.png)
Soul and Smoke Starts Foundation to Advance Food Security Efforts
- Bob Benenson
- Oct 6
- 4 min read
Chef-Philanthropists Extend Upon Their Community Fridge Efforts in Evanston
Local Food Forum writes often about the extraordinary passion for philanthropy in the Chicago region's chef community. Among those most active in these pursuits are Heather Bublick and D'Andre Carter, founder-owners of Evanston-based Soul & Smoke BBQ.
The married couple has been active with the Chicago Chefs Cook philanthropic non-profit, which since early 2022 has staged a series of fundraising dinners and tasting events, and they have participated in other charitable efforts.
On top of that, they have provided food and organized chef donations in their home city just outside Chicago through a community fridge, from which people in need can access food.
So it was exciting to learn that Heather and D'Andre are formalizing their food security efforts with the launch of the Soul & Smoke Foundation. Its first step is the installation of an upgraded fridge at Soul & Smoke’s Evanston flagship location (1601 Payne St.).
D’Andre and Heather are collaborating with Chef Sarah Stegner, owner of Prairie Grass Cafe in suburban Northbrook and Chicago Chefs Cook co-founder, to line up chefs to provide delicious meals for the community fridge. The following press release contains the names and restaurants of early chef-participants.
A ribbon-cutting ceremony will be held in conjunction with the Evanston Chamber of Commerce on Friday, October 17. Local Food Forum will provide details when they are available.
And Heather and D’Andre have moved forward on this project even while they have their hands full completing the buildout of their first sit-down restaurant. Since its founding in 2020, Soul & Smoke has sold its renowned BBQ only at carry-out locations and with a food truck.
Here is the press release...
———————————————
EVANSTON, IL (October 2025) – Soul & Smoke co-founders Chef D’Andre Carter and Heather Bublick are proud to share the launch of the Soul & Smoke Foundation – an organization dedicated to promoting food security in their local community. To mark this milestone event for the company, the Soul & Smoke Foundation is thrilled to share an upgraded community fridge at its Evanston flagship location.
“Launching the Soul & Smoke Foundation has been a long time coming,” shares Heather Bublick. “Providing meals for the community has been a core part of our mission as a company for years. The Foundation allows us to bring in support from other people and businesses, so we can expand our efforts and make a more significant impact. We are grateful to the law students at Northwestern’s Pritzker Entrepreneurship Law Center who guided us through the process of setting up the Foundation.”
Initially launched in 2021 and hosted in partnership with the Evanston Community Fridges, a mutual aid network, the new fridge was received courtesy of Boelter, a food-service supply company. The commercial fridge is bigger, holds more food, and can withstand weather conditions year-round. Bublick and Carter have partnered with Chicago Chefs Cook Founder, Chef Sarah Stegner, to engage chefs from across the community in helping to keep the fridge stocked throughout the year.
Chefs and restaurants contributing to the community fridge over the next few months include:
Chris Cunningham – JT’s Genuine Sandwich Shop
Devon Quinn – Eden
Mina Sudsaard & Sam Rattanopas – NaKorn
Mary Aregoni – Saigon Sisters
Sam Barron & Sarah Weitz – The Fat Shallot
Sarah Stegner – Prairie Grass Cafe
Evanston’s 5th Ward, where Soul & Smoke has been based for 10 years, is a historically redlined area that has faced long-term disinvestment. The fridge makes a difference to many community members; neighbors help neighbors, and anyone can take what they need and leave what they can. Members of the community supply everything from fresh produce, breads, and full meals to packaged goods in the pantry side.
“Times are hard right now for many people. We hope that providing additional access to food – no questions asked – provides a little extra support to those who need it most,” shares Chef D’Andre Carter. Soul & Smoke aims to create an environment where those who retrieve items from the fridge do so with dignity. Well-known chefs have welcomed the opportunity to contribute meals, freshly made with care. Soul & Smoke heavily stocks the fridge with holiday meals, especially around Thanksgiving.
Customers can support the fridge efforts by purchasing community meals to donate at the Soul & Smoke merch store, or by adding a community meal to any Soul & Smoke restaurant or holiday order. With the help of customer donations, Soul & Spoke is able to provide meals at no cost to at least 10 families every Thanksgiving. Families and individuals are identified with the help of local social service organizations. Orders are customized for each family’s needs and are distributed at Soul & Smoke’s annual Thanksgiving Eve pickup.
Regularly stocking the community fridge is one way Soul & Smoke helps eliminate food waste in the kitchen. For example, they trim the breast bones from their pork rib tips. The breast bones, which have a good deal of meat, are all seasoned and smoked specifically for fridge meals. Day-old meats and sides, which are still perfectly edible and delicious, are also packaged up and put in the fridge.
A ribbon-cutting ceremony to celebrate the community fridge will be held in conjunction with the Evanston Chamber of Commerce on Friday, October 17th. For more information about the community fridge and the Soul & Smoke Foundation, please visit: https://www.soulandsmoke.com/community-promise.
# # #
About Soul & Smoke: Soul & Smoke has grown into Chicago’s favorite BBQ powerhouse, expanding to multiple locations, including a spot at Soldier Field, two food trucks, and a retail line. Through it all, they’ve remained committed to delivering the boldest, highest-quality barbecue, comfort, and soul food to their communities.
Founded by Chef D’Andre Carter and partner Heather Bublick, both alumni of Chicago’s iconic Moto restaurant, Soul & Smoke was born during the pandemic when they pivoted from catering to a successful restaurant group. They’ve built an award-winning BBQ empire while staying true to their roots, never furloughing a single employee, and providing over 250,000 meals to Chicagoans in need through partnerships with World Central Kitchen, the Trotter Project, and local restaurants.