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On Wednesday, Nutwood Winery partnered with ThreeLife Church to feed more than 500 people for its regular Pullover feeding event.

Winery owner Neal Liechty and ThreeLife pastor Josh Rhye plan to feed the community again next week and said they are going to try to make at least a 1,000 meals next time.

“What is so amazing is to see the people that have come together, Pat Neely who cooked the food, business owners like Trish and Neal at Nutwood Winery and the people who have sewn in to make it happen,” Rhye said. “There have been hundreds of people who have come out today. We are just hearing the stories of people who are stuck in their home, but there’s still smiles on their faces. We are able to see kids come through this line and be blessed in this season.”

Those in need Wednesday were served smoked pork butts, homemade coleslaw, homemade bread and baked beans.

Anyone needing a meal was able to drive up and have one placed directly in their car, without having to get out to follow the guidelines given from the Center for Disease Control and Department of Public Health.

“I just felt that in these uncertain times it was an opportunity for us, and the church to give back,” Liechty said. “That’s what it’s all about. That’s what made America great, and that’s what we live for. Life is to short not to.”

After the winery had purchased 250 pounds of pork that it was going to use for to-go orders and charge for, Liechty decided to donate it.

“It’s really important for us as people to see — and I’ve got two children who I think it’s really important for them to see too — that this is what made America great,” Liechty said. “This is the right thing to do and partnering with the church has been great because they’ve been so helpful.”

Liechty said that an 80-year-old bakery owner at Creative Call-ins donated hundreds of cookies for the event as well.

“These families get to eat a good meal together,” Rhye said. “For a moment, they might not be stressed and have that anxiety.”

Liechty also said that the winery is still remaining open on a limited basis.

“We have 15 acres of grass and trees,” Liechty said. “We’re going to let people come here, pick up their order and go out on the beautiful grass and still eat here on Thursday, Friday and Saturday nights.”