THE COLLECTORS GALA & LIVE AUCTION
FEATURING A LIVE AUCTION OF CHARLOTTE WINE & FOOD WEEK’S MOST EXCLUSIVE LOTS
Limited to 180 of Charlotte Wine & Food’s most savvy patrons and wine collectors, we invite you to join us for The Collectors Gala featuring a high-end wine and food tasting followed by a seated family-style meal and a robust and spirited live auction featuring the best lots CW+F Week has to offer! The evening includes up to 20 serious and cellar-worthy wineries, multiple chefs, a live jazz band, and a live auction.
TIMING & LOCATION
Friday, April 19 | 6:30 pm
The Union at Station West
919 Berryhill Road, Suite 105
Charlotte, NC 28208
6:30 - 8:00 pm | High-End Wine & Food Tasting w/ Auction Preview
Featuring 17 fine wineries, multiple chef-tasting stations, and passed appetizers.
Jazz Music by the Dave Vergato Quartet
8:00 pm | Family-style Dinner by Chef Michael Bader of La-tea-das Catering followed by a Live Auction featuring Auctioneer Dan Lyes
Seating in round tables of 10* | 8 seats for patrons and 2 seats for vintners per table
*Each table will be paired with one of our featured wineries for the dinner. The winery the table is paired with will share its wines with that table for the dinner.
Table hosts are also able to bring in up to two (2) bottles from their own cellar to share with guests at their table during dinner. Wines brought in from patrons’ personal cellars must be checked in at registration and CW+F staff will deliver them to the appropriate table at the start of the dinner.
The event will wrap up at the close of the auction. Timing depends on how spirited the bidders are. :)
FEATURED WINERIES
Ackerman Family Vineyards, Banfi, Benevolent Neglect, Bodega Lanzaga, Broadbent Selections, Chateau Musar, Compris Vineyard, Donelan, Justin Vineyards & Winery, Law Estate Wines, Massican, Rewa Vineyards, Sciandri Family Vineyards, Sphaerics, Skipstone, Vice Versa
FEATURED RESTAURANTS
La-Tea-Da’s Catering, Haymaker, Indaco, L’Ostrica, Omakase by Tony Huynh, and Cookies on the Side
MENU
RECEPTION
Passed Appetizers by Chef Michael Bader of La-Tea-Da’s Catering
Homemade Foccacia | Tomato Confit and Fresh Herbs - vegetarian, dairy-free
Inside-out French Onion Soup | Charred Onion | Gruyere | Thyme - vegetarian
Coconut Shrimp Skewer Lollipop | Passion Fruit | Thai Basil - gluten-free, dairy-free
Haymaker
Sorghum Chile Glazed Pork Belly with Strawberry
Smoked Trout Spread with Fried Saltine
Indaco
Buratta Crostini, Petrossian Caviar, Chive, Olive Oil, Lemon, Grilled Focaccia
L’Ostrica
Porcini Mushroom Cappelletti, Nettle Cream, Cured Egg Yolk
Pork Rillette, Rhubarb Gel, Crostini
Omakase by Tony Huynh
Tuna Crudo
Hamachi Crudo
SEATED DINNER
Pre-Set Salad
Asparagus Salad | Baby Greens | Broken Olive Vinaigrette | Pecorino | Grilled Brioche “Toad in the Hole” Crouton
Family-Style Meal
Wild Mushroom Ravioli | Yellow Oyster Mushroom Ravioli | Mascarpone | Light Mushroom Cream with Fresh Herbs - vegetarian Braised Greens | Wilted Greens and Slowly Braised Vegetables | Spring Garlic Confit - vegetarian, gluten-free, dairy-free
Roasted Potatoes | Charred Scallion Oil | Wild Ramp Aioli - vegetarian, dairy-free
Salmon Roulade | Toasted Fennel Everything Spice | Smoked Tomatoes - gluten-free, dairy-free
Grilled Ribeye | Garlic and Parsley Rubbing | Grilled Rustic Bread | Chimichurri | Bone Marrow Butter
Dessert
Iced Cookies highlighting CW+F Charity Beneficiaries by Cookies on the Side
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.
TICKETS
Tables are $4,000 for 8 seats inclusive of tax and gratuity ($1,856 tax-deductible per table)
Individual seats can also be purchased for $500/person inclusive of tax and gratuity ($232 tax deductible per ticket)
Self Parking Available | Ride Service (Uber/Lyft) HIGHLY Recommended
Attire: Cocktail - no ties required for men
Must be 21+
CULINARY TALENT
MICHAEL BADER | EXECUTIVE CHEF - LA-TEA-DA’s CATERING
With over 25 years of culinary and food service management experience, Chef Michael Bader is passionate about supporting local farms and purveyors to deliver the highest quality dining experience. Before joining La-Tea-Da’s Catering as Executive Chef, Bader provided consulting services to Universities and Corporations, traveling and supporting their culinary needs. He also offered exclusive private chef and catering services for the greater Charlotte area and Coastal Carolina.
Throughout his well-rounded career, Bader has worked in countless kitchens, catered large 18,000+ person events, and worked as a private chef in the Hamptons. Other career highlights include catering the 2021 Austin TX Formula One VIP area, serving as Executive Chef for Wells Fargo Corporate Dining, and having the honor of hosting the Charlotte Wine & Food’s Kickoff dinner for more than 5 years.
Chef Bader continues to grow and evolve his style, drawing inspiration from travel, influential experiences, and exciting events. He appreciates the importance of fostering relationships and partnering with local businesses to cultivate a long-needed food service operation within the community.
Chef Bader grew up in the US on both coasts, with his early childhood spent in New York and later years in Southern California. He and his wife Robyn live in the greater Charlotte area and have four children – three sons and one daughter. To connect with him, follow him on Instagram: @chefmichealbader
MARK BOLCHOZ | CULINARY DIRECTOR OF ITALIAN CONCEPTS - THE INDIGO ROAD HOSPITALITY GROUP
Mark Bolchoz is the Culinary Director of Italian Concepts at The Indigo Road Hospitality Group. A native Charlestonian, Bolchoz grew up surrounded by the cuisine and culture of the Lowcountry. After a semester abroad in Italy and ventures across the East Coast, including several years under renowned New York Chef Gianni Scappin of Market Street and Gusto Restaurants, Bolchoz used his diverse experiences to shape his understanding and interpretation of traditional Italian and American-Italian cuisine. Bolchoz returned to Charleston in 2016 with his wife, a fellow Culinary Institute of America graduate, and immersed himself in the flourishing hospitality scene, gaining additional experience at some of the city’s top restaurants, including The Grocery and Peninsula Grill.
As Sous Chef of Peninsula Grill, Bolchoz spent a year under one of Charleston’s most revered chefs, Graham Dailey, learning and honing his craft. Though he was thriving in a burgeoning culinary career, Bolchoz ultimately responded to a lifelong calling and took a hiatus from the kitchen to join the United States Marine Corps, where he continues serving as a Corporal in the Reserves.
In 2020, Bolchoz’s love of rustic and rural Italian cuisine led him back to the field to join The Indigo Road Hospitality Group as the Executive Chef of Indaco Charleston, and then as Culinary Director of Italian Concepts. Today, he leads all locations of Indaco, Colletta, and the forthcoming independent Italian concept, Luminosa, at The Flatiron Hotel. Bolchoz develops and oversees each concept’s culinary programming, in collaboration with the onsite teams, to ensure the best ingredient-driven menus that are sourced from local and regional purveyors. With his leadership, Bolchoz has created a cohesive thread that connects all the Italian concepts within the hospitality group.
When Bolchoz is not in the kitchen, you can find him teeing off at one of Charleston’s many golf courses, breaking a sweat on a run, or spending time with his wife, Ariana, young son, and pup, Stanley.
TRACY CAMPBELL | OWNER & CHEF - COOKIES ON THE SIDE
If Fred Couples and Martha Stewart had a love child, she would be Tracy Campbell. If you can’t find her on the golf course, she’s most certainly in her kitchen creating delicious, hand-decorated sugar cookies.
As the mother of three girls, making custom sugar cookies was her favorite way of contributing to their school and life events while working full-time. Now with all of her children grown and recently retired from her 30+ year career in corporate America, what started as a creative side “gig” (hobby), has grown into a full-blown endeavor creating one-of-a-kind sugar cookies for celebrations of all kinds - and for friends new and old.
A self-taught “cookier,” Tracy sees her cookies as imperfectly delightful (& delicious) and loves nothing more than being able to contribute her artful creations to all of life’s special occasions. After all, life is sweeter with cookies on the side!
Functioning out of her home-based kitchen in Huntersville, Tracy can be reached via email- info@cookiesontheside.com. You can see an array of her creations through her Instagram account - @CookiesontheSide, or her website, CookiesontheSide.com.
To connect with Tracy, follow her on social media: @cookiesontheside
IAN CLAYCOMB | CHEF DE CUISINE - HAYMAKER
Ian Claycomb is currently the Chef de Cuisine at Haymaker, a Built On Hospitality restaurant. Ian grew up in western North Carolina, in the foothills of Appalachia. Growing up, he had a huge garden where he fell in love with fresh produce and knowing where one’s food comes from. At Haymaker, he enjoys helping people build a connection to the food they are eating by working with local farmers. He is also currently part of the Events team for Augusta National Golf Course during the Masters Tournament. This has allowed him to work with Michelin star and Bib Gourmand winning chefs from all over the world such as Enzo Coccia and Jose Andres. Ian is passionate about local produce, big flavors and bringing people together for a great meal. Outside of work, he love to travel, try new restaurants, and be outside!
TONY HUYNH | CHEF & FOUNDER - OMAKASE BY TH
Chef Tony Huynh is a Personal Sushi Chef in Charlotte, NC serving private Sushi Home Omakase dinners at customer’s homes or catering for corporate events. He provides catering services in Charlotte and the surrounding areas. He was born in Charlotte, NC, and is a 2nd generation Vietnamese American. He had sushi for the first time when he was 10 years old and has always had an interest in Japanese cuisine since then. He was a Sushi Chef for several years when he was in college but stepped away from the food industry in 2010 when he started his career as a manufacturing engineer. During COVID, he and his wife started an Instagram account to highlight and bring awareness to different Asian cuisines. They believe that food brings people together. They hosted a few sushi dinners for friends and family looking to have a nice dinner when restaurants stopped allowing dine-in for customers. The guests had such a great time that they had the idea to provide private sushi dinners. They aim to give clients the fine dining experience in the comfort of their home and it wasn't until early 2023 that they decided to start their business.
JASON NEWMAN | EXECUTIVE SOUS CHEF - L’OSTRICA
Jason Newman earned degrees in both Culinary Arts and Hotel & Restaurant Management from Schenectady County Community College before moving to Charlotte in 2003. He worked his way up to Sous Chef at McIntosh’s Steakhouse before moving to another beloved Charlotte institution: Barrington’s. Newman’s fourteen years there included five as the Executive Chef.
After experimenting with alternative careers in mail delivery and pizza making, Newman returned to upscale dining, becoming the first to join the L’Ostrica team. He has been integral to all three of its core offerings since day one. (If you’ve ever enjoyed one of L’Ostrica’s Sandwiches of the Day, you probably have him to thank.) If he’s not in the kitchen, he’s hanging with his two dogs, Wonky and Brady, or hiking somewhere remote in the Appalachians.
THANK YOU TO OUR PRESENTING SPONSOR
