Down­town Raleigh is set­ting a ta­ble for 1,000

The News & Observer - - Triangle & N.c. - BY DREW JACK­SON jd­jack­son@new­sob­server.com Drew Jack­son; 919- 829- 4707; @jdrew­jack­son

An al fresco feast will fill down­town Raleigh Sun­day, rais­ing money for vic­tims of Hur­ri­cane Florence.

The Sun­day Sup­per is serv­ing lunch for 1,000 along the two north­ern­most blocks of Fayet­teville Street, cre­at­ing a com­mu­nal ta­ble from Mar­tin Street to Mor­gan Street, reprising the 2016 event that came after Hur­ri­cane Matthew.

As of Fri­day, tick­ets for the Sun­day Sup­per were sold out, but or­ga­niz­ers were still ask­ing for vol­un­teers. To get in­volved, visit the­sun­day­sup­per.com.

Here’s the chef lineup and menu:

Matthew Regis­ter of

South­ern Smoke in Gar­land, mak­ing pork ribs

Drew Smith of bu.ku

● and so.ca, mak­ing gin­ger sweet po­tato casse­role

Sean Fowler of Man

● don­lin, mak­ing vege­tar­ian mush­room stew

Jake Wood of 18 Sea

● board, mak­ing Brunswick stew

Miller How­er­ton of

Daddy Bob’s BBQ mak­ing bar­be­cue chicken

Li­onel Vatinet of La

● Farm Bak­ery, mak­ing corn­bread and ar­ti­san breads

Brit­tany Gran­tham of ● bu.ku and so.ca, mak­ing in­di­vid­ual ba­nana pud­dings

Other desserts and bites will come from Vidrio and Tro­phy Brew­ing Com­pany.

The lunch and menu is or­ga­nized by Raleigh chefs Scott Craw­ford of Craw­ford and Son and Jake Wood of 18 Se­aboard.

Since the storm, char­ity meals pre­pared by the stars of the North Carolina food scene have been an ef­fec­tive way to raise funds for hur­ri­cane vic­tims, col­lec­tively gen­er­at­ing hun­dreds of thou­sands of dol­lars in re­lief.

Last month, the Sun­day Sup­per or­ga­ni­za­tion held an event at the Dil­lon in Raleigh that col­lected $400,000.

“The suc­cess of these events so far is a tes­ta­ment to the power of com­mu­nity,” said Craw­ford in a re­lease. “I’m so thank­ful and know the small busi­nesses suf­fer­ing in North Carolina will be so ap­pre­cia­tive of the sup­port.”

The Nov. 11 lunch is 11:30 a.m. to 2:30 p.m.

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