Soul Food Sessions is headed to New York City to cook at The James Beard Foundation’s Beard House on September 13.  The group of six chefs — Jamie Barnes and Greg Williams of food truck What the Fries, Michael Bowling of Hot Box Next Level Kitchen (opening soon in Concord), Greg Collier of The Yolk, Todd Richards of One Flew South and Chicken + Beer, and Jamie Turner of Jamie’s Cakes & Classes will cook for the Beard House’s Regional Spotlight dinner series. 

Regional Spotlight is one of many dinner categories that the Beard House offers monthly. The series focuses on a city, state, or region and its culinary identity and culture. Soul Food Sessions plans to create a dinner that creates dialogue across racial lines with an innovative Southern dining experience and menu. Soul Food Sessions is a non-profit organization raising awareness and enhancing opportunities for minority chefs. The series showcases diverse culinary talents to create equal opportunity in the food industry. Tickets for the Beard House dinner are $180; the menu will he posted closer to the event. 

Charlotte continues to be on the James Beard Foundation’s radar, bringing more conversation and attention to the city and the surrounding area. Soul Food Session’s participation with the Beard House is a great sign that the foundation is taking Charlotte seriously and acknowledging our rich culture and culinary depth, which helps our chances of winning a James Beard Award. We hope to continue to see a more inclusive representation of Charlotte based chefs from the James Beard Foundation. –Justin Burke-Samson

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