Local food scene shines at Savor Charlotte showcase

ALEX HANEY | UNSPLASH

Savor Charlotte showcases the best of local cuisine and drink March 12-25.

Savor Charlotte is back for its third installment from March 12-25.

The showcase is designed to encourage people to try culinary offerings that otherwise they may not. Culinary is one of the main drivers behind tourism, and Charlotte offers some of the most unique variety of food options. Laura White, Charlotte Regional Visitors Authority’s director of brand and strategy, said it’s a way local chefs can be expressive and showcase their craft.

“We started Savor, really as an opportunity to create more of a free form way to experience what chefs, culinarians, brewers, mixologists are doing,” she said. “We really weren’t wanting to box them into any kind of menu type or price point but really give them an opportunity to put forth offers or interactive classes or special menus that really showcase their signature and what they're all about.”

The event hopes to shed light on Charlotte’s growing culinary scene with a blend of culture-driven and comfort-inspired food and drink with creations that will expand the palate.

“As Charlotte continues to be ever evolving and has so many newcomers and so many new businesses and growth that is increasing the quality of life,” White said. “I think that's what we're seeing reflected in the food scene as well. So, you have this international influence that is apparent everywhere, with different cultures and the cuisines that those cultures offer. But then you also have… this comfort food component to our food culture as well, which is part of Southern food culture as a whole. Then you see chefs really just doing new and different things.”

The event is focused on improving Charlotte offerings instead of expanding to other areas. White said that the Charlotte culinary scene is so vast that it is going to take time to cultivate and grow.

“It’s really a free form event where people can experience classes or a special offer or really an exclusive menu,” White said. “So, we really intend to stick with Savor Charlotte over the long haul. We know culinary is not going away as a strength for Charlotte, and so we think this is a great way to showcase the talent through the eyes of the people who are making Charlotte amazing.”

Among the chefs highlighted at Savor Charlotte is Greg Collier of 3rd and Fernwood restaurant, who will lead a demonstration on making grits that are much better than instant.

“For me, the best idea of taking a humble ingredient, putting time in as we have to love into that is grits,” he said. “You know, the better your cooking liquid is, the better your grits are. The more you are taking time and seasoning and stirring and checking the season and stirring and checking, the better the better the dishes. So, for me, it's great, because we can do everything and anything with them and to them, but the more time you put into them, the more love you put into them, I believe the more valuable they become.”

Collier is from Memphis, went to culinary school in Arizona and calls Charlotte home. He feels everyone has a unique story to tell and how they get to where they are is vital to their story.

“Because I grew up in Memphis and went to culinary school in Arizona and moved to Charlotte, that's my story,” he said. “Somebody else may have grown up in Memphis and maybe they went to culinary school in New York, and maybe now they live in Miami. That story is important to who they are and who they can become and who they want to be. While you may be inspired by me, I’m inspired by so many Black chefs …  I’m not trying to copy them. I’m trying to figure out what they did to do it their way and then do that my way.”

On the Net:
savorcharlotte.com

Comments