Celebration of Black foodways and culture at showcase

PHOTO | CLAY WILLIAMS

Chef Greg Collier (center), co-founder of BayHaven Food & Wine Festival, is co-owner of BayHaven Restaurant Group with his wife Subrina,

The BayHaven Food & Wine Festival is back for a third year.  

The Oct. 4-8 Black foodways showcase will include new venues in Uptown and westside neighborhoods that celebrate the people who make it possible. The festival’s theme is “Wild & Free 2023,” drawing inspiration from popular culture movements of the 1960s and ‘70s.

“We set out to create a festival that honors the diaspora, fosters education and creates meaningful and joyous moments of celebration,” Subrina Collier, festival co-founder and co-owner of BayHaven Restaurant Group with her husband, chef Greg Collier, said in a statement.

“Charlotte has become a true melting pot, drawing folks from around the world. We envision a world where that diversity and representation is equally visible in the arena of elevated food conversation and food festivals.”

The festival lineup:

Oct. 4

It's a Family Affair community feast, 6:30-9:30 p.m.  Opening night features James Beard-nominated chefs Gregory Collier and Cleophus Hethington. The family-style feast will highlight different styles of cuisine while celebrating the surrounding community. West Complex, 1600 W. Trade St.

Cost: $150 per person.

Oct. 5

• Make Food, Not War food and beverage symposium, 9 a.m.-1 p.m., Johnson & Wales University, 801 W. Trade St. The symposium is a dialogue on food, education and culture. Food activist Dara Cooper is among the chefs, farmers and food media scheduled to participate in panel discussions.

Chef Elena Lundy and the Johnson & Wales University culinary student team will prepare lunch. Part of the proceeds will benefit two JWU scholarships.

Cost: $65-$105 per person.

• Au Naturalé Spirits-Free Dinner, 6:30-9:30 p.m., Community Matters Cafe, 821 W. 1st St. Chef Brandon Staton of Uptown Yolk and Chef Chayil Johnson of Community Matters Cafe will lead a family-friendly event that feature mocktail pairings with each plated course.

A portion of proceeds benefit Community Matters Cafe, which engages the community and provides recovery services to people struggling with substance abuse and homelessness.
No alcohol will be served. Cost: $160 per person.

• Carolina Dreamin’ Dinner, 6:30-9:30 p.m. Uptown Yolk, 1220 S. Tryon St., Suite 500  Dinner led by “Top Chef” James Beard nominee Chef Keith Rhodes features Carolinas-based chefs.
Cost: $260 per person.  

Oct. 6

• Up in Smoke: Pig Pickin and Oyster Roast, 12-3 p.m., 419 E. 7th St. The menu includes a whole hog roast, oysters and sides and desserts created by James Beard nominated Chef Josh Lee and Chef Adrian Lipscombe.

Cost: $125 per person.

• Mother Earth: All Ladies Chef Dinner, 6:30-9:30 p.m., 1100 Metropolitan Ave. Suite 170

A celebration of the drivers of revolution and growth in the culinary industry: Women. The event will feature Chefs Quientina Stewart and Leah & Louise’s Courtney Evans, as well as additional female chefs.
Cost: $200 per person.

Oct. 7

• Everybody Is A Star: Tasting Tent, 11 a.m.- 3 p.m., 419 E. 7th St. More than 50 food and beverage experts participate in a battle of food cities: Detroit, the Washington, D.C., area, Charlotte, Chicago and Atlanta, featuring chefs Ederique Goudia, Jerome Grant, Jamie Barnes and Lamar Moore. Tickets include all food, wine and spirits tastings.

Cost: $100 per person.

• Love, Feast & Soul Gala and Afterparty, 6:30 p.m.-1 a.m., Embassy Suites, 401 E Martin Luther King Jr. Blvd.

The gala features a cocktail hour followed by live entertainment and family-style dinner led by chefs David and Tonya Thomas of H3irloom Food Group. Cost: $225 per person.

Oct. 8

• Boogie Down Brunch and Day Party, 12-4 p.m., Embassy Suites, 401 E Martin Luther King Jr. Blvd.

Brunch and boogie while enjoying wine and spirits. The party features dishes created by 12 chefs as well as live entertainment.

Cost: $190 per person.

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