, corn with habanero cheese
–dulce de leche cheese cake
Karla and her company, Karla's Catering, grew from her association with Conexión Américas' Mesa Komal kitchen.