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Jan
22
3:00 PM15:00

Soup Swap for a Cause January 22 3 - 5 pm

For our inaugural soup swap, we are inspired by my almost-name-twin, Kathy Gunst and her new book Soup Swap. Here's how it works:

  • Make some soup!  about 4 quarts, give or take
  • On the day of the swap, bring your soup and three empty quart-size containers (for the soup that you will take home). Also bring your recipe.  
  • Midway Kitchen will provide bread, salad, wine, bowls, spoons.  After a little mingling, we'll all get to taste the soups. Once we've had time to taste, the swap will begin!  
  • Everyone will draw a number and take turns talking about their soup, how wonderful it is and why they love it.  
  • After that, and in reverse order, we'll take turns picking a soup to take home, each person getting 3 soups at the end.  Trading is encouraged after the initial swap! 
  • A Sunday afternoon of fun for only $10 - and take home enough soup to have a several more meals.  

We'll be collecting donations for food related organizations and events that help the community at each swap.  This swap we'll be collecting money for Ashley Rising, a program that teaches life skills to mothers in recovery, including cooking skills.  Or you can donate online  http://www.ashleyrising.org/donate.html

For inspiration and recipe ideas, go to Flyleaf Books, mention Midway Community Kitchen cookbook club and get a 20% discount on any cookbook - including Soup Swap by Kathy Gunst!  

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Build a Gingerbread House, Kids Class
Dec
17
2:00 PM14:00

Build a Gingerbread House, Kids Class

We will be having a blast Sunday afternoon, December 18th from 2-4 pm making our own gingerbread elf houses! This class is open to children ages 10-14. We will provide all the materials needed to build our own elf houses, including a cake stand and box to protect the houses while they are transported back home. 

This Gingerbread making class will be lead by Jenna, our class coordinator and master crafter! She will guide the kids through all the steps and show them fun techniques for building their personal ginger cottage!

The tradition of decorating houses made of gingerbread started in Germany in the early 1800s. According to certain researchers, the first gingerbread houses were the result of the well-known Grimm's fairy tale "Hansel and Gretel" in which the two children abandoned in the forest found an edible house made of bread with sugar decorations. After this book was published, German bakers began baking ornamented fairy-tale houses of lebkuchen (gingerbread). These became popular during Christmas, a tradition that came to America with Pennsylvanian German immigrants. According to other food historians, the Grimm brothers were speaking about something that already existed.

Please sign up by December 15 to ensure a spot

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Dec
15
5:00 PM17:00

Holiday Open House & Wine Tasting

Join us for a festive holiday open house! 5-8pm

Stop by after work to sip on some organic Italian wine with Jay Murrie from Piedmont Imports while Midway's kitchen is filled with the wonderful smells of holiday baked goods. This is a great opportunity to pick up holiday gift certificates, incredible wine, and baked goods.

Enter a drawing to win free prizes. We will be drawing lucky winners to gift a cook book and a gift certificate!

 

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Holiday Class: Sprinkle Your Holiday Table with Boricua Soul
Dec
6
6:30 PM18:30

Holiday Class: Sprinkle Your Holiday Table with Boricua Soul

If your Holiday table is in a rut and you want to inject some life, let Toriano Fredericks, cook and co-owner of Boricua Soul Food truck show you a few plates from a Southern Latino Table to spice up you Holiday. Owners Toriano and Serena Fredericks formed Boricua Soul Food Truck after mixing and experimenting with foods and techniques from their grandmother’s kitchen’s. The blending of Puerto Rican and Soul Food led to many thoughts, discussions and learning about two different cuisines with similar roots. Both cuisines are the by-product of mixing of West African, Native Indian and European ingredients and techniques as a result of the African slave trade. Boricua Soul’s menu is the blending of the two cultures. MENU: Bacon Pimento Cheese and Tostones Collard Greens and Hoecakes Mofongo Stuffed Pollo al Ajillo (Roasted Garlic Chicken) Nana’s Pound Cake Tres Leches

SIGN UP HERE

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Nov
18
6:30 PM18:30

Tour of Italy, A Taste of Piemonte

Tour of Italy, A Taste of Piemonte

Join Chef Brian Adornetto on the next stop in his Culinary Tour of Italy, Piemonte! Located at the foot of the Alps, this delicious land-locked north-western region borders Switzerland and France. Among other provisions, Piemonte is known for its corn (polenta), savory truffles, hazelnuts, chocolate, Barolo, Barbera and Barbaresco wines, and vermouth. This evening will focus on authentic Piemonte dishes while using local ingredients from farmers in and around the Triangle area. Don't miss this memorable evening exploring Piemonte! This class is hands on and seating is limited. 

 

With nearly two decades of professional cooking experience and over ten years’ experience teaching people how to cook, Chef Brian Adornetto is a formally trained veteran chef, published food writer, seasoned culinary instructor, skilled imaginative recipe developer, discerning competition and cookbook judge, and restaurant consultant.  For more information visit http://www.loveatfirstbite.net/

 

Menu:

-Bagna Caoda con Cavolfiori Scottati (Blanched cauliflower with warm garlic-anchovy sauce)


-Pollo all'Astigiana (Chicken in the style of Asti - cooked with pancetta, herbs, and red wine)

-Polenta

-Tartufi di Gianduia (Chocolate-Hazelnut truffles)

 

 Chef Brian Adornetto

Chef Brian Adornetto

*Please sign up by November 15

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The Flavors of Oaxaca: Plant Based Class
Nov
16
6:30 PM18:30

The Flavors of Oaxaca: Plant Based Class

Enjoy the flavors of Oaxaca

Silvana, owner and chef of Soul Cocina, a plant-based, latin-inspired food company, just returned from Oaxaca, Mexico. There she cooked with the locals, explored the markets and drew inspiration for new flavors and recipes  She is now ready to pass her experiences onto you.

Oaxaca is located in Southwestern Mexico. It is bordered by the states of Guerrero to the west, Puebla to the northwest, Veracruz to the north, Chiapas to the east. To the south, Oaxaca has a significant coastline on the Pacific Ocean. The state is best known for its indigenous peoples and cultures.

Often referred to as the Land of seven Moles, Oaxaca’s food culture is famously rich and diverse. But it’s even more varied than most travelers realize: incredible heirloom varieties of corn that get ground up into some of the country’s the best masa, pre-Hispanic drinks that drink like a meal, exceptional small-batch smoky mezcals, and also way more than seven types of mole. In the the first country that UNESCO honored on its Representative List of the Intangible Cultural Heritage of Humanity solely for its food, Oaxaca state in southern Mexico stands out. We are looking forward to sharing some Oaxacan inspired recipes with you!

*Everything vegan and gluten free.

 

Latin Vegan Cooking with Silvana

Born in Colombia, Silvana grew up among a rich food culture and agricultural tradition where making food from scratch was the norm, cans and frozen food were nowhere to be found. She showed a strong curiosity when visiting farmers markets with her grandmother, asking endless questions about the herbs and vegetables on offer. 

She has traveled extensively, always learning about new cooking techniques, visiting markets for inspiration and learning new recipes from the locals. After a drastic career change, she decided to pursue her true passion: nutritious, plant-based cooking. In 2015, her vision became a reality: Soul Cocina, a plant-based company that focuses on providing nutritious, innovative meals to people from all walks of life. Her delicious, healthy meals can be catered to special events and are found at different farmers markets in the triangle area.

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Food Photography with Stacey Sprenz
Nov
9
6:00 PM18:00

Food Photography with Stacey Sprenz

 Stacey Sprenz Photography

Stacey Sprenz Photography

Learn about food photography from a local photographer

Stacey Sprenz is here to share helpful tips and expertise. She will walk us through what makes a great photograph when it comes to working with food. Whether you are a small food business or an individual who wants to refine their skills, this will be a great class. 

We will have Chef Kathy Gunn preparing a few dishes during the class that we will photograph. Keeping the recipes fairly simple, students will learn about preparing plates for success. Stacey will cover various plating techniques and show students how to stylize their photos. This class is interactive, we will eat as we go! Seating is very limited. Please sign up by November 6th.

What kind of camera should you bring? Anything! Smartphones, digital cameras, etc. You can bring whatever medium you plan to work with.

 http://www.staceysprenzphoto.com/

http://www.staceysprenzphoto.com/

Photography is about capturing life as it happens--a moment, a person, a feeling, a place.  A photo can be the thing we hold most dear or an avenue of connection to others.  Stacey strives to build community through her photography.  Her specialties include culinary photography, product photos, events, and architecture.  She works with local businesses, restaurants, and artisans as they seek to engage their audiences with high-quality digital photography.  With a background in teaching, Stacey has found a way to share her passion with others through food photography classes for groups and individuals. 

 

 

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Katie Button of CÚRATE comes to Midway Kitchen!
Nov
8
6:00 PM18:00

Katie Button of CÚRATE comes to Midway Kitchen!

 

 

Join us for an evening with CÚRATE chef and owner Katie Button!

Munch on goodies made from Katie's new book while she chats about her book, her beautiful Asheville based restaurant, and Spanish food.  Specially paired Spanish wine available for purchase.

Enjoy these great foods from the cookbook:

*Tomato Bread

*Potato, Onion, and Egg Tortilla

*Salted Rosemary Ice Cream

This will be a great class but seating is very limited. Take a much needed break from election day and join us!  (We promise to keep you posted if there's any hint of an upset!)

$45 for the event includes book and food - an additional ticket is $20 with no book.* 

*If you are signing up for 2 or more people who want the cook book, please sign each person up individually.  The sign up for 2 tickets will only get one book. 

Sign up period ends November 5 at 6 pm
 


 

 

 

 

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North Carolina Seafood Dinner with Postal Fish Company
Nov
7
6:00 PM18:00

North Carolina Seafood Dinner with Postal Fish Company

Postal Fish Company joins Midway Community Kitchen for a North Carolina Seafood Dinner

 

Be our guest Monday, November 7th for a memorable evening with Postal Fish Company. The menu for the evening boasts fresh-caught North Carolina Seafood, paired with hand selected wines. Reception will begin with drinks and passed appetizers, followed by a four course meal.

Though they were raised on opposite ends of the Atlantic, Bill Hartley and James Clark always had a passion for the rich blue water and what swam in its shallow marshes and deep reefs.

Raised in the pluff mud of the Carolinas, catching crabs, fish, and shrimp was common for Clark. He spent his days on the docks and water filling buckets with his catch and taking it home to eat.  

“My Mom would cook almost anything I brought through the back door as long as I cleaned it.”

James’s biggest catch was his wife Marcey. Knee high to a tuna Marcey began cooking with her father on Dover Pt. in New Hampshire cooking traditional New England seafood dishes.  The two meet in culinary school and after 21 years their cooking careers have taken them to places up and down the East Coast, the Gulf of Mexico and Great Lakes.

From the shores and back bays of the Jersey coastline to the lakes and streams, Bill Hartley cut his teeth fishing them all. Growing up, Hartley practiced throwing a fishing line as much as he did a baseball.  After graduating from the CIA Bill worked his way south along the Atlantic inside kitchens from New York to the Caribbean.

In 2008 Clark and Hartley meet in South Carolina where they trued their skills and garnered a reputation for cooking underutilized fish. They travelled to the docks every other day to pick out their bounty for the restaurant. The two got lessons on species that your average fish markets never see. Hartley says “The fisherman would give us a fish we had never heard of and say take this one back to your kitchen and try it out.  The next day we would be calling them up and saying we will come get everyone you catch”

After 4 years working together the two moved to Chapel Hill in 2012 to work at the Carolina Inn but the smell of salt was still in the air.  They built a reputation on cooking and promoting fish from the Carolina waters and in 2016 decided it was time to go in as partners on Postal Fish Co. With Marcey helming the desserts the trio are now focused on Pittsboro for their opening in late 2017.

*Gratuity is not included in ticket price

Please advise of any food allergies at the time of purchase

 

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Nov
3
6:30 PM18:30

Risotto Class with Seth Kingsbury

Screen Shot 2016-08-26 at 1.32.58 PM.png

Join Seth Kingsbury, owner of Pazzo! his restaurant in Southern Village. Seth taught a really fun ravioli making class in the spring that was a hit! He's back to let us in on the secret art of risotto making. 

Risotto is a northern Italian rice dish cooked in a broth to a creamy consistency. The broth can be derived from meat, fish, or vegetables. Many types of risotto contain butter, wine, and onion. It is one of the most common ways of cooking rice in Italy.

Risotto in Italy is normally a primo (first course), served on its own before the main course.

If you have not given Risotto much thought, you have been missing out. The possibilities are countless, just to name a few examples: 

 Risotto alla zucca-Made with pumpkin, nutmeg, and grated cheese

Risotto alla zucca-Made with pumpkin, nutmeg, and grated cheese

 Risotto al nero di seppia- A specialty of the Veneto region, made with cuttlefish cooked with their ink-sacs intact leaving the risotto black

Risotto al nero di seppia- A specialty of the Veneto region, made with cuttlefish cooked with their ink-sacs intact leaving the risotto black

 Risotto ai funghi- A specialty made with porcini mushroom or other fungi

Risotto ai funghi- A specialty made with porcini mushroom or other fungi

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Triangle Gluten-Free: Casseroles and One Dish Meals
Oct
18
6:30 PM18:30

Triangle Gluten-Free: Casseroles and One Dish Meals

 

 

 

Are you ready for fall? 

With temps cooling down and schedules heating up, this class will help enrich your convenience cooking! Let's face it. Everyone loves a good casserole or one-dish meal! It's so easy to mix the ingredients, pop in the oven, and serve! 

One can even prep most ingredients for fillings ahead of time, and the casseroles reheat so well! We'll have a variety of fillings, gluten-free crust ideas and pie crust as well as recipes and tips to take home! 

A few of the types we can make are - deep-dish pizza pies, taco or enchilada pies, and ground meat Shepherd's pie with mashed potato and gluten-free breadcrumb!

This class is veggie-friendly as well, and easy to alter for alternative diets or sensitivities.

 

Anyone with questions or multiple sensitivities, please email me directly at writeztuff97(at)gmail dot com before sign up!

 

We look forward to making some yummy casseroles together! 

*Dinner and complimentary wine included

 

Hadassah is the owner of Triangle Gluten-Free a new gluten-free only food business, professional food slinger, and freelance food writer. She has degrees in both culinary and hospitality management and years of experience in both the banking and culinary industries. You may have seen her work on WRAL’s Out and About food and entertainment website. She works in banquet and events professionally, and also consults in her free time on a case-by-case basis. She organizes a monthly gluten-free meetup group, Gluten-Free in the Triangle or GFIT.

NEW Website: http://www.triangleglutenfree.com/

Meetup group for quick reference: http://www.meetup.com/Gluten-free-in-the-Triangle/

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Oktoberfest
Oct
16
6:00 PM18:00

Oktoberfest

Join us for a lively Oktoberfest celebration October 16th!

Al Bowers form Al's Burger Shack and Kathy Gunn, owner of Midway kitchen will cook up another fantastic feast with local meats, cold beer, and German wines.

  • Von Buhl Sparkling Riesling
  • Soft Pretzel and German Mustards with Weihenstephaner Beer
  • Ploughman's Platter of Black Forsest Ham, Sliced Liverwurst, Grainy Mustards, Pickled Radishes and Onions, Brezel Roll, Gruyere and Haart Riesling
  • Jagerwurst, Weiss Wurst Bacon Kraut, Spatzle and Vienna Lager from Nickel Point
  • Apple Streusel Hand Pie with Crème Fraîche Ice Cream and Sparkling Rose

Genieße dein Essen!

Ticket sales are limited, reserve a seat now!

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An Evening in Tuscany, Late Summer Feast
Sep
23
6:30 PM18:30

An Evening in Tuscany, Late Summer Feast

A Tour of Italy. Exploring Regional Food & Wine of Tuscany.

Enjoy our first night touring Italy with Chef Brian Adornetto, a personal chef, food writer, restaurant consultant, and culinary instructor.  He will show us what makes the Tuscan region exceptional in its diverse cuisine, wine, and culture. This evening will focus on on Tuscan style dishes while using local ingredients from farmers around the triangle area, these are all authentic Tuscan recipes. Don't miss a memorable evening exploring Tuscany! Class is hands on and seating is limited. 

 

On the Menu for the night

Pappa al Pomodoro

Carpaccio di Zucchine

Arrosto di Maiale

Cantuccini

We will pair this evenings meal with hand selected wine from the Country Vintner featuring a Tuscan red.

*sign up by September 20th

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Fleur de Sel... Following the coast of Brittany
Sep
17
6:30 PM18:30

Fleur de Sel... Following the coast of Brittany

Join us for our next evening in Brittany, France with Chef Annie Pambaguian

The peninsular coastline of Brittany, chiseling out into the Atlantic, hosts for the tourist a wide array of stunning landscapes.

Whether you leisurely stroll one of the fortified Celtic towns, ride a bike down villages lined as far as the eye can see with deep blue hydrangeas, or wander through Brittany's incredible open markets, bursting with fresh produce and seafood, you will be seduced.
The marches of Guerande , pictured above, are a major source of the mineral grey salt we've come to love, but only account for one of Brittany's unique specialties .We invite you to join us, as we reach the third stage of our Culinary Tour de France, for a menu entirely dedicated to Brittany--and the sea!

Thomas Meunier, of Authentique Vin, will introduce the wines, as he has at our previous dinners. All the wines have been selected from small, globally renowned French producers. And, as always, for those looking to keep enjoyiong the evening's featured wines at home, you will have the opportunity after dinner to purchase bottles at a preferred discounted rate.

Click on the link for details on how to reserve a spot.
http://www.brownpapertickets.com/event/2595766

Space is limited and will sell out quickly

Amuse bouche: Seasoned sardines in fingerling potato
Lobster butter and roasted corn on tiny crepe

Wine: Château de la Durandière, Saumur Rosé pétillant n/v

Appetizer: Hay smoked oysters on the half shell, with lemongrass and oyster water jell

Wine: Jo Landron, “Fief du Breil” Muscadet Sèvre et Maine Sur Lie 2013

Main course: Branzini fish over roasted eggplant and porcini puree in aromatic artichokes broth, roasted cauliflower florets

Wine: Les frères Perroud, Brouilly Vieilles Vignes 2013

Dessert: Salted butter palet cookie, vanilla prune and Calvados filled baked apple and toasted buckwheat ice cream .

Wine: Eric Bordelet Cidre Brut Tendre

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Cook Book Club, August
Aug
24
6:30 PM18:30

Cook Book Club, August

August Cook Book Club

It's time for our next Cook Book Club meeting! We will be selecting several recipes from Sara Foster's wonderful book, Southern Kitchen. We will be using fresh produce from our favorite local farmers and include two glasses of perfect summertime wine from The Country Vintner. We <3 the Cook Book Club and are always inviting new members to join us!

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Seed Swap
Aug
9
6:00 PM18:00

Seed Swap

Seed_Swap.jpg

Calling all Plant Lovers!

Join us for a fun evening of seeds, snacks, and stories. We will be hosting a seed swap, all ages and experience levels are welcome! If you already started your fall garden and have extra seeds in your packets bring them in and trade for something new!

 

To find out more or to RSVP to this event please email Jenna@MidwayCommunityKitchen.com

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Jul
31
6:00 PM18:00

Fish Fry with Locals Seafood & Haw River Farmhouse Ales

It's time for a fish fry!

Join Al Bowers and Kathy Gunn as they cook up a delicious meal. We will be frying up some fish from Locals seafood, served with complimentary local beer from Haw River Farmhouse Ales. The menu is a secret but it will undoubtedly knock your socks off. We'll give you one hint, Haw River beer batter is in order... that's right. Food will be served from 6-9pm. Beer & dinner included in ticket cost.

Sign up by July 29th to reserve a seat!

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Gluten-Free World on a Table: Asian Takeout at Home
Jul
23
6:00 PM18:00

Gluten-Free World on a Table: Asian Takeout at Home

SUMMER FIRE & ICE

Learn how to make fun takeout dishes at home with less worry! Come explore gluten-free restaurant quality takeout you can make yourself.

First we’ll cool down with a spring roll party bar! 

We’ll walk through how to make your own rice paper spring rolls with ingredients you select:

Julienne cabbage or lettuce, shredded carrot, cucumbers, herbs of choice, and other vegetables, etc.  We’ll have dipping sauce to make and try.

Next, we’ll fire up the wok* and practice your very own gluten-free chicken stir fry with steamed rice and veggies! There will be plenty for veggie options as well!

Dinner and drinks provided. Come solo and make new friends in the Gluten Free community or bring a group of friends for a fun outing!

Email writeztuff97@gmail.com 10 days before class if you have questions or additional dietary restrictions besides gluten-free.

*Due to gluten-free needs, I do not recommend rental or used woks for this class. Woks have to season with use, and regular soy-sauce residues can remain from other’s cooking. Feel free to bring your own, or purchase an inexpensive carbon steel wok from a local restaurant supply store to use often for quick, healthy, and delicious meals. They only run $20-40 USD and are so much fun! If this is not an option, we will have a dedicated gluten-free wok for practice on site!

 

Hadassah is a food business consultant, professional food slinger, and freelance food writer. She has degrees in both culinary and hospitality management. You may have seen her work on WRAL’s Out and About food and entertainment website. She works in banquet and events professionally, and also consults with small businesses in her free time on a case-by-case basis. She specializes in alternative recipe and menu development, kitchen operations consulting, and financials organization. She organizes a monthly gluten-free meetup group, Gluten-Free in the Triangle or GFIT, with 300+ members.

 

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