The second annual FORK Cancer event was a Celebration of Life presented by Food & Beverage Social Club and Forever Oceans. Eight of Charlotte’s top Chef’s created a dinner experience that positively impacts cancer survivor support, education, research and funding in the Charlotte cancer community while honoring the legacy of those who have been affected by cancer.

During the event, each guest enjoyed a 4 course meal prepared by leading Charlotte Chefs in addition to wine, a champagne toast and a signature cocktail.

The event took place on Thursday, September 7th at UNC Charlotte Marriott.


FORK Cancer Non-Profit Partners:

Teal Diva – Gynecological Cancer Support Network

Xander’s Acts of Kindness Foundation – Giving Joy to Kids with Cancer

Nothing Pink – Support for Hereditary Breast and Ovarian Cancer

The Meggs Foundation – Providing Resources for Young Adults with Cancer


Presented by Chef Jon and Chef Amy Fortes of The Flipside Cafe

Stracciatella Toast, Avocado Purée

N’duja, Toasted Pistachio-Basil Crunch, & Orange Honey

Entrée – Fish Course Sponsored by Forever Oceans

Presented by Andres Prussing, Executive Chef of Charlotte Marriott Center City (Stroke, Coco & the Director and Banquets)

Presented by Chef Mark Allison of Forever Oceans

Poached Forever Oceans Kanpachi, Lobster Mousse

Lemons Emulsion, Chive Oil, Potato Mille Feuille, & Seasonal Vegetables

Entrée – Main Course

Presented by Chef Sam Diminich of Restaurant Constance & Your Farms Your Table 

Braised Beef Short Rib Tagine with Almonds

SC Peaches, Basmati Rice & Charmoula


Presented by Samantha Allen, Executive Pastry Chef of Wentworth & Fenn

Honey – Plum Macaron

Toasted Black Sesame Diplomat, Cantaloupe Gel & Pink Himalayan Salt


Vegetarian Options

Presented by Chef Roshni Gurnani


Beet Carpaccio with Herb Reduction

Entrée – Fish Course

Mushroom Fish and Chips, Vegan Tartar, Minty Peas

Entrée – Main

Masala Grilled Cauliflower, Pickled Indian Vegetables, Cilantro Chutney


Chef and Menu Emcee

Chef Jay Z

Founder and Menu Organizer

Chef Mark Allison


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