Dinner on First ‘cornerstone event for our community’

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Dinner on First is an annual fundraiser held by Cullman Parks, Recreation & Sports Tourism to fund various projects within the city. This year’s event supported the upcoming refurbishment of Heritage Park’s playground and splashpad. (Cullman Parks, Recreation & Sports Tourism)

CULLMAN, Ala. – The highly anticipated annual Dinner on First event once again exceeded expectations, drawing hundreds on Saturday, May 18, and raising a record amount of funds for the replacement of the Heritage Park playground and splashpad on the park’s north side.

Guests gathered along rows of neatly aligned tablescapes overflowing with pink hydrangeas and single tulip stems in dainty stained-glass vases. Tables were designated by sponsors and attendees. With the event’s cash bar and large crowd, the night was a hit. 

Cullman Parks, Recreation & Sports Tourism Executive Director Nathan Anderson expressed his gratitude, saying, “We are incredibly grateful for the generous contributions from everyone who attended this year’s Dinner on First. The community’s love for Heritage Park is evident, and the support from our sponsors has been nothing short of extraordinary. Their generosity ensures that our park will continue to be a vibrant place for families to enjoy for years to come.”

The upgrades will transform the park into an inclusive area, allowing families and children of all abilities a safe and accessible play area to use and enjoy. 

Trent Lowry, president of the Cullman Parks Board, also highlighted the event’s importance, stating, “Dinner on First has become a cornerstone event for our community, and this year’s success is a testament to our collective dedication to preserving and enhancing our parks. The funds raised will significantly impact the redevelopment of the playground and splashpad, making them safer and more enjoyable for our children.”

The meal of the evening was sponsored, prepared and provided by Cullman native Dyron Powell and his team at Dyron’s Lowcountry, a Mountain Brook staple. An appetizer of a fried chicken biscuit topped with Dyron’s house made pimento cheese and hot honey got every tastebud in the venue ready for the incoming portions of watermelon and feta salad and the main course, a tender braised black angus beef cheek with charred okra. The meal ended with Dyron’s white chocolate bread pudding topped with powdered sugar and a strawberry coulis.

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