Rocketown Fundraising Event
Rocketown held a great fundraising event, Comedy for a Cause, at the facility on 4th Avenue South, where everyone enjoyed dinner, entertainment and a huge auction.
Jim ‘N Nicks provided the delicious meal, which included beef brisket and marinated chicken, green beans, mac and cheese, and coconut cream and chocolate great pie.
Executive Director Jim Mallory welcomed the crowd and Michael W. Smith thanked supporters.
Karen Kingsbury gave the opening prayer and Tommy Denning and Gabriel Gordon Graham discussed the mission of Rocketown. The Betty Dickens Service Award was presented to Bob Yeager and Debbie Smith asked everyone to make a donation to the cause.
Funds raised at the event will continue to help Rocketown create a safe place for teens from all around Middle Tennessee to be supported and loved.
Youth are engaged through facilities and programs, such as the skatepark, live music and concert venues, snack bar, and after school academic enrichment and creative arts programs.
EO Nashville’s Moveable Feast
The Nashville chapter of the Entrepreneurs’ Organization (EO Nashville) held its eighth annual Moveable Feast.
More than 200 EO Nashville members and their spouses gathered in downtown Nashville for the organization’s progressive dinner, with appetizer, salad, entree and dessert served at different restaurants.
Participating restaurants were: Capitol Grille, Merchants, Trattoria Il Mulino, The Palm, Acme Feed & Seed, Jeff Ruby’s Steakhouse, and Southernaire Market.
Everyone divided into groups of 40 to visit three out of six participating restaurants for salads at one restaurant and dinner at another. Among the dinner offerings were beef filet, pork chops, Atlantic salmon, buttermilk potatoes, and asparagus. An after party with dessert included all attendees at one time.
Guests included: Neil and Melissa Amrhein, Seth and Lindsay Argo, Evan Austill, Damon and McLean Barbieri, Patrick and Libby Burke, Cullen and Kristen Douglass, Jolene Dressel, Brett Johnson, Micah and Brit Lacher, Michael and Sherrie Levine, Greg and Kelley Luken, Bert and Jeanne Lyles, Charles and Julie May, Mark and Alyce Scrivner, David and Amy Reha, Joshua and Quinn Segall, Matthew and Allison Simms, Dan Stephenson, and Mandi Jones.
Haden Cooksey’s 100th Birthday Party
Family and friends gathered together to celebrate the 100th birthday of Haden Cooksey.
The party was held at Brighton Gardens and began with Haden’s great-grandson, Matt Cooksey, performing hymns and Broadway standards selected by the honoree for the residents. Hosts were Emily Cooksey, Terrence Cooksey and Gwen Hayes.
Among those on hand were friends from Haden Cooksey’s days at Glidden Paint on LaFayette Street and from Belmont Heights Baptist Church.
Family from as far away as Florida, Texas, California and Oregon also attended.
Everyone enjoyed sampling sandwiches and other items from Whole Foods, and petite fours by Iris’ Flour Shop.
Guests included: Margaret West, Kathleen Quinn, Gary Baker, Bill Berry, Don Hayes, Susan Cooksey, Rick Samco, Nancy Quinn, Tom Driscoll, Mark and Ann Quinn, Tim Quinn, Deborah Wall, Grant and Leigh Cooksey, Scott Cooksey, Terry Cooksey, and Trish Barnard.
Beverly Kaiser’s 92nd Birthday Party
Mark Brown hosted a 92th birthday party for Beverly Kaiser at his lovely elegant Nashville condo.
He had wanted to host a party for her on her 90th or 91st birthdays, but she was hospitalized on both days! But she is doing great now and everyone had a wonderful time at the event.
Brown orchestrated a lavish cocktail buffet for the event, with salmon pate, smoked oyster dip, pork tenderloin canapes, tomato aspic, fruit, nuts, olives, mini cupcakes and much more.
He also served punch from a recipe that was served in the 1800s and has been passed down through the family of Adelicia Acklen, the original owner of Belmont Mansion. Everyone wanted the recipe, so Brown shared it with The News. The lovely green color makes it perfect for Christmas or other holiday parties.
Adelicia Acklen’s Modernized Rum Punch: One part each limeade and lemonade frozen concentrate (Adelicia had to use fresh lemons and limes!), one part rum, five parts water, and Creme de Menthe to taste.