Home Dining Jeff Ruby’s donates meals to food bank amid COVID-19

Jeff Ruby’s donates meals to food bank amid COVID-19

Even though the VIP and hospitality areas at the Jeff Ruby Steaks races at Turfway Park were cancelled due to COVID-19 concerns, the food set aside for the event will not go to waste.

The Jeff Ruby family immediately decided to donate the food once the race was cancelled on Friday, March 13.

More than 2,000 pounds of beef purchased for the Jeff Ruby Steaks was donated to the Second Harvest Food Bank in Nashville.

“We feel it’s important for us to give back to our friends in Nashville who are still rebuilding from the tornadoes earlier this month,” said Britney Ruby Miller, president of Jeff Ruby Culinary Entertainment, the parent company of the Jeff Ruby’s Steakhouse in Nashville. “Although we are disappointed we cannot welcome our loyal guests to the Jeff Ruby Steaks this year, we will be feeding more than 2,700 people who still need help in Middle Tennessee.”

A refrigerated truck transporting the food from Jeff Ruby’s Cincinnati restaurant arrived at Second Harvest on Monday, March 16, and included strip steaks, green beans, potatoes, and macaroni and cheese. The steaks and macaroni and cheese will be distributed to two of their larger partner agencies in Nashville, both serving a diverse population (including many neighbors directly impacted by the recent storms). The produce will be distributed via their Product Truck, which travels throughout Davidson County, providing a mobile market to directly serve our clients.

The Coronavirus (COVID-19) is quickly disrupting most aspects of people’s daily lives, including events like Jeff Ruby Steaks race.

“We’re thankful that they have turned this cancellation into an opportunity to repurpose the food intended for this event as a donation to help feed families in need,” said Nancy Keil president and CEO of Second Harvest Food Bank of Middle Tennessee. “We are fortunate to work with amazing community partners who can use this food to directly feed those struggling to access food resources during this difficult time.”



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