The Statesboro Food Bank has long been a vital aspect of the community, providing a space where people can both volunteer and receive support during times of food insecurity. This fall, the food bank’s role has become even more critical in the wake of storms impacting the area.
Despite its growing visibility, many may not realize the food bank runs out of a recently-opened, brand-new facility, designed with an expansive vision for community engagement and support.
Part of this vision includes hosting events like last week’s inaugural Kaleidoscope Dinner Party and Auction. The evening celebrated 37 years of community impact, supporting local families, and fostering connections. The goal was not only to raise funds but also to invite the community into the space to see the food bank’s operation space up close and raise awareness of its ongoing needs.
As someone who has volunteered at the food bank, seeing the building transformed into a warm, elegant dining area was a unique experience. The ambiance was set with soft, warm lighting, thoughtfully arranged decorations, and a welcoming team. Guests enjoyed traditional and spiked mulled apple cider at one of several bar areas, along with a grazing table. Dinner was catered by local establishments and chefs, featuring a delicious menu that perfectly complemented the evening.
The menu included a grazing table by Miriam Goldstein and Patricia Carter; Autumn Salad with Balsamic Vinaigrette and Charcuterie Board by Shannon Ward at The Golden Bee Patisserie; Shrimp and Grits by Travis Phillips, The Painted Chef; Smoked Turkey and Pork Loin by Dorsey and Harry Baldwin at Uncle Harry's BBQ Soul; Cornbread Dressing and Gravy Green Beans by Chef Stephen Minton; Macaroni and Cheese and Sweet Potato Souffle by Shannon Ward at The Golden Bee Patisserie; Peach Cobbler by Shane's Rib Shack; and Assorted Cheesecakes by Honey Catering.
One distinct highlight of the event was the benefit auction, with proceeds directly supporting the food bank’s mission. Local businesses and community members donated services, time, and meals, creating an array of high-value and exciting auction items for guests to bid on.
The full auction package included a Charcuterie DYI Tutorial Party for 10 donated by Shannon Ward at The Golden Bee Patisserie, a Downtown Date Night for Two with dinner at Tandoor & Tap followed by a performance at the Averitt Center donated by those establishments; 2 Supper Solutions offering casserole or soups for a family of 4-6 donated by Shiela Stewart-Leach; 1 Holiday Solutions offering two brunch casseroles for a family of 4-6 donated by Jay Cook; a Child's Brthday Party for 10 guests including pizza, birthday cake, and a balloon bouquet donated by Katie NeSmith and Little Caesar's Pizza; GS Performing Arts Center Season Tickets and a backstage tour for 2, plus 5 haircuts for the Stylish Gent, donated by the PAC and Terry LaMonte at Heavenly Pleasures; Souper Bowl Luncheon and gorgeous artisan bowls for 2 donated by the Food Bank, local ceramists at the Roxie Remley, and Shiela Stewart-Leach; brunch and personal tour for 10 at the Historic Brannen Bailey House donated by Greg and Jackie Bailey; High Tea and personal tour for 16 at the Historic Brannen Bailey House donated by Greg and Jackie Bailey; and a basket of Breakfast Delights including local jams, honey, and apple cider donated by Braswell's, Honey Toast Farms, and BJ Reece Orchards.
Event chair Shannon Ward provided a brief tour of the facility and reflected on the team’s efforts to bring the event to life.
“The inaugural event turned out really wonderfully. Members of our volunteer team were even out here the night before and this morning working around the clock to ensure it looks amazing. We have a great team of helpers who have made this possible,” she said.
The new food bank facility includes kitchens, classrooms, dining areas, and office spaces, in addition to the food bank, which operates throughout the week. Ward shared her vision for the space, which includes offering cooking lessons, hosting workshops, cultivating a community garden, and eventually serving three hot meals a day in the cafeteria.
“The goal is to be able to offer three hot meals a day. We rely on all local donations and community members. I think one common misconception people have is that we just have this easy access to food, but a lot of the food we donate is the food we buy at a discounted rate or receive through being registered with certain partnerships. So whenever people make any financial commitments, it’s going directly to getting food to people,” Ward explained.
Ward also emphasized the universal nature of food insecurity:
“Everyone can be impacted by this. No matter what your status is in life. You just never know. You can get sick. Have someone die. Lose your job. A lot of people that come through aren’t here week after week," she shared. "They use it when they need it. They’re here during a season when they just need a little extra help to get by. And that’s why we’re here.”
Executive Director Sheila Stewart-Leach shared some impressive numbers, as well, highlighting not only the great need for donations but also the great impact of the food bank's work. The food bank has provided 479,000 meals in the past four months alone, compared to 384,000 meals during the previous operational year.
Stewart-Leach expressed gratitude to Ward for leading their first fundraiser. She encouraged anyone interested in getting involved to visit their website, follow them on Facebook, or as is often said to those hoping to volunteer, “Just show up in comfortable working clothes and wear close-toed shoes, and we’ll find a place for you to help!”
The Statesboro Food Bank is located at 506 Miller St. in Statesboro.
