Ossabaw Island Recap: Team Hidi Auction Lot Redemption

There’s something truly special about Ossabaw Island. It’s not just the sweeping views of the Ogeechee River at sunrise, the towering live oaks draped in Spanish moss, or the sense of stepping back in time on this protected barrier island off the coast of Georgia. Ossabaw Island is a sanctuary — not only for wildlife but for the weary soul looking for connection, wonder, and a moment to breathe deeply. 

And this past weekend, Giving Kitchen had the absolute honor of hosting a culinary island like no other as part of our Team Hidi Auction lot. Thanks to the incredible generosity of chefs, Giving Kitchen staff, and partners, we created an unforgettable adventure, wrapped in good food, warm camaraderie, and the quiet beauty of Ossabaw. 

This wasn’t just a getaway. It was a gathering of hearts and souls, united by Giving Kitchen’s mission to foster resilience and community within the food service industry. Every detail — from award-winning meals prepared by renowned chefs to the stories shared around the campfire — was an intentional celebration of the people we serve and the spirit of coming together in support of food service workers who are navigating tough times.

Thursday: Arrival and Preparation
Giving Kitchen’s chefs and volunteers landed on Ossabaw Island as the tides allowed — a fitting reminder to slow down and embrace nature’s rhythm. In the afternoon, they ferried across the Ogeechee River and began a labor of love. The clubhouse transformed into a welcoming hub, carefully prepared to host guests on their island adventure. Chefs sharpened their knives, naturalists walked the trails, and hosts set the stage for an experience filled with care, connection, and joy. 

Friday: Welcoming Guests to Paradise
The weekend officially began as Giving Kitchen hosts and volunteers greeted guests at the marina, loading gear and adventure alike onto boats in the afternoon. The moment the island came into view, it quickly became clear: this wasn’t just a getaway. It was an opportunity to embrace something truly extraordinary.

After settling, guests gathered around with wine glasses in hand and shared charcuterie boards from Chef Terry at the clubhouse during a brief introduction to Ossabaw. The guided tour by naturalist Cathy Sakas highlighted the deep history and untamed beauty of the island — from the legacy of its protected wilderness to the symphony of sights and sounds that make Ossabaw feel alive. 

As the sun dipped below the tree line, a cocktail hour at the Boarding House brought more smiles, laughter, and connection, followed by an unforgettable dinner at the Clubhouse — a meal infused with the care and brilliance of our guest chefs. Later in the evening, guests settled into a campfire circle, soothed by the soulful music of Kristina Murray during cocktail hour. After the lowcountry boil from Chef Mike and Shyretha Sheats, we were swept up in the brilliance of naturalist, Cathy Sakas, as she regaled us with her centuries-old findings of animal bones and swamp stories. 

Saturday: Exploring and Feasting
Morning came gently to Ossabaw. Starting with coffee on the dock, guests soaked in a sunrise spilling gold across the calm Ogeechee River. After a hearty breakfast in the Clubhouse, they loaded into trucks for a deeper exploration of the island’s wonders. The rich tapestry of Ossabaw unfolded in every moment — swamp vistas, maritime forests, and stories of the handwritten history embedded into this special place. 

Lunch was epic empanadas and Wild Turkey pozole prepared by Todd Mussman, where guests got to eat inside for a respite or on the deck in the wicker rocking chairs. As the evening rolled in, sunset cocktails became the gateway to another night of magic. The highlight of the weekend: from Mia and Carlo was the “Island Dinner,” a casual, family-style meal, where our award-winning chefs opened the kitchen and flooded the clubhouse with food and joy — an extraordinary array of sights, smells, and flavors that could only belong to this night on Ossabaw. Kristina played campfire after dinner. Donkeys engaged in the middle of guests while she played songs from her new album and some crowd favorites by request.  

Sunday: A Bittersweet Farewell
Sunrise coffee brought guests to the dock one last time before breakfast at the Clubhouse united them for a closing meal. As gear was loaded onto trucks and boats prepared for departure, it was easy to see how a piece of Ossabaw Island would leave with every guest. This wasn’t just a destination — it was a feeling, a memory, a connection fabricated by good food, kind people, and the mission of Giving Kitchen. 

Every meal, every conversation, and every moment on Ossabaw Island was steeped in the same mission: to care for food service workers in their times of crisis. Giving Kitchen’s roots are in compassion, and it’s through fundraisers like Team Hidi that we continue to provide emergency assistance to food service workers facing illness, injury, housing emergencies, and unexpected hardships. 

This weekend was made possible by an incredible lineup of chefs, volunteers, and hosts.

Every taste and sip told a story of generosity, thank you to our Chefs and staff for making this event so unique!

Special thank you to:

Sam Herndon: Oysters, Deviled Eggs, Tuna Crudo with Strawberry, Salsa Negra on Blue Corn Chips

Todd Mussman: Wild Turkey Pozole Verde and Empanadas

Mia Orino and Carlo Gann: Traditional Filipino Kamayan Feast

Mike and Shyretha Sheats: Low Country Boil, Asparagus & Fava Bean, Anchovy, Little Gem Lettuces with Lemon Vinaigrette, Strawberry Slab Pie. Shyretha Crafted the infamous Lullabelle Punch by John Wayne Kendrick, named after the island mannequin that holds residence inside the Torrey-West Mansion.

Terry Koval: Charcuterie (Meat & Cheese + Caviar & Uni Chips + Gougères with Shrimp & Crab), Hush Puppies (served Friday with Low Country Boil), Breakfast Both Day

Kristina Murray’s music echoed joy into the night, and naturalists like Cathy Sakas taught us what it means to truly listen to the land. 

Special thank you to Mark Frissell, of Ossabaw Island Foundation, Ben Wells, an Island steward, and Melissa Davis, island sommelier.  

Ossabaw Island is not just beautiful, it’s alive. For Giving Kitchen, it was the perfect backdrop for something deeper — a reminder that even in life’s hardest moments, there’s hope, care, and community waiting to embrace you.

With Heartfelt Gratitude, Thank You! 

To William and Emily Pitts, our Ossabaw guests, Giving Kitchen staff, and everyone who made this Ossabaw Island experience part of Giving Kitchen’s Team Hidi Auction, thank you. To the chefs, hosts, naturalists, volunteers, and most of all, our food service community — we are so grateful! Just as you pour your hearts into your work, Giving Kitchen pours its heart into ensuring food service workers are cared for when hardships arise. 

This trip may have come to an end, but the ripple of its impact lives on in the stories shared and the connections formed. Take a moment today to remind yourself of one simple truth: you’re never alone. Giving Kitchen is here, always ready to meet food service workers in times of crisis with compassion and care. 

And who knows — maybe we’ll meet again next year, on the shores of Ossabaw Island. 🌙

For more about Giving Kitchen and how we’re transforming lives through compassion and community, visit us here.