After reaching the major milestone of funding 1000 wells in its first 10 years, Austin non-profit Water to Thrive will celebrate that accomplishment and look towards funding the future at its eighth annual Chef’s Table Austin fundraiser on September 18 at Archer Hotel Austin.
This year’s gala will feature some of Austin’s most beloved culinary talent and some exciting newcomers. The chefs mingle with guests at a VIP reception before presenting their carefully curated dinner experiences for the live auction, with the top bidders winning the dinner to be prepared by the chef at a later date. Participating chefs are Chef David Bull of Second Bar + Kitchen, Chef Aaron Anselmi of Olive & June, Chef Jesse DeLeon of Rosewood, Chef Takuya Matsumoto of Kemuri Tatsu-ya, Chef Wolfgang Murber of Fabi + Rosi, Chef Janelle Reynolds of Rosedale Kitchen and Bar, Chef Ben Runkle of Salt & Time, Chef Stewart Scruggs of Wink, Chef Rob Snow of Greenhouse Craft Food, Chef Ed Sura of Uchiko, and Chef Ian Thurwachter of Intero.
Founded in 2008, Water to Thrive has funded hundreds of projects throughout Ethiopia, Uganda, and Tanzania, bringing clean, safe water to more than half a million people and providing employment to thousands more. As Founding Chef of Chef’s Table Austin, Chef David Bull has brought both his unparalleled commitment to top-quality Austin cuisine and a strong sense of community involvement to the event.
In its first seven years, with the invaluable guidance of Chef Bull and with the participation of a long list of renowned local chefs and the event has brought in nearly $400,000, giving Water to Thrive much-needed funding for its Drop by Drop Fund for outreach and operational support.
Tickets are on sale at chefstableaustin.org/tickets.
