Charlotte's top chefs are collaborating on an eight-course meal for a good cause
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The dinner will take place at Supperland on April 29. Photo: Axios archives
Eight Charlotte chefs. Eight courses. One night. One cause. The Charlotte Family Meal will support Giving Kitchen, a nonprofit that helps food service workers in times of hardship.
Why it matters: Some of Charlotte's best chefs are collaborating for this fundraiser, including James Beard-nominated chefs Greg Collier (Leah & Louise, Uptown Yolk) and Sam Hart (Counter-).
Context: Giving Kitchen is a nonprofit that helps food service workers with financial support and community resources in times of need.
- It expanded into North Carolina last year, and since then, the nonprofit has donated more than $400K in aid throughout the state.
- It has also connected more than 1,000 N.C. employees with the Stability Network, which provides social service resources related to mental health and substance abuse, employment and housing, to name a few.
- Focusing on Giving Kitchen has prompted Hart and his team to "converse about how to be a better restaurant and how we can better take care of one another," he told Axios.
Dig in: Each chef will present their locally inspired dish, prepared with ingredients from local vendors and nearby farms. Dishes will be paired with wine from 3 Keys Wine Distributors.
- Andres Kaifer (Customshop) will prepare a hamachi crudo dish, made with coriander, guava and onion.
- Alyssa Wilen (Chef Alyssa's Kitchen) will serve asparagus tortelloni, with smoked mushroom brodo and chili oil.
- Sam Hart (Counter-) is creating a wood-fired scallop "Brunswick," made with pork drippings, tomato, okra, corn and beans.
- Chris Coleman (The Goodyear House, Old Town Kitchen & Cocktails, Haymaker) is making wagyu tartare, with Mimolette cheese, potato and "burger fixins'."
- Sam Diminich (Restaurant Constance) will serve a Thai noodle salad with North Carolina crab, peanuts, lime and chile.
- Chris Rogienski (Supperland) is making chicken fried quail, served with local field peas, redeye demi and pickled radish.
- Greg Collier (Leah & Louise, Uptown Yolk) will follow up with a smoked lamb belly, served with collard green pave, sweet potato and peanut BBQ and toasted peanut and strawberry granola.
- Sam Ward (Wentworth & Fenn) is behind the starter bread course and the dessert — a lavender and vanilla bean panna cotta.
If you go: The event, hosted at Supperland, will kick off with a cocktail reception at 6pm on Monday, April 29.
- Tickets are limited (about 85 total) and are on sale now at $500 per person. Half of your ticket cost is tax deductible.
Zoom in: If you don't recognize their names, you'll surely recognize the businesses of these chefs. Many of them have landed on our lists of best restaurants and best new restaurants in the last year. Each of the following local chefs is providing a locally inspired course for the evening: