Southern Culture on a Plate

Celebrate a milestone, enjoy a special date night, or simply feed your appetite for excellent art and food with the Gantt's second iteration of Southern Culture on a Plate.

This special evening features an interactive blend of a uniquely crafted menu and live performance that are inspired by the colors, textures, and themes explored in our second biennial exhibition, my Presence is Present: interpretations of afrosurrealism from the American South, which highlights contemporary artists in and around the Carolinas. This culinary experience is particularly inspired by Rosce Hall's Try Not Too (2022), which has southern herbs and spices blended into the work's paint.

Renowned chef Greg Collier will guide guests through a multi-course dinner, connecting their palettes with a celebration of some of the best in Black southern art and culture. Your ticket includes two themed cocktails, passed hors d'oeuvres, several plated courses, and wine complementing the collection of courses.

Please note that the capacity for this exclusive experience is limited and available only to guests ages 21 and up.

Prepare your palette by learning more about our second biennial exhibition, my Presence is Present, which features contemporary artists in and around the Carolinas.

Chef Gregory Collier has always had a special place in his heart for food and its preparations. A native of Memphis, TN, his first real memories recall cooking beside his grandmother making butter rolls. She never revealed her recipe to him, but she left him with so much more: a desire to make people happy with good food.

After attending college, Collier pursued work as a line cook, which is how he met his now wife, Subrina. He soon packed everything up to move to Phoenix, Arizona where he enrolled in the Scottsdale Community College culinary program. A year later, he convinced his "boo" to join him.

After receiving his chef's credentials, he opened restaurants and honed his work ethic. Working as breakfast chef at the Phoenician Resort, he discovered a love of the versatility and beauty of breakfast foods. He would go on to work as a chef at the Arizona Biltmore and the Westin Kierland Resort.

Wanting to be closer to family, he and Subrina moved to Charlotte in 2012. Together, they purchased a diner and opened their first all-breakfast restaurant, The Yolk, in Rock Hill, SC. Proponents of locally sourced food, the couple work to ensure urban and rural farmers are supported in their efforts to make a living and continue providing quality products.