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 25 | 6:30 pm
The Quail Hollow Club
370 Gleneagles Road.
Charlotte, NC 28208
6:30 - 8:00 pm | High-End Wine & Food Tasting w/ Auction Preview
Featuring up to 20 fine wineries, multiple chef-tasting stations, and passed appetizers.
Jazz Music by One Leg Up.
8:00 pm | Family-style Dinner by Quail Hollow Club followed by a Live Auction featuring Auctioneer Luke Proctor.
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
Anomaly Vineyards, Banfi Vintners, Beaulieu Vineyard, Brancaia, B True Wines, Château 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 Pàtisserie
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 Jalapeño 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 Sean King | Uchi
Hama Chile
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
DESSERT
Iced Cookies highlighting CW+F Charity Beneficiaries by Cookies on the Side
Assorted Pastries by CherryBerry Pàtisserie
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
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
EDWIN CRUZ | OWNER AND HEAD CHEF - EDWIN’S ORGANIX
Chef Edwin Cruz started his catering and private chef company, Edwin’s Organix, over five years ago after working in the food industry for over ten years. Edwin’s Organix was born out of a passion for creating delicious meals and memorable conversations with patrons. Edwin attributes success in the industry to his love for experimenting with various foods and flavors to create an experience for all to enjoy. Edwin intentionally makes sure that the foods he prepares are locally and sustainably sourced. A significant part of the chef’s brand is his love and support of the vegan community. He specializes in creating authentic vegan meals and tries to take on an environmentally friendly approach in everything he does.
Like many in the food and hospitality industry, Edwin’s Organix slowed down during the early part of the COVID-19 global pandemic, but Edwin remained persistent in pursuing opportunities to connect with people by hosting live cooking videos on Facebook and Instagram, teaching people how to create healthy meals at home. Out of this pivot, Edwin began a partnership with Compare Foods, where he hosts a monthly virtual recipe challenge across their social media. Additionally, Edwin hosts a segment on the CompareTV channel where he teaches people how to cook different meals that reflect his Latino heritage. He also has partnerships with Charlotte Football Club creating match day recipes and the Latin American Coalition.
For many years, Edwin served as a guest chef creating theme-based menus for special events in collaboration with different restaurants, primarily at Poplar and 7th Street Market, and from time to time he has also partnered with breweries and other establishments. When not sharing recipes on local TV, hosting resident events at luxury apartments in uptown Charlotte, or creating Mexican-inspired coffees with Drip Joint Espresso Bar, Edwin can be booked for private dinner events both locally and in the surrounding states. Edwin puts a special focus on creating events that build community, elevate Latino culture, and inspire others that anything is possible if you are passionate.
To connect with him, follow him on social media: @Edwin_Organix
MONSERRATH FLORES | OWNER & PASTRY CHEF - CHERRYBERRY PÀTISSERIE
Monserrath Flores is a pastry chef whose passion for desserts has blossomed into a remarkable career, fueled by treasured family recipes and a formal education in Gastronomy with a specialization in High Pastry.
Her training at prestigious culinary institutes, under the guidance of industry-leading chefs, has equipped her with expertise in both classic and modern pastry techniques. Beyond her degree, Monserrath holds four diplomas in High Pastry, European Pastry, Modern Pastry, and Mexican and European Bakery. She continually refines her skills through specialized courses, ensuring she remains at the cutting edge of pastry innovation.
With a focus on pushing boundaries, Monserrath masterfully combines time-honored techniques with innovative ingredients to create desserts that are both flavorful and visually stunning. Her distinctive style shines through in every aspect of her work, from the intricate decorations to the carefully selected flavor profiles and the technical perfection of each creation.
Throughout her career, Monserrath has distinguished herself by transforming simple ingredients into edible works of art. Her participation in galas with chefs from Vatel Club has provided invaluable opportunities to collaborate with culinary luminaries and further hone her skills.
As the founder of CherryBerry, Monserrath is dedicated to adding a special touch to every moment, transforming sweets into stories and bites into unforgettable journeys of flavor. Her signature lies in the fusion of unexpected flavors and impeccable presentation, ensuring that every dessert is a true masterpiece that evokes emotion and provides a complete sensory experience.
SHAUN KING | CHEF DE CUISINE - UCHI
Raised on the central coast of California, Chef Shaun King took an interest in global cuisine at a young age. His stepfather regularly traveled to Japan to train for Olympic trials in gymnastics and his mother performed tai chi demonstrations on the Great Wall of China, exposing his young mind to cultures and culinary inspirations from around the world. Having grown up on a farm, King’s mother preferred to source fresh produce and proteins from local purveyors rather than groceries, and he considers her example one of his greatest inspirations. At 13, a Japanese American master chef and grandfather of his best friend introduced him to French and Italian cuisine along with Japanese sushi-making techniques.
In his late teens, he worked at a variety of Japanese restaurants before moving to Las Vegas to accept the position of Chef de Cuisine at Chef Rick Moonen’s RM Seafood, where he ran the sushi bar. He found a mentor in Moonen, and it was there that he says he truly learned about fish sourcing and sustainability. Later, he joined Sushi Samba in Las Vegas as Executive Sous Chef and then moved on to open Bradley Ogden’s Root 246 as Chef de Cuisine. Next, Shaun spent some time as the Executive Chef at Martis Camp, a Lake Tahoe club voted “#1 private club in the nation” by Forbes Magazine, before moving to Chicago to become the Executive Chef of The Dawson. That restaurant group designated Shaun “Task Force Chef,” moving him from concept to concept to mentor chefs and teach them to run its kitchens efficiently. Shaun then oversaw the operations at PABU and the Mina Group’s Ramen Bar in San Francisco. In June of 2017, Shaun joined illustrious Momofuku as Executive Chef of Momofuku Las Vegas.
Shaun’s philosophy in the kitchen is all about what he calls R.O.H., or “return on happiness.” That means not only ensuring that his guests are delighted with their experience, but that his team on the ground is in the best possible place, mentally and physically, to make that experience happen. At the end of the day for him - food is food. If you don’t respect and take care of the people behind it, you’re left nowhere. It was that kitchen-as-a-community mentality that attracted him to Hai Hospitality, a restaurant group that he believes shares his values and philosophy on taking care of your team and that a positive environment creates successful outcomes.
GARREN & KELLY KIRKMAN | CO-OWNERS - JON G’s
For North Carolina natives Garren “Jon G” and Kelly Kirkman, barbecue is a labor of love. What began with experimentation among friends and family, evolved into a successful and recognized food truck. As always, there were bigger ideas ahead.
After years of pulling all-nighters (following a full work week) to smoke brisket, the Kirkman’s were ready to focus on providing a quality product to their customers as often as possible. All that hard work paid off in June of 2020, when Jon G’s Barbecue opened their restaurant outside of their hometown of Peachland, North Carolina.
They have now been recognized as Best Barbecue Restaurant of the year by Eater, served Jennifer Lopez and Ben Afleck at their wedding, and been featured in many publications from Southern Living to Texas Monthly Magazine.
Jon G’s Barbecue continues to grow their catering business and remain true to their “Texas” schedule of only being open to the
public on Saturdays at the restaurant in Peachland.
WHITNEY THOMAS | CHEF DE CUISINE - MAZI
Chef Whitney was born in Reidsville, North Carolina and began shadowing her grandmother in the kitchen at age three. She attended the University of North Carolina at Chapel Hill for three years before leaving to pursue her dream of becoming a chef. Her passion led her to become a pioneer in the Southeast's food scene as one of the few women–and even fewer African Americans–to lead top restaurants.
Chef Whitney joined Built On Hospitality as chef de cuisine of Mazi, a mediterranean small plates restaurant, in February 2025. She returned to Charlotte following a few years away, which included making it to the final four chefs on Hell's Kitchen Season 23: Head Chefs Only. Chef Whitney has also been featured on The Food Network’s Beat Bobby Flay, which put her seafood hush puppies to the test (Season 26, Episode 5).
Prior to joining Built On Hospitality, Chef Whitney has led kitchens in Charlotte, Atlanta, New York, and Winston-Salem, including: 5 Church (Charlotte & Atlanta locations), Fahrenheit Charlotte, Grand Bohemian Hotel Charlotte, Serenidad (Atlanta), The Wylie Hotel (Atlanta), and Marcus Bar and Grille (Atlanta). Chef Whitney has participated in the popular Soul Food Sessions’ “Soul Sisters” dinner, which highlighted Black women chefs in the Charlotte area, and Serving the Culture’s sold-out hip hop themed dinners.
AUCTIONEER
LUKE PROCTOR | BENEFIT AUCTIONEER
Luke Proctor is a dynamic benefit auctioneer who brings energy, strategy, and heart to every event. Originally from England and now based in sunny St. Petersburg, FL, he travels the country helping nonprofits maximize their fundraising potential.
With over 15 years of experience and 3,000 hours on the mic, Luke has earned the trust of organizations nationwide, delivering record-breaking results and fostering lasting partnerships—boasting a 100% retention rate. His signature approach blends relentless drive, quick wit, and an innate ability to create connection, ensuring every bidder feels engaged and inspired to give.”
“Once you create a sense of warmth and togetherness in the room, the giving takes care of itself.”
THANK YOU TO OUR PRESENTING SPONSOR
