Since its inception in 2021 at Camp North End, the BayHaven Food and Wine Festival has grown into one of the nation’s premier festivals celebrating Black chefs, cuisine, and culture. The brainchild of Chef Greg Collier and Subrina Collier, the festival provides a platform for Black culinary talent to showcase their skills and honor the rich heritage of Black food traditions. The Colliers, renowned for their groundbreaking restaurants, have expanded their influence in Charlotte’s culinary scene. Their flagship restaurant, Leah & Louise, a modern juke joint offering innovative Southern cuisine, is a standout. Additionally, their ventures like Uptown Yolk, a popular brunch spot, and 3rd & Fernwood, their latest hyper-local, seasonal dining experience, solidify their legacy as trailblazers in the industry.
The 2024 BayHaven Food and Wine Festival, now in its fourth year, moved to a new location at Savona Mill, providing a larger and more immersive atmosphere. Charlotte, an emerging culinary destination, was the ideal setting for this expanded event. The city’s vibrant energy and cultural richness make it a perfect backdrop for celebrating Black chefs and food culture. BayHaven continues to elevate Charlotte as a destination for food lovers while highlighting the depth of Black culinary heritage.
The festival kicked off on Friday evening with a family-style fish fry, setting the stage for a weekend filled with flavor and fellowship. Later that night, Dîner en Noir elevated the event with a black-tie affair where elegance and culinary excellence intertwined. Guests, dressed in chic black attire, enjoyed multi-course meals that celebrated Black excellence in both food and style.
Saturday’s Tasting Tent: Battle of the Cities featured over 30 chefs, mixologists, and winemakers competing to represent their cities’ culinary prowess. After Detroit’s 2023 win, Team Atlanta claimed the crown this year, showcasing the city’s vibrant and diverse food scene.
One of the standout events of the weekend was Saturday night’s Disco BBQ, a fusion of 70s disco vibes and Southern barbecue. This event was particularly special because the hog for the barbecue was raised by local farmers Matt and Tia Raisord, bringing a farm-to-table element that connected the community to the food. Chef Gary Caldwell impressed with his Grits and Gumbo, a signature dish blending Southern traditions with global influences. Michelin-recognized Chef Robert Butts wowed the crowd with his Smoked Lamb paired with a tangy mustard green chimichurri, leaving a lasting impression on attendees.
Sunday’s Yacht Brunch was a luxurious four-course affair, featuring the talents of eight chefs. The standout dish was Chef Reyana Radcliff’s Basil Bourbon Sweet Potato Pie, topped with sugar cane whipped cream and a fresh marshmallow smear—combining creativity with the comforts of Southern sweetness.
The festival culminated with the Serving the Culture Dinner, an 8-course meal inspired by the cultural movements of disco and hip-hop. Signature cocktails accompanied each dish, creating a culinary journey through time and music. Chef Tiffany Williams’ Cornish Hen with Salt and Pepper Grits was a crowd favorite, while Chef Whitney Thomas’ Braised Short Rib with Pumpkin Puree and Roasted Turnips was another highlight. The meal ended on a high note with Adrian Lipscombe’s Aztec Double Fudge Chocolate Brownie, paired with vanilla ice cream, and mixologist Erika Shante’s Horchata Cream and Dulce de Leche cocktail that perfectly complemented the evening’s indulgent flavors.
BayHaven proved to be more than just a food festival; it was a celebration of Black culture, community, and creativity. The festival not only highlights the brilliance of Black chefs but also underscores the importance of Black food traditions while fostering culinary innovation.
Chef Greg and Subrina Collier’s vision for BayHaven, much like their restaurants Leah & Louise, Uptown Yolk, and 3rd & Fernwood, continues to push the boundaries of Black cuisine. The festival is a testament to their commitment to excellence, culture, and community. It serves as a reminder that Black food is deeply rooted in history, yet brimming with potential for the future. Each year, BayHaven elevates the experience of Black food, positioning Charlotte as a must-visit city for lovers of great food and vibrant culture.
