The 17th annual Chefs' Feast drew 800 to 900 people to the Charleston Area Convention Center Sunday night and raised an estimated $160,000 to provide breakfast and lunch during the year for 9,000 children who would otherwise go hungry.
"This is the simple reality," Lowcountry Food Bank President and CEO Pat Walker told the crowd. "Every time you make magic happen, you change the lives of families in the Lowcountry....Thank you for continuing to make magic happen."
During the evening, guests sampled such dishes as Sweet Grass Mussels, Pork Belly, Bourbon and Beef Broth, Chowder Pea Succotash, Toast Point from Matthew Paul, chef of the Lowcountry Bistro, Beef Short Rib in Red Chlle Mole With Creamy Grits from Ben Berryhill of Red Drum, Assorted Chocolates from David Vagasky and Mark Gray of Cacao's Artisan Chocolates and 31 other participating chefs and their restaurants.
Walker told the audience that one in four children in the Lowcountry experiences hunger. The Lowcountry Food Bank, which produces Chefs' Feast, collects and distributes donated food to nearly 300 food pantries, soup kitchens and shelters in 10 coastal counties that provide meals for 200,000 people annually.
Every dollar contributed results in six meals for families, children and seniors served by the Food Bank. To get involved, call the Food Bank's Volunteer Manager at 843-747-8146, ext. 120, or visit the website at lowcountryfood.org.
The presenting sponsor for Chefs' Feast was the City of North Charleston.
Many of the festive tables were filled with staff and friends of event sponsors, which were Boeing, Harris Teeter, Hendrick Automotive, Paul Hulsey Law Group, Limehouse Produce, Morgan Stanley, Mungo Homes, Omatic Software, Post and Courier, Roper St. Francis Hospital, Snyder Events, South Carolina Federal Credit Union and Walmart.