What's on Tap

What's on Tap

Chickenwire pop-up dinners bring together local chefs

Posted April 20, 2015
Updated April 21, 2015

Kimbap's Kim Hunter made this asparagus pea shoot panna cotta topped with candied house-cured bacon and a radish salad and trout roe.

— When I first met Little Hen chef and owner Regan Stachler, he was facing off against another local chef in the Got to Be NC Competition Dining Series. While a little friendly competition is fun, Stachler and his wife, Dawn, have found a way to bring together area chefs.

They started the secret supper club Chickenwire. Guests purchase tickets without knowing the menu or location. The location is emailed to them 36 hours before the event. They do get a list of participating chefs and the basic theme for the meal.

A portion of proceeds from each dinner goes to a select local nonprofit.

I had the pleasure of attending Sunday night's "Green with Envy" dinner featuring Stachler and chefs Chris Hill from Faire, John Childers from Herons at The Umstead, Kim Hunter of KimBap Cafe, Bryan Squires of Midtown Grille, Kevin Hubbard of Patrick Jane's Gourmet Pizza Bar and pastry chef Robin Bilodeau of Searstone.

Held at Garden Supply Company in Cary, the dinner included roasted quail, rabbit belly and a roasted lambchetta (lamb wrapped in its belly). The dinner was supposed to be held outside under large white tents, but the sold-out dinner ended up inside due to rain. It was fun to dine and plan my gardening at the same time. The shop was full of really great home decor and gardening items.

Beer was provided by Straw Sticks and Bricks Brewing and cocktails by Crude Bitters and Soda. Coffee was provided by Muddy Dog Roasting.

A portion of proceeds from the $100 per person dinner went to the Western Wake Farmers Market.

Everything was delicious, but I think my favorite dish was Hubbard's creole-style boudin topped with a spicy Key Lime remoulade. It was spot on and had just enough kick.

The next Chickenwire dinner is July 19.

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