Transformation Table - Dinner in the Rotunda

As humans, food nourishes our bodies and art feeds our souls. Join James Beard-nominated Chef Matthew Raiford, and Tina L. Singleton of Transformation Table for a special evening at the Gibbes Museum that combines food and art to help us consider our humanity in different and deeper ways. Chef Raiford will present a four-course dinner in the Campbell Rotunda inspired by the works on view in the exhibition Black Refractions: Highlights from the Studio Museum in Harlem. Tickets include a curator-led tour of the exhibition before cocktails and dinner in the Rotunda. The evening promises a unique evening of food, culture, and connection!

Curator-led tour will begin at 5:30pm, followed by cocktails at 6pm and a four-course seated dinner in the Rotunda.

This event is SOLD OUT.

TINA L. SINGLETON, FOUNDER AND CURATOR, TRANSFORMATION TABLE

Tina L. Singleton is the founder of Transformation Table, a mission-based company that creates space among strangers in the Charleston community through hosting intimate dinners in diverse community members' homes. Created in 2016 in response to a challenge by Bernice King at the one-year anniversary of the Mother Emanuel massacre, Transformation Table has been featured in various publications including Organic Life Magazine, Edible Charleston, and the Post and Courier. In 2018, Tina shared the concept of dining with strangers as a speaker at TEDxCharleston and is the recipient of the Peace and Dialogue Award from the Atlantic Institute. A former international development worker, Tina lived and worked abroad for over 20 years, most recently in Afghanistan. A certified raw vegan chef and gardener, Tina recently joined the team at the YWCA Greater Charleston as the Social Justice & Racial Equity Coordinator. She lives in North Charleston.

MATTHEW RAIFORD, THE CHEFARMER

CheFarmer Matthew Raiford wears many hats. Raiford has owned restaurants in Brunswick, Georgia, and was named a James Beard semi-finalist: Best Chef in the Southeast, 2018. He has also served as Program Coordinator and Associate Professor of Culinary Arts at the College of Coastal Georgia. Currently he and his family own and operate Gilliard Farms where he is the sixth generation to farm the land since 1874. First established by his great, great, great grandfather Jupiter Gilliard, the farm is an organic and sustainable farm growing under Matthew’s watchful eye with his sister, Althea, and partner Jovan Sage.

Raiford holds a Bachelor of Professional Studies degree in culinary arts from the CIA in Hyde Park, New York. He is a certified ecological horticulturalist (University of California Santa Cruz Center for Agroecology and Sustainable Food Systems).

$125 (limited availability)