Irish Whiskey Charity Dinner supports transportation and meals for Nolensville cancer patients

Irish Whiskey Charity Dinner supports transportation and meals for Nolensville cancer patients
Pork Belly Farmhouse will host its first Irish Whiskey Charity Dinner, featuring five-courses prepared by executive chef Kristian Morgan, paired with some of Ireland’s most notable spirits.
Proceeds from the dinner, at 6 p.m. on Monday, March 11, 2019, will benefit Round Up For Nolensville’s “Art from the Heart” program, an upcoming fundraiser that will assist Nolensville area residents battling cancer.
Tickets for the dinner are $200 per person, and can be purchased at the restaurant or by calling 615-283-7828. 
Art from the Heart is a fundraising event taking place on Saturday, April 27 at Mill Creek Brewing Co. Artwork and photographs from local artists will be on display and available for purchase via silent auction. Presented by Round Up For Nolensville, a 501c3, the event will support cancer patients in the Nolensville community, by helping to provide meals, transportation and other needs as they go through treatments. 
Pork Belly Farmhouse serves upscale, contemporary cuisine and is open for dinner and weekend brunch. The restaurant is at 7263 Nolensville Road, Nolensville 37135.

For more information on Art from the Heart and Round Up For Nolensville, visit

irish whiskey dinner
Passed Hors d’oeuvres:
Stout Lamb Hand Pies | Pairs with O’Hara’s Irish Stout
Shrimp, Lemon Dill Cream, Crostini | Pairs with Magners Irish Cider

Featured Menu:    
Grilled Marinated Skirt Steak with Cherry Demi-Glace served with Purple Potato Gratin, Micro Greens, and Horseradish Vin | Pairs w/ the Charmed Cherry cocktail made with Bushmills Red Bush Whiskey, Sweet Vermouth, and Cherry Shrubs

Irish Cheddar Mac & Cheese with Black Pepper Pork Belly | Pairs with Teeling Irish Small Batch

Bacon & Cabbage with Peat-Smoked Salmon and Irish Whiskey Glaze | Pairs with The Applecart cocktail made with Bushmills Black Bush Whiskey, Apple Cinnamon Shrubs, and Bitters

White Pudding served with Frisée, Pickled Vegetables and Lemon Dill Vinaigrette | Pairs with Sexton Irish Single Malt

Profiterole made with paired Maple Stout Ice Cream and Kerrygold Irish Cream | Pairs with the Celtic Coffee cocktail made with double-brewed coffee, Kerrygold Irish Cream, chocolate bitters and custom whiskey.

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