APRON, the non-profit that assists workers in the restaurant industry with financial problems due to health or other personal matters, is having a city-wide Dine-Around fundraiser today, Wednesday, Feb. 3. Part of the proceeds today from these restaurants will be donated to APRON to help fund their efforts to help the local restaurant community. Continue reading
Apron, the local organization that helps fund restaurant workers facing medical or other money problems, will get another boost, this time from Joella’s Hot Chicken, the latest concept from Louisville restaurateur Tony Palombino. Joella’s Hot Chicken will throw a party to kick-off the benefit program. Continue reading
On Sept. 17, APRON will host its third annual Delectable Distillery Tour at Maker’s Mark Distillery in Loretto, Ky. Chefs Anoosh Shariat of Anoosh Bistro, John Plymale from Porcini, Michael Crouch at Bistro 1860, Joshua Moore of Volare Italian Ristorante and Dean Corbett of Corbett’s, Equus and Jack’s Lounge will prepare Maker’s-inspired dishes. Bartenders Matthew Landan at Haymarket Whiskey Bar, Jason Cobler at Harvest, Felicia Corbett from Varanese and Jason Stark of Martini Italian Bistro will prepare cocktails made from Maker’s Mark, Maker’s 46 and Maker’s Mark Cask Strength bourbons.
Tickets cost $125 if you drive yourself, or $150, which includes a round-trip bus ride from Louisville; seats are limited. There will be valet parking at the distillery, 3350 Burks Spring Road, Loretto.
The dinner is progressive, served at various places around the Maker’s Mark campus. Eight staggered seatings every 20 minutes begin at 5:40 p.m. until 8 p.m. Bus riders will be seated during the 7:40 and 8 p.m. cycles.
All proceeds from the event go to support APRON Inc., a nonprofit that helps employees of independent restaurants facing health or financial crises.
This will be a dressy cocktail event, so spiff up. Click here to register.
Sunday, July 12, APRON is hosting a fundraiser titled “A Taste of Independents” at The Olmsted, 3701 Frankfort Ave., from 1-4 p.m. Over 25 local restaurants will participate, offering tastes of their best dishes. Beer, bourbon and wine will be available, and there will be a silent auction and live music from the Robbie Bartlett Duo. Continue reading
Wednesday, Jan. 28 starting at 5:30 p.m., Science Hill Inn, 525 Washington Street, Shelbyville, will offer a special “German meal with a Southern flair,” to benefit Apron, Inc., an organization that helps food industry workers in times of need. Science Hill chef Ellen Gill McCarty benefitted from Apron’s assistance during her recent bout of cancer treatments, and wanted to give back to the group that helped her. Continue reading
Restaurant industry workers–chefs and line cooks, servers, bar tenders, dishwashers and other back-of-the-house essential workers–are notoriously less protected by worker benefits such as sick leave and health insurance. When financial hardships caused by illness or injury strike, Apron, Inc., a non -profit focused on helping restaurant workers in need, steps in. Tuesday, Jan 27 diners can help by patronizing Dine Around for Apron at any of the more than 40 Louisville-area restaurants that will donate a portion of the day’s profits to Apron. Continue reading
No one really needs a good excuse to eat out in Louisville. Well, maybe you do on a Tuesday night, when you don’t normally have a date night. Continue reading
The Disco Ball is the name for this year’s annual APRON fundraiser scheduled for June 2.
Themed “We Are Family,” the event will feature restaurants serving cocktails, appetizers and desserts to what will likely be a large crowd. Continue reading
“It’s hard to find a place where everybody knows your name when you’re a vagabond.”
I’ve lived in seven different cities since I graduated from high school. By the time I became familiar with my surroundings in one place, it would be time to load up the Mercury Tracer and set up house in a new neighborhood in a new apartment with a new roommate. No time to become a regular at a local neighborhood restaurant or bar. But my life has changed in the past few months. Continue reading