Join us for a very special tour of our new, state-of-the-art, warehouse facility, see the operation behind the scenes, meet some of the GrowFood and Conservation League staff, and finish the visit with a snack prepared with GrowFood produce by legendary Chef Shuai Wang of Jackrabbit Filly & King BBQ!
Ever wondered what the GrowFood Carolina warehouse looks like? Why do we care so much about supporting local produce? How do they move all of that produce and stay organized? How can you buy GrowFood’s produce for yourself? What fruits and veggies are in season? Where does all of that produce go? What is GrowFood Carolina’s Soil to Sustenance program, and who is getting the donated produce? What farmers and restaurants do we work with? Are we helping local produce get into schools?
Following the tour, we will hear from Chef Shuai Wang about his love of creating traditional foods with local, southern ingredients, his support for GrowFood Carolina, and how he’s made it to where he is today!
Get your ticket today for this very special event, limited space!
To be added to the waitlist, email Rachel Hawes at rachelh@scccl.org
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About Chef Shuai Wang
From Beijing, China to Queens, New York to North Charleston, South Carolina, Chef Shuai has been shaping his culinary journey with a deep love for food and a rich cultural heritage. Now, at Jackrabbit Filly and King BBQ, he’s putting his own spin on New Chinese American cuisine, blending traditional flavors with Southern ingredients.
Not only is Chef Shuai a FINALIST on Top Chef Season 22, he is the Chef Ambassador for South Carolina! He’s been a huge fan of GrowFood over the years, and he is a founding member of AAPI Charleston Collective (Asian American & Pacific Islander).