Our recent fundraising event Food for the Soul was even more successful than we ever could have hoped! Community members turned out to enjoy sampling the outstanding food provided by the Grand Strand’s best restaurants and chefs, dancing to The Puzzle Band‘s classic sound, and meeting up with old friends and many new ones. In addition to all the amazing appetizers and entrees offered, Cravinley’s donated the most adorable and scrumptious designer cupcakes to perfectly top off the tapas-style meal. Carolinas Vintage Winery warmed patrons up as the evening grew cool with sweet and fruity dessert wines, local and delicious.
Our Celebrity Emcee Ed Piotrowski, Chief Meteorologist at WPDE NewsChannel 15, kept us entertained and on-point through the night. Our Keynote Speaker George Stevens, CEO of the Coastal Community Foundation in Charleston, offered guests insights on working together to create a culture of giving through the security of a community foundation like WCF. As always, WCF Board Chairman Bob Calliham kept us spiritually engaged, offering thanks for the exquisite dishes and the hands that prepared them; he also lead the charge to the dance floor, expertly cutting a rug with his lovely wife to Under the Boardwalk.
The evening’s tasting (Tasting? Don’t you mean feasting?) pitted the best chefs and restaurants from our area against each other, as hungry guests trolled the gourmet selections among exclamations of “the best I’ve ever had…” and “soooooooo delicious…” and “mmmmm, mmm mm mm…” Market Common visitors followed their noses (and ears!) to our tent on Johnson Avenue, and many changed their plans and bought a ticket, unable to pass up the opportunity to sample the signature dishes from the Grand Strand’s top restaurants. There is no question, our judges had their work cut out for them!
Executive Chef, Louis’s at Sanford’s
Executive Chef, Sheraton Myrtle Beach Convention Center
Owner, Cravinley’s Buffet in a Box
Sports Talk Show Host, Cumulus Media
WPDE NewsChannel 15
Chief Meteorologist, WPDE NewsChannel 15
The Judges exertions were evident as they wafted from this chef table to that chef table, sampling and deliberating and sampling some more (Exertions, indeed!). Their efforts culminated in satisfied smiles and the presentation of these well-earned awards by Emcee Ed Piotrowski:
First Place Angelo’s Steak and Pasta ~ Lobster Mushroom-Basil Parmesan Risotto
Second Place Bistro 217 ~ Tuna Napoleon
Third Place PF Chang’s Chinese Bistro ~ Chang’s Chicken Lettuce Wrap
First Place Bistro 217 ~ Pistachio Encrusted Grouper with Spicy Shrimp Risotto
Second Place Angelo’s Steak and Pasta ~ Filet Tagliata al Rosmarino
Third Place Louis’s at Sanford’s ~ Black Drum in Crispy Chicken Skin
View or print the Featured Entrees and Appetizers offered by each restaurant here, or click the logos above to visit their websites.
Of course, this casually elegant foodie event would not have been possible without the generous support and donations of service from our sponsors. There simply is no way to thank these companies and individuals enough. They are leading the culture of giving that Mr. Stevens spoke of, and they represent the best possible spirit of our community. If you know or meet any of these folks, please say, “Thanks.”
Click here to see the original Food for the Soul Special Announcement.
Click here to view or print the Event Program.
Click here to view The Local Newspaper’s Food for the Soul Photo Album by Sheila Stanton.
Click here to see our Event Image Gallery (coming soon!).
The Extra-Special Thanks
The Local Newspaper, and Photographer Sheila Stanton
The Food for the Soul Event Team
Thank you, thank you, thank you all…All the Sponsors, Restaurants, Judges, Speakers, Volunteers, Service Donors – We cannot say it enough. You created a successful event from scratch, and you made a big impact on our community by helping us raise awareness of the many ways to give, and keep giving, through Waccamaw Community Foundation.
If you are interested in contacting any of our sponsors or service providers, please call Donna Lewis at 843-357-4483.