Events / Friends of James Beard Benefit Dinner

FOJBB: Charlotte, NC

Across the Atlantic Bayhaven Food & Wine Dinner

Wed, October 19, 2022

6:00 PM
Skyline Terrace
Price: $275 See below for festival info and tickets.

Click here for Bayhaven Food & Wine Festival details

Click here for tickets to FOJBB dinner

Skyline Terrace
1601 West Trade Street
Charlotte, NC 28216


Featured Participants:

Host Chef/JBF Award Nominee Gregory Collier
Bayhaven Restaurant Group, Charlotte, NC

Kenyatta Ashford
Neutral Ground, Chattanooga, TN

Tavel Bristol-Joseph
Emmer Hospitality Group, Austin, TX

JBF Award Nominee Cleophus Hethington
Ębí Chop Bar, Miami

JBF Award Winner Ricky Moore
Saltbox Seafood Joint, Durham, NC

JBF Award Semifinalist Keith Rhodes
Catch, Wilmington, NC

Tiesha Whittaker
Buttermilk Boutique, Clayton, NC

The Bayhaven Food & Wine Festival is a five-day celebration of Black Foodways, aimed at raising awareness of Black culinary experts and creating opportunities for newcomers in the hospitality industry. Founders Subrina Collier and Chef Gregory Greg Collier were inspired by the history, style and culture of HBCU homecomings, an important pillar of the Black experience. Join us for this fabulous dinner to kick off the festival and highlight great talent, delicious food and support JBF’s Legacy Network program. 

Friends of James Beard Benefits provide critical funding for our programs, to help JBF achieve its mission to celebrate, support, and elevate the people behind America’s food culture, and champion a standard of Good Food for Good© anchored in talent, equity, and sustainability. This Friends of James Beard dinner as part of Bayhaven Food & Wine Festival supports the JBF Legacy Network.


Hors d'Oeuvre

Gregory Collier

Oxtail-and-Grit Boudin–Stuffed Shishito Pepper with Fermented Carrot

Chicken Skin with Country Pâté and Pickled Trinity

Tavel Bristol-Joseph

Cod Fritters with Escabèche and Local Chiles

Pink Pineapple with Cantaloupe, Passionfruit, and Basil


Keith Rhodes

Smoked Shrimp–Sea Island Pea Salad with Avocado Mousse, Fried Peanuts, and Salsa Verde

Kenyatta Ashford

Sequatchie Cove Farm Old Spot Pork–Oyster Hand Pies

Ricky Moore

Stewed Salted Flounder with Rutabaga, Brussels Sprouts, Coconut Pot Likker, and Green Apple Kuchela

Cleophus Hethington

Ghanaian Shito Beef Heart and Picanha with Diasporic Provisions

Tie Whittaker

Rum–Brown Butter Cake with Salted Coconut Caramel, Plantain Ice Cream, and Praline Crumble

Cocktails by Mixologist Justin Hazelton

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