by TM Petaccia

Subrina and Gregory Collier have brought BayHaven Food & Wine Festival back to Charlotte for a second year. A celebration black foodways and the industry members who make them possible, the five-day event kicks off Wednesday, Oct. 19 and runs through Sunday, Oct. 23.

Nearly 100 chefs, mixologists, farmers, food artisans, and other foodways professionals from across the United States will come together for nearly a dozen dining and educational events to honor how the contributions of Black culinary and agricultural professionals continue to impact the way the world eats and drinks.

The Colliers have given the event a college theme, with many of the events having names reflective of college years. Here are five of the highlights.

Wednesday, October 19: Freshman Orientation Farm Dinner, Skyline Terrace
This Friends of James Beard benefit dinner includes James Beard nominees and winners: Gregory Collier (Bayhaven Restaurant Group); Ricky Moore (Saltbox Seafood Joint, Durham); Cleophus Hethington | Chop Bar, Atlanta, GA; and Keith Rhodes | Catch, Wilmington, DE – in addition to Kenyatta Ashford | Neutral Ground, Chattanooga, TN; Tavel Bristol-Joseph | Emmer Hospitality Group, Austin, TX; and Tiesha Whittaker | Buttermilk Boutique, Clayton, NC. The dinner features six courses and four wine pairings. $275, 6 p.m.

Thursday, October 20: Homeroom Midday Symposium, Johnson & Wales University
This series of panel discussions addresses the state of the black hospitality industry. Participants include Dara Cooper and Bernard Singleton of Nebedaye Farms, Cherie Jzar of Deep Roots Farm, Keith and Angela Rhodes of Catch, Anela Malik of Feed The Malik, KJ Kearney of Black Food Fridays, plus industry notables Dr. Cynthia Greenlee, Nikki Miller-Ka, Colleen Vincent, Kimberly Brock Brown, Adriane Mack, and Kristi Brown. The symposium includes a family-style lunch with wine. $75, 9 a.m.

Friday, October 21: Homecoming Gala, Embassy Suites Uptown
This “adult prom” features dancing and dining from a dozen food stations from many of the nation’s top Black chefs and restaurants, including Leah & Louise, Community Matters Cafe, and Jimmy Pearls in Charlotte, Sincère Fare and Twisted Soul Cookhouse & Pours in Atlanta, The Larder + The Delta in Phoenix, Lucy Quinn in Milwaukee, Dorothy’s Catering 2 in Fayetteville, and Buttermilk Boutique in Clayton (N.C.). $225, 6:30 p.m.

Saturday, October 22: Pep Rally Tasting Tents, Camp North End
Food and beverages from more than 75 chefs, winemakers, and mixologists from across the country, including Syrenity Davis from The Lux Chef in Charlotte, Anita Spring Council from Mama Dip’s Kitchen in Chapel Hill, Lana Lagomarsini from Lana Cooks, New York City, Malik Williams from Tap@1918 in Rocky Mount, and April Anderson from Good Cakes & Bakes in Detroit. $150, 11 a.m.

Sunday, October 23: Post-Game Tailgate, Camp North End
The final event is a tailgate-style barbecue with multiple food stations (including vegan/vegetarian options),curated cocktails, and beer. Notable chefs include Jamie Barnes from What The Fries in Charlotte, Tiffany Williams from Exquisite Catering & Events in Chicago, Joshua Lee from Lake & Oak BBQ in Atlanta, and Tay Nelson from Bobby’s BBQ in Fountain Inn (S.C.). $115, 5:30 p.m.

Tickets for all the events can be purchased via Eventbrite.