Open Table has served 21 local communities with healthy food from its location in Maynard. The nonprofit recently held its yearly gala at Nashawtuc Country Club, where it raised more than $200,000 and honored Board Chair Emerita Patty Chambers, a Maynard resident and Middlesex Savings Bank senior vice president and regional branch manager, for her many years of dedication and commitment to Open Table’s mission. Open Table also recognized Middlesex Savings Bank as a valued partner in its mission.

Billed as the 2026 Chopped for Charity Gala, the event featured a cooking competition among three chefs to create a winning dish in 30 minutes. Chef Erin Harleman, owner of The Saucy Plate, a Wayland-based personal chef service, won the contest with a shakshuka, a traditional Middle Eastern vegetarian entrée that combined eggs, chickpeas and vegetables in a cumin-spiced sauce and also included the secret ingredients of chocolate and toasted pumpkin seed oil, provided by Debra’s Natural Gourmet.

“Open Table’s Chopped for Charity Gala is a testament to the kind and generous community that we are a part of,” said Alexandra (Alex) DePalo, executive director of Open Table. “This event comes at a time when food insecurity is at record levels in Massachusetts, and the people we serve are more vulnerable than ever. I want to thank each and every person who contributes to our mission to end hunger in our local community.”

Open Table moved into its current location on Main Street three and a half years ago, allowing it to increase its efforts by 35% to address hunger in the community. It adapted to the COVID-19 pandemic so that both recipients and volunteers could stay safe, implementing social distancing, drive-throughs for food pickup and a greater focus on frozen dinners.

People can choose the food they’ll receive in advance by ordering online, or they can fill out a form when they come to the pantry. Everyone receives milk, eggs and produce, and Open Table tries to offer as much choice as possible, with 75% of every bag consisting of perishable food.

The organization uses grant funds when possible to buy other necessities. “SNAP (food stamps) doesn’t cover toothpaste, laundry detergent or diapers, but we know they’re a real need,” DePalo said. “Wages are not keeping up with inflation, housing and other costs are rising; we focus on hunger relief and food security, but we’re concerned with the quality of life in our community.”

When the federal government shut down SNAP last year, Open Table saw a surge in need. Getting approval for SNAP after people reapplied was also slow because of the paperwork that had to be processed. “The community has been very understanding of the need and we haven’t had any disruption to our operations or fundraising during this difficult time,” DePalo said.

With an annual cash budget of $1.5 million and approximately $1.2 million in donated food every year, Open Table depends on more than 600 volunteers to run the organization. Last year it distributed more than 900,000 pounds of food and nearly 79,000 prepared meals. Children under 18 make up 29% of its guests and seniors 65 and older are another 16%. Administrative costs make up 10% of the budget.

“We’re happy to serve so many Maynard residents, and we’re very conscientious about being here and not being a problem for the town,” DePalo said. “Food is our mission but we have structured our systems to have as little impact on downtown as possible.” To watch a video shown at the gala, visit Open Table’s website at opentable.org/chopped.