Big (and getting bigger) news

Tags Restaurant, Nashville, Website

It’s a boy!!!!!

Yes, friends and family. That growing bulge under my white chef’s coat, some 21 weeks along, will culminate come Oct. 4 or thereabouts as the one and only Porter Howell Wilson. Proud papa-to-be Grant Wilson, the pride of Portland, Tennessee (aka the Strawberry Capital of the World) and my husband of three years come this September, before long will have something to bounce on his knee.

Here’s the story on the name: Our ground rules were that if the child was a boy, Grant would get artistic direction, and I would get artistic direction if the child was a girl. Howell is one of Grant’s family names. So the first words out of my mouth when Grant told me the name of Porter Howell Wilson were, “You know, that means a dishwasher, right?” Given my profession, the lad may be fulfilling his destiny sooner rather than later. Porter will join strapping 9-month-old Finley Raley, son of our bar manager Terry Raley and wife Patricia, as Ombi babies.

As for the pregnancy: Can’t wait for the long, hot summer, yessiree. I’ve felt just fine but have been craving Kien Giang, the awesome Vietnamese restaurant on Charlotte. (Check out what our good friends at WhereTheLocalsEat.com have to say about them: http://wherethelocalseat.com/Nashville-Best-Restaurants/Kien-Giang-Nashville-TN-WebID-17652.aspx.) Kien Giang used to be my recovering-from-a-long-night-out food. Now it’s just food. I get the pancake with pork and shrimp, and the pho No. 3 with tendon and spring roll. And believe me, I can eat them all.

Oh, and I miss raw sushi terribly (sigh).

Speaking of long, hot summers, a reminder that Ombi offers refreshing drink and food specials, in the bar and patio area only, from 4–7 pm every day but Sunday. Terry’s delicious, Nashville Lifestyles magazine-featured D’Arbo cocktail will set you back $8, a $2 discount from the regular cost for that and other specialty cocktails. It’s $6 for your choice of premium vodka martinis, $5 for classic rye Manhattans, and half-price for draft beer, wine by the glass and white sangria. And the whole bar menu is full of tapas and other discounted menu items, all under $10. Be there—Aloha!

COMING UP:

—We’re way fired up for Generous Helpings 2008, 6–9 pm next Wednesday, May 28 at the Nashville Convention Center Ballroom, which benefits Second Harvest Food Bank. I’m serving as restaurant chair for the event, and super sous chef Cooper Brunk representing Ombi. You can get tickets and read more about it at www.secondharvestnashville.org. Here’s a brief summary from the website:

“Generous Helpings is a culinary benefit and silent auction supporting Nashville’s Table, a Perishable Food Rescue Program of Second Harvest Food Bank. A portion of the proceeds also benefits the Culinary Arts Scholarship Fund at Nashville State Community College. Now in its fourth year, Generous Helpings features “tastes” of gourmet appetizers, entrees, desserts and beverages by more than 30 of the area’s finest independent restaurants, wine purveyors and breweries.” Cost is $40 in advance, $50 at the door, VIP patron tickets are available for $125, which includes valet parking, special seating area, access to VIP bar, listing as patron in the event program, special wine selection and a thank you gift. Participating Restaurants: Ombi, Watermark, Mambu, The Culinary Arts Center at Second Harvest, Ovations Catering, Nashville State Community College Culinary Arts, Park Café, Chaffin’s Barn, Pied Piper Creamery, Cabana, Eastland Café, Midtown Café, Sunset Grill, Tayst, Tin Angel, Mirror, Kalamatas, Margot, Marche, Zola, Noshville, Chappy’s on Church, Flyte, Radius 10, and the Veggie Café.

—Our man about town, Hoyt Hill of Village Wines, will host a Champagne tasting, 6 pm Thursday, June 19 right here at Ombi. Featured wines will be from Henriot, William Fevre and Bouchard Pere et Fils. The tasting is $10, and if you stay for dinner afterward, you’ll receive a 10% discount off your meal. Please make reservations—our last wine tasting sold out!—by calling Ombi, 320–5350.

‘Til next time,

Laura Wilson

By Laura Wilson on May 22, 2008