May is a time for growth; growing gardens and trees, growing tomatoes and ramps on Katchkie Farm, the list goes on. But, it's also a time for giving. With all of the bounty becoming available in the warmer months, it's important that we share this bounty with those in need. Join us at the below events in May and help fill New York's pantries.
©West Side Campaign Against Hunger
On Tuesday, May 3rd, at 12:30 pm, WSCAH is hosting their annual luncheon to raise revenue to keep their pantry shelves stocked through spring and summer. In addition to the lunch crafted by students and graduates of their Chef Training Program, tours of the pantry are available to guests before and after lunch. It's a perfect opportunity to introduce friends and colleagues to the organization and give them a "taste" of what West Side Campaign Against Hunger strives to do.
Tickets for the luncheon can be purchased here.
Join us at the fourth annual From Farm to Tray benefit, a favorite fundraiser for New York City “foodies” and soup kitchen friends alike.
This year, Gotham Burger Social Club will kick off the VIP hour with Burgers by Black Tap and new and returning chefs will again be using sustainable and local ingredients generously provided by Whole Foods Market.
FEATURED CHEFS and RESTAURANTS:
- Michael Armstrong & Yvan Lemoine, Bodega Negra at Dream Downtown
- Ginger Pierce & Preston Madson, Jams
- Laurence Edelman, Left Bank
- Arthur Lee, Ristorante Morini of Altamarea Group
- Ralpheal Abrahante, Thalassa
- Craig Reid, The Westin New York at Times Square
- Francesco Gallo, Zio Ristorante
Chef husband and wife team Ginger Pierce and Preston Madson have been From Farm to Tray mainstays since its inception. “I’m proud to be a part of the great work the soup kitchen does providing local and fresh food,” says Chef Ginger who, like her husband, is dedicated to food sustainability. To Chef Preston From Farm to Tray is also about community: “Growing up, meals were more than about just food – they were a reason for friends and family to come together,” he says. “That’s why I’m participating in From Farm to Tray.”
Executive Director Reverend Glenn Chalmers appreciates the common cause the soup kitchen shares with leading New York City culinary figures:
“We purchase locally grown and in season produce, and partner with restaurants and organizations to reduce food waste,” he explains. “For a lot of our soup kitchen guests, the meal they have here will be the only one they eat that day and like our From Farm to Tray chefs, we want to make sure it tastes great.”
Last year, a sold-out crowd enjoyed the delights for offer at From Farm to Tray so we don’t want you to miss out on this exciting way to help us continue our mission serving healthy meals to hungry and homeless New Yorkers.