Life and Religion
|Taste culinary culture at inaugural Black Food & Wine Festival|
|Showcase is Oct. 22-24 at Camp North End|
|Published Thursday, April 29, 2021 4:20 pm|
|COURTESY BLACK FOOD & WINE FESTIVAL|
|Subrina and chef Greg Collier are organizing the inaugural Black Food & Wine Festival Oct. 22-24 at Camp North End.|
The Black Food & Wine Festival will debut in Charlotte this fall.
Chef Greg and Subrina Collier, the husband-and-wife business duo, will launch the inaugural event Oct. 22-24 at Camp North End, where they opened Leah & Louise last spring, the 76-acre’s site first brick and mortar restaurant. The Colliers also own Uptown Yolk. Greg is a two-time James Beard Award nominee and Subrina is a 2020 James Beard Foundation Women’s Entrepreneurial Leadership fellow.
They have advocated pushing boundaries to showcase Black culinary excellence with the launch of Soul Food Sessions to champion culinary creatives and created a scholarship fund to help them further their culinary education. Their latest venture will be no different, as it is designed to celebrate Black chefs in the kitchen and experts in the hospitality industry overall. Artisans, brewers, chefs, distillers and farmers will participate in the festival.
“We noticed a huge void in the festival scene that excluded Black chefs, Black food and Black culture,” Subrina said in a statement. “Rather than telling other festivals to include us more, we decided to stop asking and create our own.”
The showcase is a step back into the 1920s and ‘30s, a period of cultural and intellectual revival in African American art, dance, fashion, literature, music and theater. The festival draws its inspiration from the Harlem Renaissance with the intention educating while also entertaining.
“Charlotte is the perfect melting pot city, and it’s pretty close to a lot of amazing chefs,” Subrina said. “Camp North End is amazing in their efforts of inclusivity and the space is evolving on the daily, and the energy of Camp North End translates to the festival.”
A Chuckwagon Carnival kicks off the festival on Oct. 22, featuring food trucks, amusement rides and family-friendly entertainment. The night concludes with the Black Stork Chefs Dinner, which will be a ticketed multicourse meal. Oct. 23 will feature the Cotton Club Festival, with chef demonstrations and a tasting experience. The Harlem Nights Chefs Dinner features seven chefs to bring the night home.
A Savoy Jazz Brunch on Oct. 24, with chef stations and live music, wraps up the weekend. Further details will be released in June with the launch of a website and ticket information.
“Back then, there was a burst of creativity and cultural appreciation born out of Prohibition,” Greg said. “Now, 100 or so years later, Black creativity has been unappreciated and unnoticed for a while. We want to shine that spotlight bright.”
Chefs who have committed to the festival include Todd Richards, Ashleigh Shanti, Duane Nutter, as well as “Top Chef” alums Tiffany Derry, Chris Scott and Keith Rhodes. Local talent involved in the festival includes Lindsay Williams of Davidson Wine Co.; chefs Greg Williams and Jamie Barnes, co-owners of What The Fries; Whitney Thomas of The Grand Bohemian and Michael Bowling of Hot Box Next Level Kitchen.
For more information: www.blackfoodandwinefestival.com.
|Hope they have some vegan food going on there|
|Posted on May 3, 2021|
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