Karen Overton and David Wingo are hosting a beer and food event at Wedge Oak
Farm, just off I-40 near Lebanon, from 2-7PM on April 28th. The second
Seasoned Sunday will raise funds and awareness for the Women Farmers of
Middle Tennessee. 100% of the proceeds will go directly to WFOMT.
Seasoned Sunday will feature 5 local chefs: Shane Autrey of Smoke et
al., Delaniah Bringle of Peg Leg Porker, Katie Coss of Husk Nashville,
Private Chef William Gentry, and Claire Meneely of Dozen Bakery. The
chefs will prepare Wedge Oak Farm’s pasture raised, heritage breed meats
over live fires throughout the property. This Spring event will feature
lamb, pork, chicken, duck, goose, and chicken, many of which will be
prepared as whole animals. To complete the meal, these proteins will all
be accompanied by artisan cheeses, fresh breads, and seasonal vegetable
dishes from our talented chefs.
An outstanding selection on beer will be poured by five of Tennessee
finest breweries: Blackberry Farm Brewery, Calfkiller Brewing, Jackalope
Brewing, Southern Grist Brewing, and Yazoo’s Embrace the Funk. These
breweries have proven that they will bring their best. They each will
offer various beers, some of which are rare, limited, or only available
at the breweries. Guests have close access to chefs and brewers,
allowing them to interact. Live music will be performed throughout the
event by the fantastic Los Lemmings. Guests are welcome to take a
walking tour of Wedge Oak Farm to see all of the beautiful pasture
raised animals.
Seasoned Sunday is a family friendly event (children 12 and under are
free). Wedge Oak Farm’s delicious hot dogs will be provided for picky
eaters and s’mores made with Oliver and Sinclair chocolate and homemade
graham crackers are the perfect way for everyone to wrap up the evening.
Tickets and info: https://www.eventbrite.com/e/seasoned-sunday-tickets-60325126076?aff=eac2