Wholesome Wave’s Chefs’ Pot Luck, held at the private ranch of music legend Willie Nelson, brought in over $80,000 to support Wholesome Wave’s work in 40 states and counting. In the heart of Texas Hill Country, 45 minutes from Austin, the Chefs’ Pot Luck dinner offered a panoramic countryside food-and-music excursion during the annual South by Southwest Festival. All proceeds from the star-studded event will benefit our work to increase access to local produce in under-served communities nationwide.
Our Founder & CEO Chef Michel Nischan shared the kitchen with an all-star lineup of celebrity chefs including the proclaimed “Father of Southwestern Cuisine” Dean Fearing, the James Beard Award-winning Scott Conant, Food Network star Michael Chiarello and longtime sustainable food trailblazer John Mitchell. As the suns set, the 225 guests gathered family-style at farm tables. The menu highlighted fresh, sustainable ingredients, including dishes such as “Willie’s Chili” by Michel Nischan, Scott Conant’s Fried Chicken, Dean Fearing’s Wood-Grilled Big Hunks of Meat with West Texas Mop, plus Campfire Cowboy Beans and Cornbread Pudding.
Wholesome Wave was proud to partner with Fleisher’s Craft Butchery to source the evening’s ethically delicious meats.
Singer/songwriter Aubrie Sellers performed during the cocktail hour. Following dinner, guests enjoyed a private moonlit performance from Willie Nelson himself.
The Chef’s Pot Luck served as a kickoff for the Luck Reunion, an exclusive daylong festival showcasing over 30 acts spanning country, rock, folk and soul on the iconic Luck, TX grounds on Friday, March 18.
The fundraiser would not have been possible without our generous sponsors: Lexus of Austin, Recept Pharmacy, Tito’s Handmade Vodka, Flagship Rehabilitation, Pure Greens, Weed and Whiskey, Lindley Tolbert, Steve Olson, Del Maguey Single Village Mezcal, Karbach Brewing Co., Niman Ranch, Fleishers Craft Butchery, Naked Juice, Community Coffee, Tea of a Kind, Salt & Time, Apis Restaurant & Apiary, Auguste Escoffier School of the Culinary Arts, the Jennings Family and Willie’s Reserve.