The 2017 Meal That Heals Fundraiser at Nashville’s Biscuit Love’s New Location
The Meal That Heals was a fundraiser hosted by Fresh Hospitality and the Shalom Foundation at Biscuit Love’s third outpost in Franklin, just outside of Nashville, on May 13. Seven notable chefs served a wonderful five-course, family-style dinner with all proceeds going toward medical needs and surgeries for impoverished children in Guatemala City, Guatemala. In addition to enjoying great food for a good cause, guests at the event got a chance to peek inside Biscuit Love’s soon-to-open third location.
First things first, the starters at the Meal That Heals were from pitmaster Patrick Martin (Martin’s Bar-B-Que) and the signature cocktail was a Sherry Cobbler you can find at Biscuit Love (courtesy of owner Karl Worley). We walked around sipping Sherry Cobblers, feeling lavish, and browsing silent auction items like the original whole-hog backyard cookout for fifty people that Martin had agreed to provide for the charity. (By popular demand, this spontaneously turned into three separate backyard cookouts for 100 people each, auctioned at five grand each!) There were fishing and ski trips and other fabulous local art and artisans, too. (Sips Sherry Cobbler…)
The family-style dinner began with a fabulous dahi papadi chaat from chef Maneet Chauhan (, Tànsuŏ). Course one, created by chef Rob Newton (Nightingale 9), was a gnocchi with crab, asparagus, and arugula. Chef Andrew Little (Josephine) made smoked monkfish, asparagus, and mushrooms. Chef Erik Niel (Easy Bistro) chose to combine braised beef, embered local shiitakes, mushroom soubise, watercress, and spring onion ash in the next course. For dessert, chef LisaMarie White (Marsh House) used Olive & Sinclair dark chocolate pâté, salted caramel, and toffee with sweet ice cream.
The event took place in what will soon be Biscuit Love’s third location, opening soon in the Lillie Belle Victorian House. I did not know the location prior to the fundraiser, so it was a huge surprise. It is a combination of beautiful, bucolic, and chic. It is a classic space inside; around back is an open patio-like area, a fresh and cozy space, with Edison bulbs dangling around its entirety from the stationary roofing. But who knows what will change and what will stay the same? Renovations will be taking place this summer, and Sarah and Karl Worley, the co-founders of Biscuit Love, are hopeful for a late summer launch. It is safe to say the atmosphere will be rooted in Southern allure and hospitality.
Biscuit Love started as an adored Nashville food truck. With enough love, they upgraded to brick-and-mortar, first in the Gulch neighborhood before expanding to Hillsboro Village — and, soon, to Franklin as well.