Fall/Winter 2012

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December 2012

O&S friend,
As always, I hope that this message finds you in a festive spirit. As we approach the sunset of 2012, Organics & Sounds is very thankful for one of the greatest years yet. It has been less than two years when we hosted our first dinner in Raleigh, with eight guests. Last month, O&S served over two hundred guests in two events alone. This was more than all the guests we served in the whole of 2011. To celebrate this great year, one that was marked by exceptional collaborations between individuals, corporations, non-profits, farmers and individuals like you, I invite you to our last dinner for the year to reflect on how the year was spent.

I will be talking about what I have learned so far in a bit of detail. I will also give a bit of history about some studies I have been doing about spices.

Our dinners have also become a wonderful source of networking for those in the food movement in our area and beyond. I would very much love to have you join us and even as I look forward to deepening our relationship in the food movement in the coming year.

Date: Sunday Dec 16
Location: Palace International located at 1104 Broad Street
Time: 5.00 to 8.00 P.M.
Cost: $50.00

I will be heading to Kenya in January for three weeks. I will then be a guest chef at the Beyu Cafe for the New Year's Eve party before heading out. I hope that you may be able to make it.

Eat well,
Chef Kabui

December 27th: Chef Kabui prepared a vegan fest for the 18th Annual Kwanza Celebration in Cary. Since food is such an integral part of any celebration, Chef Kabui decided to showcase a more healthy option for this year's celebration; after all, health is the first thing we should celebrate every day. Keeping this in mind may help all of us make more healthier choices when it come to food.

December 31st: Chef Kabui was the guest chef at Beyu Cafe's New Years Eve Celebration. Jo Gore provided the music with her wonderful Band. It was a great way to finish a fabulous year. Last year's first major event was in Kenya and the last one was right here in Durham. Thanks to all our friends, guests and partners for making 2012 a great year. Happy new eating!

November

Nov 3rd: Dinner with Kim: An Organic Community-Based Dinner and Concert Featuring Kim Arrington & Chef Kabui at the Stone House, Mebane.

Nov 8th: Chef Kabui is hosting the legendary Will Allen for a wonderful dinner at The Palace International. This is the second "Two Fellows Crazy about Community" Dinner. Chef Kabui has crafted a special six course dinner for the evening

Dinner with Special Guest Will Allen on November 8th, 2012 in Durham NCGreetings, I am very delighted to be hosting one of my heroes for an Organics & Sounds dinner with Will Allen as my guest. Will Allen is the urban gardening model that currently is the most studied. He is doing great work around local food and accessibility. He is the recipient of many awards, among them the MacArthur Genius Award for 2008. Will's accomplishments are just too numerous to list here. This is why Michelle Obama reached out to him to help build the garden at the White House.

I am happy to be one of his students and his friend. The little known part of Will's work is his involvement in the urban food movement in Africa.

Will Allen will be talking about this topic and also signing his new book. I am creating a special menu for the evening. It will be a five course dinner to honor him for his work. I would like to invite you to this formal dinner but laid back event that is going to be my highlight of the year. I am discussing the various ways of connecting in a more concrete ways with Africa. The event is a fundraiser for us to buy a truck for our garden. So we are tying the local food movement here with the rest of the world.

We have limited seats and would love to have you join us on November 8th. RSVP by email to kabui@organicsandsound.com for a seat.

Thanks again to all the community members that have been most supportive of our work. We are also appreciative to Burt's Bees for helping sponsor the event.

--Chef Kabui

Nov 16th: I will be speaking at Appalachian State University.

Kenya & Appalachia, A Conversation with Chef Kabui poster

Interview with Breaking Free. (starts around the 2 minute mark).

October:

Culture Tasting with Chef Kabui at ETSUOct 5th: Culture Tasting with Chef Kabui at Wesley Foundation, ETSU Campus, 1100 Seminole Drive, Johnson City TN from 6:00 to 9:00 p.m. Contact the Office of Multicultural Affairs at (423) 439-6633 for info.

Oct 9th: Chef Kabui will be in a panel in Greensboro for the conference on North Carolina Grown: Moving Healthy Foods from Farms to Kitchens at the Joseph S. Koury Convention Center in Greensboro, N.C. from 9:30 a.m. to 3:30 p.m.

October 14th: Organics & Sounds was one of the four companies represented at the Hook & Vine in Raleigh. This was one of the first food events that combined local seafood and wine from Wine Seed. We are delighted to be working closely with Wine Seed as we match our local food with their amazing collection of wine.

Chef Kabui was one of over thirty chefs and brewers at the 5th annual Pittsboro Pepper Festival.

October 20th: Chef Kabui will be at the Durham School Lab Garden, Eno Elementary, 117 Milton Rd, Durham NC. Come by and taste some special Elixir for the event.

October 26th: Chef Kabui will be attending the 27th Sustainable Agricultural Conference in Greenville N.C from Oct 26th thru 28th.

October 29th: Chef Kabui will be speaking to students at Central Carolina Community College. The title of his Lecture will be "Food, Identity and the Age of Globalization".

September:
I have an article in the Indy's Annual Manual! If you get a chance, please check out my first article in a major food magazine. Thank you for all your support as I share my passion and my heritage in the the food movement. See the online annual manual here. Here are a few photos!

Indy Annual Manual with Chef KabuiIndy Annual Manual article with Chef KabuiIndy Annual Manual with Chef Kabui page 2

September Organics and Sounds dinnerSeptember 12th: Chef Kabui choreographed a dinner event for Burt's Bees International conference. The event was attended by guests from about 20 different countries. Frank Stasio was the main speaker and set up the tone for the evening. Sean, from Fullsteam, talked about local beer and how his values for local and sustainable beer has translated into dollars and sense. I spoke about the values in the context of the new South, touching on the culture of the Bible Belt. Kane Smego did a wonderful poem entitled FEBRUARY 1st, about the Greensboro sit-ins during the civil rights period. Laila Noor, Mabinti Shabu, Mamadou and Ibo all provided some really eclectic music for the evening.

Sept 15th: Chef Kabui spoke at Bull City Forward to a group of youth from Casville. Tom Milroy is working on empowering the youth in this rural community to consider entrepreneurship. Chef Kabui also prepared the lunch and dinner along with his speech as a way of demonstrating his talk and how he has taken his values and turned them into a business.

Sept 22nd: Chef Kabui participated in the Lilac Dinner in Mebane. The event was held at The Stone House. There was plenty of music and education at the event.

Sept 23rd: Chef Kabui hosted a dinner at the Palace International. Frank Stasio was the guest speaker and the Sacrificial Poets were the mail feature. Laila Nur traveled from Greensboro to perform with her acoustic guitar along with Teli Shabu. The event was a full house of fun and good food. Chef Kabui gave a brief lecture about the first really expensive real estate and how this most sought after Island has shaped the work as we know it. The set of islands were know as the Spice Islands.

Poster for Frank Statio dinner with Chef KabuiGreetings,

I have been working on issues around sustainability, and more specifically around civic food, in our community for a while. The work has taken me to different parts of the country and beyond. But few appearances have had the impact that my appearance on The State of Things with Frank Stasio has had. Ever since, I can hardly meet a group of people without having one or several people who heard me on radio.

Chef Kabui now gets a chance to pay back a great favor to Frank Stasio. Frank will be the guest speaker at an inaugural dinner that will kick off a series of dinners that will see chef Kabui partner with outstanding members of the community that are doing cutting edge work to spread the important message that can make our community better. My relationship with Frank has been instrumental in spreading the message and it is just logical to honor him as my first guest.

The dinners will take the title of "Two Fellows Crazy about Community". The first Crazy Fellow Dinner series will be on Sept 23rd at The Palace International in Durham.

Chef Kabui will talk about his vision on this day. Hope have to have you as our guest.

Eat well, Chef Kabui

Sept 28th: Chef Kabui was honored to prepared the food for a wonderful going away party for a dedicated citizen, Lindsay Thomas, who has worked at the local radio station for the last ten years. It was a fabulous event and the menu was specifically tailored to fit the event. I made one of my best sauces for the event. I knew that Lindsay once said that my food is the best food she has ever had and therefore had to come up with something really special. The sauce was made from the black bean liquor, shetaki mushroom, plantain, beets, tomatoes, sea weed and fresh sage and oregano. It was a hit.

Sept 29th: Chef Kabui was the guest chef at the North Hills Farmers Market in Raleigh.