Name: 2nd Annual Farm-to-Planet: Sustainable Supper & Soirée
Start: 2026-03-06T18:00:00-05:00
End: 2026-03-06T21:00:00-05:00
Location: South Carolina Society Hall

$2nd Annual Farm-to-Planet: Sustainable Supper & Soir\u00e9e$

A delicious, eco-friendly, locally sourced dinner from Chefs Frank Lee and Sam Goinsalvos, with all proceeds going to local climate action.
About this Event

This event has been postponed to spring 2026. We hope to see you then!

Join us for a lovely evening of locally sourced food, live music, and good company while supporting Charleston Climate Coalition and our mission to make Charleston a leader in climate action in the Southeast.

Our Farm-to-Planet: Sustainable Supper & Soirée will be hosted at the picturesque Society Hall (72 Meeting Street) 6:00 to 9:00 PM.

Highlights of the Evening:

Local & Sustainably Sourced Meal: Get your taste buds ready for an exceptional dining experience prepared by local chefs Frank Lee and Sam Goinsalvos.

Live Entertainment: Enjoy live music performances by artists Ben Somerville and Claire Solomon.

Community Engagement: Connect with like-minded individuals who share your passion for climate action, sustainability, and environmental justice.

Immerse Yourself in Ecological Consciousness: You'll have the opportunity to learn more about the food on your plate, ways to engage sustainably with our surroundings, and the work of the Charleston Climate Coalition.

In attending the event, you'll play a crucial role in advancing climate action in our community — one sustainable bite at a time.

About the chefs:

An architect of Charleston’s fine-dining scene and a fierce promoter of the use of local ingredients, Frank Lee helmed Maverick Southern Kitchens for 23 years, leading the cooking at popular restaurants Slightly North of Broad (SNOB), High Cotton, and The Old Village Post House. He's the author of the cookbook “The SNOB Experience” and has mentored dozens of young women and men in the arts of sustainable cooking, hospitality, and responsible living.

Sam Goinsalvos got his start at Slightly North Broad and went on to become the Chef de Cuisine of New York's Il Buco Alimentari & Vineria and the Executive Chef of San Francisco's Tartine Manufactory, which was a James Beard Award finalist for Best New Restaurant in the country in 2017.