Events / Dinner

Regional Spotlight: Soul Food Sessions

Fri, September 13, 2019

7:00 PM
The Beard House
Member Price: $140 Public Price: $180 Click here for tickets.
Cancellation and Food Allergy Policy

Jamie Barnes

What The Fries, Charlotte, NC

Michael Bowling

Hot Box Next Level Kitchen, Concord, NC

Gregory Collier

The Yolk, Charlotte, NC

Omar Tate

Honeysuckle Projects, NYC

Greg Williams

What The Fries, Charlotte, NC

Jamie Turner

Jamie's Cakes & Classes, Charlotte, NC

Justin Hazelton

SB&J Enterprises, Charlotte, NC

Soul Food Sessions dinner series is forging new pathways to visibility and opportunity for young chefs of color, and new ways of dialogue across racial lines. Now a group of friends and founders bring their signature cuisine to the Beard House for a delicious, innovative, Southern dining experience true to the spirit of Soul Food Sessions: celebration, creation, and community.

Click here for tickets.


Hors d’Oeuvre

Shrimp Philadelphia with Cream Cheese, Celery, Lemon, and Wanda's Everything-Spiced Butter Crackers

Sweet Tea Fluid Gel with Barbee Family Farm Summer Vegetable Chowchow and Blackened North Carolina Rock Shrimp

Smoked Corn Bisque with Crème Fraîche and Pickled Lima Beans

Sea Island Red Pea Panisses with Pickled Okra, Blackened Catfish, Puffed Sorghum, and Fermented Shrimp Salt

Toasted Brioche with Pecan Butter and Pork Belly Marmalade

Fair Game Apple Brandy with Oleo Saccharin, Fresh Lemon, Pomegranate Molasses, Orange Flower Water, and Rosé Champagne


Beef Tartare with Pickled Bell Pepper, Crème Fraîche, Squid Ink, Chives, and Black Rice Water

Farm Country Pâté with Farm & Sparrow Cornmeal Batter, Apple Buttermilk, and Pickled Maque Choux

Warm Farro Salad with Smoked South Carolina Peaches and Summer Vegetables, Mustard Green Crisps, and Sweet Tea Vinaigrette

Seared Salmon Belly with Black Rice, Grits, and Stewed Tomatoes; and Smoked Pork Shank with Green Bean–Green Onion Purée

Preserved Berry–Tart Cherry Heritage Farm Cheshire Pork Cheeks with Anson Mills Three Peas–Uncle Hamp’s Carolina Bacon Succotash, Charleston Gold Rice, and Pork Jus

Brown Butter, White Chocolate, and Poached Pear Gâteau with Pear–Cardamom Caviar, Fig Gastrique, Honey–Orange Ice Cream, and Cashew Brittle

Praline–Citrus Shortbread Miniature Tart

Bacon Fat–Washed Queen Charlotte Rum with Antica Formula Vermouth, Local Honey, and Crude Orange–Fig Bitters

A selection of fine wines and cocktails will be served with this dinner.

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