Lowcountry Food Bank‘s (LCFB) 25th annual Chefs’ Feast gala raised $590,850, a new fundraising record for the event. The gala was held on Sunday, February 25th, 2024 at the Trident Technical College Thornley Campus.
480 community partners and guests attended the event to support Lowcountry Food Bank’s mission to unite our community in pursuit of equitable, dignified, and consistent access to food.
All proceeds from Chefs’ Feast support Lowcountry Food Bank’s childhood feeding programs.
For the sixth consecutive year, the Chefs’ Feast’s Presenting Sponsor was Atlas Tech. Martech Research, LLC provided a $50,000 matching gift challenge.
Chefs’ Feast is a collaboration between the Lowcountry Food Bank and more than 30 of the community’s most celebrated chefs, who served delectable bites for guests to enjoy. Guests participated in a live auction and had the opportunity to help fund Lowcountry Food Bank’s mission.
For the seventh consecutive year, Chef Jacques Larson, Executive Chef of the Obstinate Daughter and Wild Olive, served as Chefs’ Feast Lead Chef. VIP Chefs represented Lowcountry Food Bank, Cru Cafe, Culinary Institute of Charleston, and Sorrelle. Chef Robert Carter founded Chefs’ Feast in 1999, and the event has become one of Charleston’s largest charitable events.
The slate of participating 2024 Chefs’ Feast restaurants included 82 Queen, Acme Lowcountry Kitchen, Aramark at College of Charleston,
Charleston Chocolatiers, Circa 1886, Culinary Institute at Trident Tech, Cru Cafe and Catering, Duvall Catering, Magnolia’s, Culinary Institute of Charleston at Trident Technical College, Duvall Catering, The Establishment, Felix, Frannie & the Fox, Felix Cocktails et Cuisine, Hank’s Seafood, Indaco, Kiawah Island Resort, Kultura, Lowcountry Food Bank, Magnolia’s, Malagon/Che Nous, Martin’s Bar-B-Que Joint, Ms. Rose’s, Miller’s All Day, The Obstinate Daughter, Relish Restaurant Group, The River Course – Kiawah Island, Salthouse Catering, Slightly North Of Broad, Sorelle, Swig & Swine, Vern’s, and Wild Olive.
“As we wrap up our 25th annual Chefs’ Feast, we are humbled by the way our whole community stepped up to ensure that Lowcountry children will have access to healthy food this year,” said Nick Osborne, Lowcountry Food Bank President and CEO. “In these times of higher prices at the grocery store, the gas pump, and for most other living expenses, these invaluable funds to support children who face food insecurity are more important than ever.”
Unfortunately, one in five children in the Lowcountry experiences food insecurity. For 25 years, LCFB has depended on Chefs’ Feast to fund its childhood hunger programs. Proceeds from Chefs’ Feast benefit Kids Café, Backpack Buddies, School Market, School Pantry and Summer Meals – which alleviate after-school, weekend and summer hunger for children.
To learn more about how you can support a nourished coastal South Carolina, visit the Lowcountry Food Bank website.
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