Tickets are now available.
THE COLLECTORS GALA & LIVE AUCTION
EVENT DETAILS
Date: Friday, April 25
Time: 6:30 - 8:00 pm | High-End Wine & Food Tasting w/ Auction Preview
8:00 pm | Family-style Dinner provided by Quail Hollow Club and Live Auction featuring Auctioneer Luke Proctor.
A short Dessert Reception will follow at the close of the auction. The event conclusion depends on how spirited the bidders are but we will be wrapping up the event in its entirety no later than 11:00 pm.
Attire: Cocktail - no ties required for this event
Location: Quail Hollow Club, 3700 Gleneagles Rd, Charlotte, NC 28210
Tickets: $500/person
Gratuity and tax are included in the ticket price, and $232 of each ticket is tax-deductible.
Must be 21+
The menu is being planned with considerations for common dietary restrictions such as gluten-free, pescatarian, and shellfish allergies to ensure options are available for these guests. However, the menu may be challenging for guests with abundant restrictions given the format of the event.
Visit www.CharlotteWineandFood.org for more event details.
FEATURED WINERIES
Anomaly Vineyards, Banfi Vintners, Beaulieu Vineyard, Brancaia, B True Wines, Chateau de Beaucastel, DAOU Soul of a Lion, Del Dotto Vineyards, Donelan Wines, Gamble Estates, Julien Fayard Wines, Laurent-Perrier, Limerick Lane Cellars, Memento Mori, Patrimony, Penfolds, RARECAT, The Spire Collection, The Vineyard House, and William Cole Vineyards.
FEATURED RESTAURANTS
Edwin's Organix, Jon G's Barbecue, Mazi, Uchi, Cookies on the Side, and CherryBerry Patisserie
MENU
RECEPTION
Passed appetizers by Quail Hollow Club
Smoked Goat Cheese and Walnut Stuffed Endive - gluten free
Fried Green Tomatoes with Pimento Cheese
Chef Edwin Cruz | Edwin's Organix and Open Plan Kitchen
Tuna Tartar Taquitos
Tuna marinated in a Jalapeno Ponzu Sauce topped with Macha Sauce and Guacamole in a Wonton Taquito Shell
Chef Garren Kirkman | Jon G's Barbecue
Crispy Pork Belly Banh "G"
Chef Whitney Thomas | Mazi
Lamb Kofta
Sea Island Pea Bessara, Carrot Chermoula, Benne Seed Gremolata, Charred Citrus
Chef Shaun King | Uchi
Hama Chili
Ponzu, Thai Chiles, Garlic, Orange, Shiso
Kinoko Usuzukuri
San Bai Zu, Crispy Shallot, Chive, Basil
SEATED DINNER
Individually Plated Spring Salad
Heirloom Cherry Tomatoes, Roasted Corn, Radishes, Goat Cheese in a Cucumber Round with Sweet Onion Vinaigrette - vegetarian, gluten free
Family-Style Meal
Braised Short Ribs with Jus Lie - gluten free, dairy free
Pan Roasted Chilean Sea Bass with Citrus Herb Gremolata - gluten free, dairy free
Creamy Charred Corn Bucatini with Basil and Grilled Asparagus - vegetarian
Wild Mushroom Risotto - gluten free, dairy free
Roasted Garlic Cream Potatoes - gluten free
Seasonal Mixed Vegetables - gluten free, dairy free
Iced Cookies highlighting CW+F Charity Beneficiaries by Cookies on the Side
DESSERT RECEPTION
CherryBerry Patisserie
White Chocolate Mousse with Cajeta Gelee and Gluten-Free Cake
Dark Chocolate Mousse with Red Berry Gelee and Red Velvet Biscuit
The menu is being planned with considerations for common dietary restrictions such as vegetarian, gluten-free, pescatarian, and shellfish allergies to ensure options are available for these guests. However, the menu may be challenging for guests with abundant restrictions given the format of the event. Please refer to the above menu.
Thank you to our title sponsor!
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