Some meals feed the body. This one feeds the soul.

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Join the Museum of the African Diaspora for an unforgettable summer evening where food, wine, culture, and storytelling come together around one table.

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Hosted at the St. Regis San Francisco, Diaspora Dinner: Sips & Soul features acclaimed sommelier and storyteller Cha McCoy and celebrated food historian, chef and writer Amethyst Ganaway in a one-of-a-kind culinary experience inspired by the rich traditions of the African Diaspora.

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Throughout the evening, guests will enjoy a thoughtfully curated menu inspired by Southern and Gullah Geechee foodways, paired with exceptional wines and spirited conversation. More than a dinner, Sips & Soul is an immersive gathering filled with stories, flavors, and traditions that connect generations, communities, and cultures.

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Expect unexpected moments from interactive tasting experiences and conversation prompts to reflections on food, memory, migration, and joy. Whether you're a lover of food, wine, culture, or simply meaningful connection, this is an opportunity to gather, learn, and celebrate in community.

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Pull up a chair. Raise a glass. Pass the plate. Because some of the best stories are shared around the table.

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Space is limited. This is an intimate, ticketed dinner— reserve yours today.

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The Experience

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Food Chef Amethyst Ganaway brings her deep roots in Southern, African American, and Gullah Geechee foodways to the table—dishes that carry memory, land, and legacy in every bite.

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Wine Sommelier Cha McCoy leads global wine pairings that challenge Eurocentric norms and celebrate the full spectrum of African and diasporic wine culture. Wines featured in partnership with the Association of African American Vintners (AAAV).

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Conversation Gabrielle Davenport, co-founder of BEM | Books & More—the first bookstore dedicated to Black food literature—moderates an intimate dialogue on culture, storytelling, and the power of food as memory.

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Meet the Participants

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Chef Amethyst Ganaway—Chef, Food Writer & Cultural Curator

Chef Amethyst Ganaway is a North Charleston, South Carolina native and a leading voice in Southern, African American, and Gullah Geechee foodways. With 15+ years in food and beverage, she uses the kitchen as a storytelling space—connecting land, memory, and community through every dish.

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Her work has been featured in The New York Times, Food & Wine, The Washington Post, and Garden & Gun. She is a Les Dames d'Escoffier Legacy Award recipient (2020), a Black Women in Food honoree (2023), and lead recipe developer at Yolele. Her debut cookbook, From the Roota to the Toota, arrives in 2027.

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Cha McCoy—Sommelier, Author & Educator

Cha McCoy is a certified sommelier, NAACP-nominated author, and one of Wine Enthusiast's 40 Under 40. As founder of The Communion Wine & Spirits and Flight Cru, she has spent her career widening access to wine culture and connecting global traditions to African and diasporic cuisines.

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Her groundbreaking book, Wine Pairing for the People: The Communion of Wine, Food, and Culture from Africa and Beyond, challenges the rules and rewrites them—for all of us.

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Gabrielle Davenport—Curator, Bookseller & Moderator

Gabrielle Davenport is an Oakland-raised, Brooklyn-based curator, bookseller, and cultural producer. In 2021, she and her sister Danielle co-founded BEM | Books & More, the first bookstore in the United States dedicated entirely to Black food literature.

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BEM amplifies global Black food storytelling through cookbooks, memoirs, essays, and foodways scholarship. Gabrielle has been named to Cherry Bombe's Future of Food 50 and has produced projects with artists including Carrie Mae Weems and Angelique Kidjo. Featured in Bon Appetit, Eater, Essence, Cherry Bombe, and The Guardian.

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Questions? Contact us at development@moadsf.org