Hungry guests are invited to step into fall in the most delicious way possible with a five-course dinner at Haymaker on Thursday, September 19 at 6:30 PM.

Chef William Dissen will host three guest chefs (plus one from his own team) as they prepare dishes to “Celebrate the Season in the Queen City.”

“I have had the chance to host the James Beard Foundation for many dinners at our other restaurant-The Market Place-in Asheville,” said Dissen. “We recently hosted the James Beard Foundation [at Haymaker] for an Impact Summit to discuss the identity of Charlotte through food and how we as culinarians can work to shape our identity through ‘good food.’ We were asked to host another dinner following up on the success of our Impact Summit and we decided to ‘Celebrate The Season’ for our dinner.”

Here’s the night’s menu:

Opening Reception: Passed appetizers and signature cocktails

1st Course: Chef Paul Verica, The Stanley

Not So Caprese Salad - tomatoes, mozzarella and basil in different ways

2nd Course: Chef Greg Collier, Uptown Yolk/Leah & Louise (coming soon)

Field Pea Tamales - smoked lady pea tamale, kohlrabi and apple relish, salsa de cacahuate, green buttermilk

3rd Course: Chef Joe Kindred, Kindred/Hello, Sailor

Squid Ink Conchiglie - shrimp, sea urchin

4th Course: Chef William Dissen, Haymaker

Bison Brisket - wild ramp kimchi-stuffed tortellini, yellow corn ricotta, sour corn and fermented chili relish

Dessert: Chef Charlotte Jenkins, Haymaker
Red Wine Poached Pear - chocolate ganache tart

“Chef Joe Kindred, Paul Verica and Greg Collier are all good friends of mine, and I really respect their culinary prowess here in the Queen City,” said Dissen. “So it was a no-brainer to ask them to be a part of this dinner for the James Beard Foundation to represent the best of Charlotte.”

Tickets are $150 per person plus tax (includes gratuity) and proceeds will benefit the James Beard Foundation, an organization whose “mission is to celebrate, nurture, and honor chefs and other leaders making America's food culture more delicious, diverse, and sustainable for everyone.”

While the menu alone is reason enough to attend, Chef Dissen encourages folks to come learn more about the Foundation.

“It’s an opportunity to learn more about the James Beard Foundation’s Impact Programs and how we are working to make change at our restaurants and in our community,” said Dissen. “And we will be hosting some of the best chefs in the city!”

Get your tickets here!