Chickenwire pop-up dinners bring together local chefs
The folks behind Little Hen in Holly Springs have cooked up success again - this time with a secret supper club that brings together some of the best area chefs for am evening to benefit a local non-profit.
Posted — UpdatedA 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.
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