Those looking for a virtual escape this month can join Grammy award-winning jazz band Ranky Tanky as they play live from Haig Point on Daufuskie Island to raise money for local food banks across South Carolina.
On Oct. 26 at 6:30 p.m., the band will join forces with Haig Point Executive Chef Taylor Griffin, the Gullah Diva Sallie Ann Robinson, and Chef Shaun Garcia (of Soby’s New South Cuisine in Greenville) for an unforgettable virtual concert dinner streamed live from Haig Point’s Beach Club.
Anyone can join the fun and cook along as the chefs lead virtual attendees through a three-course Gullah Geechee meal for two.
Participants can purchase a box in advance and will be able to pick up from various locations across the Lowcountry the day before the show.
The first and third courses come ready to enjoy, while all the ingredients for the main course are in the box that are to be cooked live-on-air together with Chef Sallie Ann, Chef Shaun and Chef Taylor.
The Haig Point Foundation is partnering with Mill Village Farms and FoodShareSC to offer the third installment in their virtual Culinary Concert series.
To join the fun, visit culinaryconcert.org to register. The box is $150 for dinner for two people that includes everything for a three-course meal for two with a cocktail pairing and bottle of wine.
Then, on Oct. 26, you will stream the Ranky Tanky concert and interactive demonstration live at 6:30 p.m.
Before the pandemic, Mill Village Farms was a small community-based organization providing healthy, fresh food to families in Greenville County, distributing an average of 150 boxes of fresh food each week. Since March, that number has increased to more than 1,000 boxes a week and they’ve teamed up with other food banks across South Carolina to help families in need across the state. So far they’ve provided more than 250,000 pounds of fresh food in just six months.
Locally, the concert benefits The Deep Well Project on Hilton Head Island, and the Haig Point Foundation, serving all of Beaufort County.
This is the third installment of the Virtual Culinary Concert series where chefs and artists come together for a live performance and cooking demonstration, where viewers participate from their own kitchen. The first two dinners, which featured performances from Edwin McCain and jazz musician Mark Rapp, raised more than $150,000.