On last Thursday, Holy Apostles Soup Kitchen – the largest emergency food program in New York City – hosted ‘From Farm to Tray’ a sustainable food benefit, to raise much needed funds. With the help of some of New York’s best loved culinary names, the soup kitchen attracted over 300 guests to the first time event, raising more than $60,000.
“The money raised will go a long way towards helping us through the summer, which is one of our busiest times of year,” says Executive Director, Rev. Glenn Chalmers. “Once schools are out, families and children join the line and we serve more than 1,000 meals every day, sometimes as many as 1,200.”
Guests at ‘From Farm to Tray’ enjoyed a diverse range of sumptuous and sustainable delights. From Norma Jean Darden’s signature fried catfish and collard greens, to Park Avenue Spring’s, Kevin Lasko’s spring vegetable garden and One If By Land, Two If By Sea’s, Colt Taylor’s Long Island razor clams, every menu item was in season and sourced locally, within 100 miles of the soup kitchen.
“We’re grateful to so many people for making From Farm to Tray such a success,” remarks Chalmers, “as well as the chefs, we had the support of Whole Foods who provided the ingredients, Starwood Hotels, who staffed the event and a huge range of local and artisan brands who offered delicious desserts and beverages. It was a real team effort.”
Food costs alone at the soup kitchen run to over $1,000 per day. Funds raised at From Farm to Tray will go directly towards providing direct soup kitchen services.
“The money raised from the night go directly to those who need it most,” says Chalmers. “It will cover about two months of food costs here at the soup kitchen. We’ve been serving meals for 30 years and it’s the first time we’ve ever raised that kind of money in only one night.”
To find out more visit www.farmtotray.org
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