Now through the month of August, Sorghum & Salt is partnering with Grow Food Carolina and Rosebank Farms to offer a new specialty dish on the menu for a cause. A portion of the proceeds from the restaurant’s new Potatoes-Black Garlic-Cheese Curd-Chive Oil- Cheese Whey dish will help to end childhood hunger by benefitting No Kid Hungry, a campaign by the national anti-hunger organization Share Our Strength®. As one in every six children in the US faces hunger daily, the organization’s mission is to teach low-income families to cook healthy, affordable foods and provides children from low income households school breakfasts and summer meals.
“It’s always been my goal to go beyond offering foods to be enjoyed within my restaurants,” expressed Tres Jackson, owner and executive chef of Sorghum & Salt. “To me, being a chef is also an opportunity and responsibility to impact my community in a positive way through food outside of Sorghum & Salt.”
Just $25 can feed one child 250 nutritious meals. Sorghum & Salt hopes this initiative will make a significant impact for the lives of even a small amount of children in need.
For more information about this campaign or to donate directly to No Kid Hungry, please visit the Sorghum & Salt campaign page at the following link: https://bit.ly/2NMfDcF. Reservations for Sorghum & Salt can be made on Resy or by calling 843.872.6393.
About Sorghum and Salt: Sorghum and Salt, opened in spring of 2017 in Downtown Charleston, SC, is owned and led by South Carolina native Chef Tres Jackson. He offers a menu of vegetable and seafood centric small plates that change regularly with a focus on seasonality and locally sourced produce and proteins. Pairing thoughtfully chosen ingredients with progressive cooking techniques, Chef Jackson creates unanticipated dishes with his signature cooking style. For more information, please visit www.sorghumandsalt.com or call (843) 872-6393.
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