BayHaven Food & Wine Festival

BayHaven Food & Wine Festival

October 3-6, 2024

Savona Mill
500 S. Turner Ave.
Charlotte, NC 28208

Tickets: $75 plus 

The BayHaven Food & Wine Festival returns this week to Savona Mill, the repurposed and reimagined mix-used historic textile mill in West End. A celebration of Black culinary arts founded by Greg and Subrina Collier, the festival showcases renowned chefs in the region with a series of events including a fish fry hosted by James Beard award-winner Ricky Moore; a “A Diner en Noir” seven-course dinner; a “Battle of the Best Food Cities” event; and a special Serving the Culture dinner celebrating the connection between hip-hop and disco. The festival kicks off with a free symposium, What is Southern Food?, moderated by James Beard Award-winning food writer Cynthia Greenlee and chef/author Todd Richards.

 

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BayHaven Food & Wine Festival 2024 events:

Stephen Satterfield: Destination Carolinas at 3rd & Fernwood

Thursday, October 3 (6:00 p.m. – 9:00 p.m.)
Tickets: $250

3rd & Fernwood
1100 Metropolitan Avenue
Charlotte, NC 28204

Food writer, sommelier, and media personality Stephen Satterfield (High on the Hog: How African American Cuisine Transformed America), BayHaven Food & Wine Festival co-founder Chef Greg Collier, and vegan culinary expert Chef Joya prepare a farm-to-table dinner at 3rd & Fernwood. Hosted by the Gantt, celebrating the museum’s 50th anniversary, this multi-course menu features ingredients sourced directly from Black farmers in the Carolinas.

Friday Fish Fry with Ricky Moore

Friday, October 4, 2024 (2:00 p.m. – 4:00 p.m.)
Tickets: $75 plus

A family style multi-course fish fry hosted by Chef Ricky Moore (Saltbox Seafood Joint).

Chefs: Ricky Moore, Keith Rhodes, Jamie Davis, Gillian Howard, Rhonda Jones, Spring Council, and Malik Williams

Mixologist: Cherisse Hayes

 

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Friday Night Dinner under the Stars “A Diner en Noir” 

Friday, October 4, 2024 (7:00 p.m. – 10:00 p.m.)
Tickets: $125 plus

A seven-course dinner featuring seasonal and local ingredients paired with Maker’s Mark bourbon whisky. Attendees will be donning their best all-black attire for this dinner party under the stars and big tent.

Chefs: Lamar Moore, D’Andre Hunter, Chloe Gould, Todd Richards, Durian Neal, Brian Jupiter, and Jamisen Booker

 

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“Battle of the Best Food Cities”

Saturday, October 5, 2024 (11:00 a.m. – 3:00 p.m.)
Tickets: $75 plus

Chefs, mixologists, and winemakers representing Charlotte, New York, Chicago, Atlanta, and the DMV battle for the title of best food city.

Charlotte: Jamie Barnes, Lisa Brooks, Reyana Radcliff, Taylor Worsley, and Tiore McFarland
DMV: Jerome Grant, Durian Neal, Catina Smith, and Armani Johnson
New York: Chris Scott, Lana Lagomarsini, Whitney Thomas, and Carmen Baez
Chicago: Lamar Moore, Tiffany Williams, Chloe Gould, Brian Jupiter, and Maya-Camille Broussard
Atlanta: Matthew Raiford Tia Raiford, Gary Caldwell, Sade McMullen, Robert Butts, and Josh Lee

Mixologists:

Charlotte: Yashira
Chicago: Dom Dilce
Atlanta: Erika Moore
DMV: Cherisse Hayes

Saturday Disco BBQ 

Saturday, October 5 (6:00 p.m. – 9:00 p.m.)
Tickets: $150 plus

A ’60s disco-themed family-style feast with pit-cooked delicacies by chefs Adrian Lipscombe, Josh Lee, Jerome Grant, Enrika Williams, Sade McMullen, Gary Caldwell, Robert Butts, Marcus Middleton, Matt Raiford, and Tia Raiford. Beer, wine, and spirits are included for this fun BBQ, and they’ll also have some vegetarian options available.

 

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Sunday Yacht Rock Brunch

Sunday, October 6 (1:00 p.m. – 4:00 p.m.)
Tickets: $75 plus

Eight chefs prepare an eight-course brunch with a Yacht Rock theme featuring chefs Ederique Goudia, Chi Walker, Nik Cole, Amber Beckem, Daquan Sistrunk, Chris Scott, Reyana Radcliff, Marcus Middleton, and mixologists Kayleigh Williams-Brown and Thor Jones.

Serving the Culture Dinner “The Get Down”

Sunday, October 6 (6:00 p.m. – 9:00 p.m.)
Tickets: $100 plus

Dinner party series Serving The Culture presents “The Get Down,” a multi-course dinner event exploring the connection between disco and hip-hop’s roots through culinary creations and music.

Chefs: Jamie Barnes, Whitney Thomas, Elaina Ruth, Malik Williams, Tiffany Williams, Lana Lagomarsini, Adrian Lipscombe, and Jamie Davis

Mixologists: Yashira and Erika Moore

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