Raleigh, N.C. — “What happens at ChickenWire, stays at ChickenWire.”
Cliché yes, but what happens at this pop-up dinners is not cliché. Local chefs use ChickenWire as a way to paint outside their professional culinary canvas. We, as their guests, are rewarded with their bounty.
ChickenWire started as a way for Chef Regan Stachler, of Little Hen in Apex, to collaborate with local chefs. It has since grown into one of the hottest tickets in town.
For the most part, a guest should have a sense of exploration. In addition to not knowing exactly where the dinner will be taking place, the full menu isn't revealed either. Diners merely get a theme, date and time.
On April 24, ChickenWire will focus on Georges Auguste Escoffier Cuisine Classique, an important figure in modern French cuisine.
Local chefs that will cook for this month’s event are:
- Robin Bilodeau (Searstone)
- James Clark and Bill Hartley (The Carolina Inn)
- Serge Falcoz-Vigne (18 Seaboard)
- Lemar Farrington (TASTEpcs)
- Sean Fowler (Mandolin)
- Greg Gettles (Piedmont)
- Steve Goff (Standard Foods)
- Lionel Vatinet (La Farm)