CLM Fall 2018

GIVING BACK
Emcee Maureen
O’Boyle of WBTV
Chef Rocco Whalen
and his team from
Fahrenheit Charlotte
prepared the main
course and dessert.
relief from SHFBM. In the U.S. more than 3 million
veterans and their families do not have enough to eat
each month.
A staggering amount of food is wasted every day
and to combat loss, food is being salvaged from area
restaurants, catered events, and markets to feed people
in rural areas where resources are scarce. Through the
CFR program (Community Food Rescue) produce is also
salvaged and delivered to shelters to feed the homeless.
This “Go Green” program annually saves over 6
million pounds of food.
Second Harvest also gathers and distributes salvaged
pet food and supplies through a Pet Food Bank,
Chef David Feimster and Pastry Chef Anika Rucker of
Fahrenheit Charlotte
created to assist pet owners who cannot afford to
feed their pets. When disaster strikes, there are distribution
points set up in order to assist those in crisis.
The reception was hosted by Maureen O’Boyle,
WBTV's news anchor and native Charlottean who graciously
donated her time and talent to raise awareness
and donations. "Giving back has been one of the greatest
blessings of my life and career,” says Ms. O’Boyle,
who works with a number of charities in our region.
It should also be noted that although Maureen had a
family member in the hospital, she recognized the
importance of her role as spokesperson and emcee of
the event, and we are grateful for her dedication.
Jon Wilson of WCCB Charlotte did an outstanding
job as the auctioneer. Mr. Wilson is very active in the
community as well. He is on the advisory board of
the USO of North Carolina and a supporter of The
American Red Cross, Salvation Army, and Purple Heart
Homes. His facetious humor and cajoling made it fun
and easy to open our wallets.
Since the goal is a fight to end hunger, of course,
you need some culinary star power with big hearts
as well. Chef Rocco Whalen of Fahrenheit was the
featured chef. Chef Rocco has participated three years
in a row with Chef’s Best, and when asked why he
donates his time, his response was, “if you have ever
sat with a youngster that doesn’t know where his
next meal is coming from, its life-changing.” His passion
is evident in making a difference, but chef looks
at raising awareness for those in need as the “cherry
on top” of the love he has for his craft. Other culinary
contributions came from Chef David Lucarelli of Vivaci,
Chef Stephen Schmitt of WP Kitchen + Bar and Chef
Ryan Daugherty of Fin & Fino. Each course was paired
with wines by E.J. Gallow Winery.
The monetary goal of the dinner was $800,000
and is still being tabulated. If you would like to make
a donation or attend a scheduled event benefitting
Second Harvest Food Bank of Metrolina, please visit
www.secondharvestmetrolina.org.
Charlotte Living’s Jessica Annunziata and auctioneer
Jon Wilson of WCCB Charlotte
CHARLOTTE LIVING |75