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Basic Kitchen Announces 3rd Annual Salad Project: Celebration of Local Produce Benefitting The Green Heart Project



Basic Kitchen (BK) today announced the 3rd annual BK Salad Project, a six-week campaign (running rom August 1st to September 11th), celebrating seasonal produce, local businesses, and food education. This year the focus of the project will raise funds for The Dreamboats’ Row to Grow campaign benefitting The Green Heart Project. 

The restaurant partners with six guest “salad artists,” including three local Green Heart Project advocates and educators, alongside three local chefs. Each will create a signature salad to be featured on the menu for one week each, with the net proceeds benefiting the Dreamboats’ Row to Grow campaign. Throughout the campaign, Basic Kitchen and its partners will share with guests the importance of harvesting and eating seasonal foods while raising funds for The Green Heart Project, a Charleston-based non-profit dedicated to educating students about food, health, and sustainability through gardening projects and urban farms. 

Basic Projects restaurateur Ben Towill and Chef Charlie Layton, team named “The Dreamboats,” will participate in the 2022 Talisker Whisky Atlantic Challenge, rowing 3,000 nautical miles across the Atlantic Ocean. Each Talisker team dedicates as much time to training as to fundraising for a chosen charity. With an emphasis on the environment, our food systems, and social impact The Dreamboats team aims to raise $300,000 in honor of The Green Heart Project and the 2041 Foundation, an environmental foundation created by polar explorer, Robert Swan. 

BK’s Salad Project kicks off on Monday, August 1st and offers guests the chance to sample a different salad each week while giving back to the community. Basic Kitchen Chef Robin Hollis will work with each salad artist to bring their creation to the BK menu. Highlights include White Shrimp & Butterbean Salad, Fig, Farro & Burrata Salad, and a Kabuli Chana Salad. The line-up is as follows: 

  • Week 1 – Jenni Lata – chef/founder of TK Test Kitchen 
  • Week 2 – Ms. Inez Washington – Mitchell Elementary, Cafeteria Manager
  • Week 3 – Michael Toscano – chef/owner of Le Farfalle 
  • Week 4 – Lou Hudson – Memminger Elementary School Counselor + Green Heart Site Coordinator
  • Week 5 – Maryam Ghaznavi – chef/founder of Malika – Pakistani Canteen 
  • Week 6 – Anna Bello, Green Heart Garden Educator (schools: Meeting Street Academy & Memminger Elementary) 

Basic Kitchen is working with Bradford Farms, Growfoods Carolina, International Gourmet Foods, King Tide Farm, Limehouse Produce, Mrs. Paula’s, Sysco, and Wishbone on this year’s BK Salad Project. 

The series culminates in the ultimate salad celebration on September 14th, with a garden party at Basic Kitchen. Guests are invited to join the BK Salad Project partners to sample each salad, sip on tasty cocktails, and enjoy live music. Tickets for the event will be released soon.

Basic Kitchen is located at 82 Wentworth Street and is open for dinner Sunday – Thursday with lunch service on Monday through Friday, and weekend brunch. Reservations are available on Resy. For more information visit

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