Dec 5: Chef Kabui will be hosting a dinner with the Pratt Engineering students that live in The Smart Home. The Smart Home is a house that was the brain child of one of the engineering students. The house was designed based on the idea of having a Living Lab. Duke fronted some of the money and the students helped raise the rest. The project ended up costing two million dollars. Ten students currently live in the house as they experiment on the use of technology in the homes. The house has earned a Platinum LEED rating and is an awesome project. There will be a discussion about how food and technology can be used to promote sustainability.
Dec 10: Chef Kabui will be catering for RTP 180, the same group where he presented his talk about food last month. There will be a focus on using local, organic food at more food events in the Triangle.
Nov 11: Duke's Nicolas School of the Environment will be hosting Chef Kabui for an exquisite 4-course dinner at the Dean's residence. Dr. Charlotte Clark, the Dean, is hosting deans from other disciplines from the schools of Engineering to Dance. The focus of the event is to get other disciplines to incorporate sustainability as a part of the curriculum. Madelyn Sovern will provide some sounds from her violin for the guests. The Chapel Hill News will be on hand to cover the event for an interview they are working on with chef Kabui.
Nov 12: Chef Kabui is hosting the Students from PACE Academy in Carrboro for a session of "Table at the Cradle" food session at Pickards Mountain Eco Institute. The half day session will focus on preparing some tasty vegan options, appropriate kitchen skills as well as the use of herbs and spices.
Nov 13: Chef Kabui was the guest speaker at the Sierra Club at an event held at the Chapel Hill Public Library. The lecture mainly focused on the cultural elements of food.
Nov 15: Chef Kabui Kabui will be the MC for the African Festival that will be taking place at the NC Fairgrounds in Raleigh. The event will include some food, music and a fashion show.
Nov 16: Chef Kabui will be doing a special dinner for Nick Gianaki who is proposing to his girlfriend.
Nov 17: Chef Kabui will be doing a lunch for a group of youth from DIGS program in Durham. This is courtesy of Blue Cross Blue Shields and fits very well with the CFSA conference going on during this weekend in Durham. The youth will be presenting at the conference at the event, taking place at the Sheraton Imperial. The fact that local food by local chefs can be served at this type of high-end hotels are a sign that things are changing. Check out more on Carolina Farm Stewardship Association.
Nov 19: Chef Kabui will be one of the presenters at the RTP 180. This month the organization is featuring food as their main topic. Chef Kabui will be discussing the relationship between land, food and identity from the African perspective. Among those in line to present during the evening are Jimmy Creppen with Competition Dinning and Vivian Howard with "A Chef''s Life", among others.
Nov 20: Chef Kabui will be the guest of Jimmy Crippen during the iron-chef style event competition to to be held at the Renaissance Hotel in Raleigh. Jim Crippen. For more info check out Competition Dining.
Nov 21: Chef Kabui will be doing a Dinner with Artists Series with with members of Vittles. The group is a small Durham-based documentary film company that is doing cutting edge work in the community. This is in an effort to build stronger ties with other organizations as he continues to support local economy.
Nov 23: Chef Kabui will be doing a cooking demonstration at the Whole Foods in Cary. He will focus on Vegan options for Thanksgiving.
Nov 28: Chef Kabui will be preparing an international dinner at the residence of Bryan and Robin Sester. This is in lieu of the traditional Thanksgiving.
Oct 19: Chef Kabui will be speaking and preparing food for The Summit for Transformative Education in Raleigh.
Oct 19: Chef Kabui will be working with the Foodfairy in feeding the guests for Save The Elephants fundraiser to be held at the Carolina Theatre. The proceeds from this event were shared by two great organizations that are located the two places Chef Kabui calls home. Save the Elephants is a non-profit organization with project in both Kenya and South Africa, while The Africa American Dance Ensemble, under the leadership of the world renowned choreographer Chuck Davis, is located right here in Durham. You can read more about the legendary Chuck Davis and his troop at www.africandanceensemble.org.
Oct 29: Chef Kabui will be the chef in charge of food for a fundraiser for Boundless Impact in Greensboro. The event is dubbed as: Window to the World: A Cultural Excursion with a View. The funds will go towards the support of Global Opportunities Center in Greensboro.
Sept 8th: Chef Kabui was the chef at the fundraising dinner at the gorgeous house of Marcia in Durham. The event was hosted for the benefit of African Elephants and African Dance Ensemble. Event at Marcia Angle & Mark Trustin's home & garden: 221 Deer Chase Lane, Durham, NC. deerchasegardens.com
Sept 14th: Chef Kabui will be doing a cooking demonstration at SEEDS
706 Gilbert St Durham, NC 27701
Here's a link for SEEDS with more information about what the group is doing with inner city youth.
Pickards Mountain Eco-Institute
8516 Pickards Meadows St
Chapel Hill, NC 27516
Join us for a journey across continents on a path to discovering the connection between people, art, food, and activism.
A fusion evening of photography by Meri Hyöky with African flavours featuring Chef Kabui (Organics & Sounds) and Chef Jen Curtis (Chef Warren’s)
I hope that each and everyone of you is enjoying this wet summer. It is such a rare summer that even the crops are confused. It appear as though it is Fall many a days and the amount of rain is just unbelievable. I am doing well and enjoying the change in weather.
Even more enjoyable has been the Sunday Lunches and cooking classes that we have been having at Pickards Mountain Eco Institute. If you have not had a chance to visit, please consider joining us. We have been having a great time. We have had a bountiful harvest from the garden and weather has been cool enough to to make the harvest a joy.
We currently have an abundance of tomatoes, winter and summer squashes, okra, some Swiss chard, watermelon, peppers, and all kinds of herbs.
We start every class by harvesting whatever is ready and then making a menu based on what we picked. We still have to supplement the harvest with additional items, but it is usually minimal.
A tea house is also going up at the institute and should be a great addition on the property. The tea house, which will be located at the entrance of the institute, will serve all kinds of herbal teas from spices and herbs grown on the property. Seventy herbs have already been selected for the first phase. There will also be soups and Elixirs served at the tea house.
We are doing vegan and vegetarian classes until September, when we will start another series of classes. To attend, all you need to do is email me and we will save a spot for you.
There is also Yoga every Sunday morning. Come out and see what the Eco Institute is shaping up to be.
On a side note, I have been invited to attend an "iron chef " type of event and to participate in a face off with celebrity Chef Jerome Brown Saturday, August 3rd in Rock Mountain at Just Food Conference. This is the first event of this nature that I have participated in and I am excited to see what I can learn from it. I will send an update about any interesting outcome.
Cook well, Eat well,