Feeding South Florida® – the leading hunger-relief organization in South Florida – will host “Cuisine For A Cause” on Tuesday, Oct. 3, 6 – 9 p.m., at its Palm Beach County warehouse in Boynton Beach.

South Florida’s top community leaders and philanthropists will enjoy a four-course dinner prepared by local celebrity chefs, cocktails and live entertainment. Supporters will also have the opportunity to participate in a silent auction.

The four-course meal will be prepared in Feeding South Florida’s one-of-a-kind Community Kitchen by featured celebrity chefs James Beard-nominated Chef Lindsay Autry of The Regional Kitchen & Public House, Chef Ralph Pagano of Naked Taco, Bryce Statham of Blue Moon Fish Co. and Spotos Oyster Bar and Award-winning pastry Chef and Author Hedy Goldsmith of Sweet Hedy. Feeding South Florida’s Director of Culinary Services Susan Taves will also participate in preparing the meals.

A portion of the proceeds support Feeding South Florida’s mission to end hunger in South Florida by providing immediate access to nutritious food, leading hunger and poverty advocacy efforts and transforming lives through innovative programming and education. Currently in South Florida, there are over 1.1 million food insecure individuals, and 1 in 9 individuals in South Florida remain uncertain about where they will get their next meal.

“Cuisine For A Cause” is sponsored by Publix Super Markets Charities and Events on the Loose.

In 2020, Feeding South Florida unveiled its state-of-the-art, 5,000-square-foot community kitchen. Although the kitchen is located in Palm Beach County, it provides 85,000 meals to people in the four counties that Feeding South Florida serves (Palm Beach, Broward, Miami-Dade and Monroe Counties). The multi-purpose community kitchen serves as a meal production site, culinary training program, social enterprise catering, incubator space for graduates of the program, and healthy cooking classes. The kitchen advances Feeding South Florida’s mission of ending hunger in South Florida by serving up to 20,200 meals per day for children’s after-school and summer programs, meals for older adults and medically tailored meals. The kitchen also provides critical meals during disaster response.