Haymaker, an ingredient-driven, Southern-inspired restaurant near Romare Bearden Park, is hosting a five-course dinner on Sunday to benefit the Southern Foodways Alliance. Often referred to as SFA, the University of Mississippi-based non-profit is an influential group in Southern food. Its mission is to chronicle and promote the region’s food history and culture.

Chef William Dissen organized the event, which will take place at his restaurant. Tickets to the dinner cost $120, which includes gratuity and tax, and can be purchased here. The event begins at 5:30 p.m. with a cocktail half-hour and introduction.

The menu and participating chefs will be as follows:

First course: Flounder crudo by chef Joe Kindred of Kindred Restaurant and Hello, Sailor
Second course: Dirty rice grits by chef Greg Collier of The Yolk
Third course: Artichokes and duck by chef Rodolfo Montero of Sav/Way Foods
Fourth course: Pork coppa carnitas by chef William Dissen of Haymaker
Fifth course: Peach tart by chef Ashley Anna Tuttle of Community Matters Café.

There will also be beverage pairings with each course.

Dissen, who also owns The Market Place in Asheville, has been extremely active in the Charlotte culinary community since opening Haymaker here last March. He was the driving force behind a recent James Beard Foundation summit on how to advance the city’s culinary reputation. —Kristen Wile

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