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Mollusk-mania Earned $4,000 for The Giving Kitchen Non-Profit
Oyster lovers packed The Publican restaurant in Chicago's Fulton Market District on March 12 for its Oyster Shuck Off. The popularity of the event produced $4,000 in proceeds for The Giving Kitchen, a nonprofit organization that provides emergency assistance to food service workers through financial support and a network of community resources.
The delicious and values-forward event also celebrated Women's History Month by having five leading women culinary artists — sommelier extraordinaire Belinda Chang, Tigist Reda of Demera Ethiopian Restaurant, Diana Davila of Mi Tocaya Antojeria, Dana Cree of Pretty Good Ice Cream and Sarah Stegner of Prairie Grass Cafe — help out shucking the oysters.
They joined award-winning Chef Paul Kahan, a founder and the executive chef of the One Off Hospitality Group, which includes The Publican. We write often about the generosity of our chef community, and Paul has long been in the forefront through his co-founding of the groundbreaking Pilot Light food education non-profit and his support of organizations such as Chicago Chefs Cook and The Evolved Network.
Here's a bit more about The Giving Kitchen, followed by photos that capture some of the event's fun.
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ABOUT GIVING KITCHEN: The Giving Kitchen (GK), a nonprofit organization that provides emergency assistance to food service workers through financial support and a network of community resources. Their goal is to create a food service community in which crises are met with compassion and care. Giving Kitchen is a James Beard Humanitarian of the Year award winner and one of Fast Company’s 2022 Brands That Matter. Since its inception, GK has served over 12,596 food service workers and awarded over $8.5 million in financial assistance. For more about Giving Kitchen, visit givingkitchen.org and follow @givingkitchen on Facebook, X (Twitter), Instagram, and TikTok.
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