Children’s Table 2026: Alabama Chefs Unite for Pediatric Care

Auburn, AL – On March 3, 2026, the Tony & Libba Rane Culinary Science Center in Auburn hosted Children’s Table 2026, a chef-driven fundraiser benefiting Children’s Hospital of Alabama. The event brought together acclaimed chefs from across Alabama and the Southeast, alongside editors from Food & Wine and Southern Living magazines, to support nutritional programs for pediatric patients.

A Culinary Collaboration for a Vital Cause

Children’s Table 2026 featured a curated tasting experience showcasing the talents of several renowned chefs, including Chris Hastings of Hot & Hot Fish Club, Bill Briand of Little Bird, David Bancroft of Acre, Sophie Snyder of Sophie Sweets, Joël Antunes of 1856, and Leo Maurelli of The Hotel at Auburn University. The event highlighted Auburn’s growing culinary scene while raising funds for a critical cause.

The Importance of Nutritional Support

Children’s of Alabama recognizes the unique nutritional needs of its young patients, many of whom require specialized dietary plans. Funds raised through Children’s Table directly support the hospital’s “Food is Medicine Program,” providing resources, education, and financial assistance to families navigating complex nutritional requirements. Dr. Daniel Feig, professor and director of Pediatric Nephrology at Children’s of Alabama, emphasized the critical link between nutrition and patient outcomes, noting that access to appropriate ingredients can be a significant barrier for many families.

Patient Stories and Community Impact

The event underscored the profound impact Children’s Hospital of Alabama has on families across the state. Jamie Walley shared the story of his son, Timothy, who received life-saving care at the hospital for congenital nephrotic syndrome. Walley expressed deep gratitude for the hospital’s dedication and the hope it provided during a challenging time.

Chefs Share Their Passion

Participating chefs expressed their commitment to supporting Children’s of Alabama and the importance of providing nutritious meals. Chris Hastings, owner and executive chef of Hot and Hot Fish Club, highlighted his long-standing support for the hospital and the broader community. Sophie Snyder, founder of Sophie Cheffy, hoped attendees would appreciate the hospital’s impact, while Leo Maurelli, executive chef of The Hotel at Auburn University, emphasized the importance of considering diverse dietary needs in menu planning.

Looking Ahead

Children’s Table 2026 successfully combined culinary excellence with a commitment to pediatric health. The event served as a reminder of the power of community collaboration and the vital role nutritional support plays in the well-being of children.