Boston Restaurants Fight Against Child Hunger On Massachusetts Restaurant Day
One in five children go hungry every day. Here in Massachusetts, that statistic does not sit well with our top chefs who have become leaders in the fight against child hunger. Andy Husbands of Tremont 647 is one such leader who has worked tirelessly over the past 19 years to create Massachusetts restaurant day benefiting No Kid Hungry.
This year, April 11th marked a very special MA restaurant day. For the first time ever, the effort expanded beyond chef Andy’s restaurant to include 25 chefs across 5 cities. This one night only event gives each chef the chance to present a special 5 course menu, of which all of the proceeds are donated to No Kid Hungry’s Nutrition Education Program.
I had the opportunity to ask Chef Andy a few questions about this charitable event:
The Daily Meal: How did you initially become the leader of MA restaurant day?
Chef Andy: I have always been dedicated to ending child hunger. Moreover, working with No Kid Hungry happened organically and we have been fortunate to be able to grow this event into what it is today!
What is your most memorable take away from hosting this event at Tremont 647?
I think seeing my staff’s passion and dedication to the cause and seeing them donate their own time to stop child hunger is truly inspiring.
Which other restaurants and chefs participated?
Tremont 647, One Eleven Chop House, Quarterdeck, Cobblestones of Lowell, and East Bay Grille.
What do you see as the future trajectory of this fundraiser? Do you think it will continue to grow?
I believe it will continue to grow – Governor Baker just issued a citation in support of April 11th as “Massachusetts Restaurant Day for No Kid Hungry.” With the recognition throughout the community, we look forward to spreading the word and stopping child hunger!
With efforts like this, child hunger is addressed head on. Few things are better thanjoying a meal of which its proceeds go towards a leading organization combatting child hunger? Big thanks to chef Andy and his colleagues for allowing this initiative to grow in such a tremendous way.