The 23rd annual Taste of Hope gala was held January 29 at the Umstead Hotel & Spa in Cary. The evening, as always, combined exquisite food and wine, live and silent auction items, and a gathering of guests who care deeply about hunger in our communities. This year, Taste of Hope raised over $100,000 towards hunger relief!
The Food Shuttle is deeply grateful to all who make this annual event a great success—the Taste of Hope Committee, corporate sponsors, individual guests, guest chefs, Master of Ceremonies Greg Fishel, and our hosts at the Umstead. Thank you for another successful year raising funds supporting all of the Food Shuttle’s innovative and transformative programs!
Thank you to our featured Chefs:
Executive Regional Chef Don Burchell, Centerplate Catering
Chef Josh Hughes, An
Executive Chef Daniel Schurr, Second Empire
Executive Chef Steven D. Greene, Umstead Hotel
Pastry Chef Jonathan Fisher, Umstead Hotel
Thanks also to….
The Umstead Hotel & Spa for being our fabulous host
WRAL’s Greg Fishel for being our Master of Ceremonies
Brian Hoyle, aka “The Voice,” for being our Auctioneer!
and our Taste of Hope Committee Members:
Maxine Solomon, Ann Marco, Michelle Masella Corcoran, Donna Hovis, Kim Brame McGimsey, Reneé Saddler and Julie Stewart
