Four pop-up dinners with a diverse group of area chefs will benefit the Raleigh Food Corridor, which advocates for gardens and food projects along 2 miles of downtown Raleigh.
The dinners will be held May 31 and June 1, 7 and 8. All are multi-course meals. The meal on June 8 will be a vegan dinner.
The Raleigh Food Corridor is described as both a movement and collective that supports food initiatives for Blount and Person streets, from South Park through downtown Raleigh. The Raleigh Food Corridor’s goals are to improve access to healthy and affordable foods and connect farms, residents and community organizations.
The Raleigh Food Corridor’s projects have included Second Saturday, a monthly program that highlights seasonal local food, Healthy Corner Store cooking demonstrations and the Nutrition Hub Pilot Project, which eventually will centralize nutrition, health and food-related services in one location.
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Tickets for each meal are $90 per person. Here are details on the meals.
May 31: Seasonal local dinner and mini-foraging walk in Oakwood: Chef Kim Hunter of Kimbap will serve a five-course meal at 6 p.m. at 101 N. Bloodworth St., Raleigh. Midway through the meal, diners will head outside with local food and natural history educators at Piedmont Picnic Project to forage for food. Erin White, founder of Community Food Lab, will share ideas around local food in Raleigh.
June 1: Food, Cultural Connections and Political Acts: Chefs Steven Goff of BrineHaus Meats and Provisions and Chef Njathi wa Kabui of Organics and Sounds will prepare a meal at 6 p.m. at Pharmacy Cafe, 702 N. Person St., Raleigh. The meal will have contrasting dishes with chefs switching from course to course.
June 7: A ‘Moving Feast’ at Shaw University: A five-course meal will be served at 6 p.m. at Shaw University’s 1855 Rogers-Bagley-Daniels-Pegues House, 125 E. South St., Raleigh. The meal will be prepared by chefs Angela Salamanca of Centro and Ryan McGuire of the Chefs Academy and will unfold room by room. Erin White, of Raleigh’s Community Food Lab, will lead the tour.
June 8: Vegan Farm-to-Table Beer Dinner: Chef Patrick Cowden of Green Plant Catering presents a five-course vegan dinner at 6 p.m. at Pharmacy Cafe, 702 N. Person St., Raleigh, with Raleigh-grown produce and beer from Trophy Brewing.
For information and tickets, go to raleighfoodcorridor.org.