Stephen Satterfield: Destination Carolinas at 3rd & Fernwood

Join food writer, sommelier, and TV personality Stephen Satterfield; renowned chef and James Beard Award semi-finalist, and restauranteur Chef Greg Collier; and vegan culinary expert Chef Joya for an unforgettable farm-to-table dining experience! For our final Afro-culinary journey, we travel to Greg and Subrina Collier's newest restaurant, 3rd & Fernwood, in the heart of Midtown.

Enjoy this uniquely crafted, multi-course menu with ingredients sourced directly from Black Carolina farmers and kick off the 2024 BayHaven Food & Wine Festival weekend with the Gantt. We begin at 6 pm with a cocktail reception and then gather for our chef-led dinner.

Stephen Satterfield is the 2024 Gantt Scholar-in-Residence. This event is a part of the Harvey B. Gantt Center's 50th anniversary celebration in 2024, "The Gantt Golden Year."

This event is for adults, ages 21 and older.

Purchase Disclaimer: Ticket purchases are limited to 2 per order for members and non-members. Member ticket purchases are valid only for current-standing members (membership is validated). Regretfully, if your membership has expired, you are not eligible for this special offer.

This event is made possible by the generous support of Wells Fargo.

Since 2007, Stephen Satterfield has devoted his career to redefining food and beverage as a means to organize, activate, and educate. He saw the need for more inclusive storytelling and a media company dedicated to food origins and culture from around the world. This led to the creation of Whetstone Media.

Prior to his career in media, Stephen Satterfield was a sommelier and social entrepreneur promoting wine as a catalyst for socioeconomic development for Black wine workers in South Africa. He is "one of the country's most respected food journalists" (Eater), and host of the acclaimed Netflix docuseries, High on the Hog: How African American Cuisine Transformed America. The NAACP and Peabody Award-winning project is now in its highly anticipated second season.

Follow Stephen on socials @isawstephen.

Chef Gregory Collier, originally from Memphis, TN, has resided in Charlotte, NC since 2012. Chef Greg and his wife and business partner, Subrina Collier created lauded restaurants, Uptown Yolk, Leah and Louise, and 3rd & Fernwood. He is a three-time James Beard Foundation Restaurant and Chef Awards nominee and Subrina is a 2020 James Beard Foundation Women's Entrepreneurial Leadership Fellow. Both serve on President Joe Biden's Small Business and Entrepreneurs Advisory Council.

In 2021, the couple formed the BayHaven Restaurant Group and held the inaugural BayHaven Food & Wine Festival in Charlotte. The name BayHaven is born of their collective roots in Memphis. Chef Greg grew up in the Whitehaven area of Memphis (near Graceland) and Subrina grew up in the North Memphis neighborhood of Frayser, also known as The Bay.

Adjoa Courtney, best known as Chef Joya, is a vegan chef based in Charlotte, NC. Widely celebrated for her innovative plant-based dishes, Chef Joya was raised vegan -- her culinary passion and sensibilities were ignited by her grandmother, who prepared soulful African and Caribbean dishes with expertise and care.

Chef Joya garnered several accolades and awards, solidifying her reputation as one of the most sought-after chefs in Charlotte. Her traveling "Dinner Tours and Dining Experience" events draw large crowds and dedicated fans. Chef Joya is a prominent culinary influencer, generating a broad and committed international audience with her YouTube channel, "Say What! It's Vegan?" and she is the author of five vegan cookbooks, including "It's Soul Mahmazing!". Chef Joya is currently working on her sixth cookbook.