Ovis Hill Farms supplies lots of beef, lamb, eggs, and dairy products to our area chefs. Or at least they did until farmer Charlie Caldwell’s barn burned in December, and he lost 500 of his animals. It’s already a struggle to make a living farming the land and raising cows, sheep, and chickens, so when a disaster of this magnitude strikes, it can be hard for a farmer to recover.
To make sure he can rebuild, the Charleston food community is rallying together for a barn-raising. The goal is to raise $20,000 to rebuild his barn and repopulate his livestock.
To that end, Nico Romo of Fish will put together an oyster roast supplemented by dishes prepared by Mike Lata of FIG, Sean Brock of McCrady’s and Husk, Ken Vedrinski of Trattoria Lucca, Frank Lee of S.N.O.B., Jeremiah Bacon of Oak Steakhouse, Craig Deihl of Cypress, Ricky Hacker of EVO, Fred Neuville of Fat Hen, Marc Collins of Circa 1886, Mike Lotz of Triangle Char and Bar, Ben Berryhill of Red Drum, and Jacques Larson of Wild Olive.
The event will be held outdoors at Lowndes Grove on Feb. 20 and costs $50 per person (free for kids under 10). You should be able to make a donation or buy a ticket through Lowcountry Local First.
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