Cusine: BayHaven Food & Wine Festival

Cuisine Entertainment

October 4, 2022



The festival returns for its second year with an expanded lineup of talent.

Nearly 100 Black chefs and mixologists will be on hand for this year’s BayHaven Food & Wine Festival, which will take place at multiple venues across Charlotte. The lineup includes Ricky Moore, 2022 James Beard Award winner for Best Chef: Southeast; Top Chef alums Nick Wallace and Ashleigh Shanti; and Charleston chef BJ Dennis. Plenty of local talent will be there as well, including Jimmy Pearls’ Oscar Johnson and Daryl Cooper; vegan chef Adjoa Courtney of Cooking With Joya; and Jamie Barnes of What The Fries.

The festival, inspired by the culture of HBCU homecomings, kicks off Wednesday, Oct. 19 with a farm dinner at Skyline Terrace uptown and wraps up Sunday, Oct. 23 with a tailgate-style cookout at Camp North End.

The festival was started by Leah & Louise co-founders Gregory and Subrina Collier to honor the culinary practices of Black culture chefs, food artisans and mixologists who are redefining American cuisine. Ticket prices vary and can be purchased at bayhavenfoodandwine.com.

Chef Ricky Moore, photo by Bax Miller
Chef Zoe Adjonyoh, photo by Sarah Crowder

Select events:

Freshman Orientation Farm Dinner: A Friends of James Beard Benefit dinner with six courses and four wine pairings. Participants include Greg Collier, Bayhaven Restaurant Group, Charlotte; Kenyatta Ashford, Neutral Ground, Chattanooga, Tenn.; Ricky Moore, Saltbox Seafood Joint, Durham; and Keith Rhodes, Catch, Wilmington. Tickets are $275 per person.

Chef Zoe and Friends: On Thursday, Oct. 20, an all-woman dinner led by British chef and cookbook author Zoe Adjonyoh will include six courses and three cocktail pairings. The event will be held at The Ruth, a new venue in Wesley Heights. Tickets for the dinner are $275 and include a signed copy of Adjonyoh’s book, Zoe’s Ghana Kitchen.

Pep Rally Tasting Tent: More than 75 chefs, winemakers and mixologists from across the country will offer small bites, samples and more on Saturday, Oct. 22 from 11 a.m. to 3 p.m. Tickets are $150.

Featured image by Clay Williams

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