This Lexington foodie event has helped serve 1.6M meals. How you can help
The annual food event known as F.E.A.S.T. is more than a chance to eat great food and drink great cocktails: It’s a chance to help feed your neighbors, support Kentucky farmers and lift up female chefs.
F.E.A.S.T. stands for Food Equity & Access Sustains Tomorrow, and it is the signature fundraiser for FoodChain, a Lexington nonprofit that serves meals to those in need. It began as a collaboration between chef and restaurant owner Ouita Michel and fellow chefs from across the country who met through the James Beard Foundation’s Chef Bootcamp for Policy and Change. Previous events have featured Michel, Paducah chef Sara Bradley and many others.
This year’s participating chefs will be announced soon.
Tickets for this year’s event will be $150 per person and go on sale March 8 at foodchainlex.org. Sponsorship opportunities also are available.
The May 15 event at Fasig-Tipton will feature more than 30 female chefs, each paired with local farms to highlight Kentucky-grown produce. The menu also will include local bourbon, beer and mocktails. Eventgoers can expect live music and a silent auction.
“F.E.A.S.T. is about more than a great night of food, it’s about investing in food as a prescription for healing,” said Kristin Hughes, co-executive director of FoodChain. “Every ticket sold helps us turn Kentucky-grown food into meals that support health, dignity, and access for our neighbors.”
The goal this year is to raise $250,000 to support the nonprofit’s Food is Medicine initiatives, transforming locally sourced ingredients into meals that aid chronic disease prevention, support workforce development and equitable food access, according to a new release.
Since FoodChain’s founding, it has served 1.6 million meals to the community, provided more than 84,000 hours of food and agriculture education, invested $615,000 with Kentucky farmers and rescued more than 1.6 million pounds of food from going to waste.
“F.E.A.S.T. is a powerful reminder of what’s possible when chefs, farmers, musicians, artists, and community come together,” said Leandra Forman, co-executive director of FoodChain. “This event fuels year-round work that connects people to fresh food while strengthening our local food system.”
