MOZZA’S RESTAURANT WORKER’S RELIEF TONIGHT NOT YOUR TYPICAL SOUP KITCHEN FARE; MARINATED GRILLED OCTO, ANYONE?

Nancy Silverton can’t do anything halfway. Even her collaboration with Maker’s Mark Kentucky Bourbon, the Restaurant Worker’s Relief program, is classy and carefully thought out.

Take tonight., for example. The main courses - enough for 300 portions - are 1) roasted locally sourced City of Vernon chicken thighs seasoned with Maldon sea salt and served with buttery mashed potatoes; 2) garlic, parsley and chili flake marinated grilled octopus served with a lemon vinaigrette; and 3) Buratta cheese from Puglia with roasted tomatoes and fresh basil.

That’s not your typical soup kitchen fare. But, whoever said Nancy was typical.