Since 2007, Chef Doyle has been the heartbeat of Charleston's iconic Poogan's Porch. Local sourcing and passion for the Lowcountry fuel the kitchen of this Norrth Carolina native. As a managing partner for Poogan's Hospitality Group, he opened Poogan's smokehouse in 2015, a more casual barbecue-focused sister restaurant. Chef Krenz says you'll need "to buckle up" for the pairings of smoked meat, spirits and Southern sides at this five-course event.
Chef Kyle McKnight was at the helm of Highland Avenue Restaurant (which earned a 2015 nod from Southern Living as one of the South's Best Restaurants) when he joined Fullsteam Brewery at our April Collaborative Dinner last year. Sean Lily Wilson is a North Carolina beer pioneer and James Beard semi-finalist nominee for Outstanding Wine, Beer or Spirits Professional. This year, the two teamed up to open the new Fullsteam kitchen in Durham.
Michael W. Twitty is a culinary and cultural historian and the creator of Afroculinaria, the first blog devoted to African American historic foodways and their legacy. He has been named one of "Fifty People Changing the South" by Southern Living and appeared on NPR's "The Splinded Table" and "Morning Edition." From the Smithsonian to Yale, he has given more than 300 talks in the U.S. and abroad. Twitty is also a Judaics teacher and writes on Jewish cultural issues. His book, The Cooking Gene, will be released by HarperCollins in August.