If you have any kind of passing interest in great food in and around Savannah, there’s an event on the horizon that should be on your radar. It’s called Chefs and Farmers and every nickel raised is going to support the Forsyth Park Farmers Market. It will once again feature the best collection of chef talent all in one place that you will find in Savannah this year.

The idea was born some years ago. No one exactly remembers when it really ignited, but the buy-in last year was immediate. Getting chefs and restaurants on board was not an issue at all. Over a dozen of Savannah’s best showed up for year one last year and has already made this event the Market’s largest fundraiser of the year.

Yeah, major dollars. And not a moment too soon, too.

Before this event, The Farmers Market, now in its 17th year, had been relying largely on its Spring Time Farm Day on Savannah’s East side to serve as that iconic yearly fundraiser. Asia Harold, the Market’s Executive Director tells me that event is still very successful, but it has evolved a little bit and lost some of its steam. There are plans to tweak Farm Day perhaps, but no plans to stop hosting it.

Given the fact that the Market’s fundraising is a forever endeavor, more is always welcome. Especially something that came together so quickly last year and has become and instant hit.

“It was a sold out event last year, so we’re looking forward to having yet another sold out event this year.” Harold said. “The proceeds do go to support our many programs at the Forsyth Farmers Market. So not just our Saturday market operations, but also our work with food distributions, SNAP enrollment and SNAP doubling. So this really allows us to provide some wraparound services for our community in the world of food access and farmer support.”

The money raised goes a very long way.

As we mentioned, the line up is a “Who’s Who” in Savannah including Kyle Jacovino of Lucia Pasta Bar, Andrew Brochu of Brochu’s Family Tradition, The Laundry Diner’s Brian Fiasconaro and so many more. I believe there will be 14 in all.

Common Thread Executive Chef Brandon Carter tells me the buy-in from Savannah’s chefs to make this happen immediate.

“I think it speaks volumes, to Savannah, and the food and beverage communities commitment to, to community. We’re strong right now and I think that’s exciting and something we should celebrate.” he says.

Very well said. Last year the line up was similar and there wasn’t a single bite that wasn’t just exceptional. I would expect nothing different this year.

The event will be Thursday night March 5th at Ships of the Sea Museum on MLK, Jr Blvd in Downtown Savannah. They’ll get going at 7pm. They are, once again, expecting a full house. Don’t delay. You can find a link to tickets here.

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