LOWCOUNTRY, S.C. (WCIV) — The Lowcountry Food Bank held their 26th annual Chefs’ Feast event in February, raising $630,000 for childhood hunger programs.
Setting a new fundraising record for the event, over 500 community partners and guests attended the event and donated their time and money toward the Lowcountry Food Bank’s goal of uniting the community in pursuit of equitable, dignified, and consistent access to food.
“Simply one unexpected expense can put a neighbor in a difficult situation to provide food for their children on any given day. As living expenses, gas and grocery prices remain high, funds raised at Chefs’ Feast help ensure that children who face food insecurity will have consistent access to the food they need to thrive,” said Nick Osborne, Lowcountry Food Bank President and CEO.
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Chefs’ Feast is a yearly collaboration between the food bank and over 35 of the Lowcountry’s most celebrated chefs.
Participating restaurants included 82 Queen, Aramark at College of Charleston, Barnyard Chicken, Burwell’s Stone Kitchen, Cane Pazzo, Church & Union & The Tempest, Circa 1886, Cru Catering, Culinary Institute of Charleston at Trident Technical College, Duvall Catering and Events, The Establishment, Felix Cocktails et Cuisine, Hank’s Seafood, Fleet Landing, Frannie & the Fox, Jackrabbit Filly & King BBQ, Kultura, Kwei Fei & Beautiful South, Lowcountry Food Bank, Magnolia’s, Martin’s BBQ, Millers All Day, Oak Steakhouse, Obstinate Daughter, Red Drum Restaurant, The River Course at Kiawah Island Club, Roxa, Salthouse Catering, The Sanctuary at Kiawah Island Resort, SNOB, Swig & Swine, Talucci’s, Vern’s and Wild Olive.
Additionally, for the eighth year in a row, Chef Jacques Larson, Executive Chef of the Obstinate Daughter and Wild Olive, served as Chefs’ Feast Lead Chef.
Proceeds from Chefs’ Feast benefits programs like Kids Café, Backpack Buddies, School Market, School Pantry and Summer Meals – which alleviate after-school, weekend, and summer hunger for children.
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