Two groups that host “pop-up dinners” in the Triangle have upcoming events.
• Chicken Wire is the brainchild of chef Regan Stachler, owner ofLittle Hen
in Apex. Stachler attended a dinner put on by the Asheville-based Blind Pig Supper Club and so enjoyed the experience that he decided to start his own underground supper club outfit for the Triangle.
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So what makes it a pop-up dinner? Event location and details are emailed to diners 36 hours before the event.
The next Chicken Wire dinner is 4:30 p.m. Dec. 7 and will be an “Ode to John Landis Mason,” who invented the Mason jar. The chefs include Stachler, John Childers of Herons restaurant at the Umstead Hotel & Spa in Cary and Raleigh chefs Sean Fowler of Mandolin, Benjamin Harris of Midtown Grille and Kim Hunter of KimBap. Also on hand at the event will be Craig Rudewicz of Crude Bitters & Soda in Durham and Jim Pellegrini of Muddy Dog Roasting Co. of Morrisville.
The six-course meal includes a Crude cocktail and a dessert cocktail. Other drinks will be available for purchase. Tickets are $95, inclusive of tax and gratuity. A portion of the proceeds will benefit Triangle Family Services. Info: chickenwirenc.com.
• Snap Pea Catering’s underground dinners are the work of chef Jacob Boehm, a Stanford University graduate who spent some time working for James Beard-award-winning chef Andy Ricker of
in Portland, Oregon.
Boehm is hosting three nights of pop-up dinners, Dec. 4-6, at a secret location a few miles outside Chapel Hill. Attendees will learn the details 24 hours ahead of time.
Dinner starts at 7 p.m. The eight-course meal will last about 2 1/2 hours and the event is BYOB. Tickets cost $58 and can be reserved online: snappeacatering.com.