The Lowcountry Food Bank held its 22nd annual Chefs’ Feast: Home Edition on Saturday, February 27th, 2021 as an online, live event. During COVID-19, much of our community has worked from home, eaten dinner from home and done much more FROM HOME. This led us to create Chefs’ Feast 2021: Home Edition.
Presented by Atlas Technologies and hosted by ABC 4 Chief Meteorologist Dave Williams, our community logged on for the 45-minute virtual event from home and learned how the Lowcountry Food Bank implements its programs that fight childhood hunger in the 10 coastal South Carolina counties it serves. The Lowcountry Food Bank shattered its Chefs’ Feast fundraising goal and raised more than $380,000, which will fund Lowcountry Food Bank programs that fight childhood hunger.
For over 20 years, LCFB has depended on Chefs’ Feast to fund its childhood hunger programs. If a child is hungry when they come to school, they will not be equipped to reach their full potential to learn. Proceeds from Chefs’ Feast benefit Backpack Buddies, School Market, School Pantry and Summer Meals – which alleviate after-school, weekend and summer hunger for children.
For the fourth consecutive year, Chef Jacques Larson, Executive Chef of the Obstinate Daughter and Wild Olive, served as Chefs’ Feast Lead Chef. Chef Robert Carter founded Chefs’ Feast in 1999, and the event has become one of Charleston’s largest charitable events. The slate of participating Chefs’ Feast 2021 restaurants included some of the Lowcountry’s most prestigious eating places:
Unfortunately, one in five children throughout the Lowcountry experienced food insecurity and hunger in 2020. Through Chefs’ Feast proceeds and from community partners, the Lowcountry Food Bank distributed almost 100,000 BackPack Buddies bags to provide food for children to take home on the weekends. In addition, the Lowcountry Food Bank distributed 7,500 School Pantry food boxes to partner schools for students and their families. Through our Summer Meals program, in addition to a free, nutritious meal, more than 5,000 pounds of fresh produce were distributed to children and their families on John’s Island.
“We want to thank our community for supporting our first-ever virtual Chefs’ Feast,” said Nick Osborne, Lowcountry Food Bank President and CEO. “Even in the midst of a pandemic, our Lowcountry community showed tremendous support for helping us ensure that food-insecure children have access to healthy food. We hope that next year we can conduct the 23rd annual Chefs’ Feast in person!”