Season 2 episode 3 features Chef Greg Collier of At Dawn Cafe and the Yolk. After the screening there will be a chicken dinner with 2-3 sides and cornbread (suggested $10 donation per plate) with all proceeds going to the Community Culinary School of Charlotte.
The chicken donated by Springer Mountain Farms and students from the CCSC will be helping to prepare and serve the dinner. The chicken will be prepared in two ways with Jacksina doing an Alabama White Sauce and Collier with a Tennessee spice rub. CCSC students and Chef Geoff Bragg will also be preparing all of the sides.
Watch Season 2 episode 2 with Jamie Swofford:
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