En Fuego, in Spanish means “On Fire”. Without clicking, “Tickets” button on Eventbrite, this gives a hint of this pop-up’s theme. And the timing of the event is right in the middle of the Fall Season, which welcomes coming closer to fire. Not only to watch the meals being prepared, but to steal a bit of warmth from the cool, autumn breeze.
One aspect I love about Chickenwire is community aspect where multiple chefs collaborate for one big meal. This time chefs will cook outdoors utilizing the many forms of Fire (Grill, Smoke or using Coals).
This ChickenWire event has two tickets. The VIP (which is selling quickly) and General Admission tickets. VIP offers one hour early admission and chance to mingle with the chefs. In addition to great food, great beverages are at ChickenWire. Drinks tickets can be purchased as well on-line.
The line-up is an All-Star line-up of Triangle culinary names:
Robin Bilodeau, Pastry Chef, Searstone
James Clark (Postal Fish Co.)
Sean Fowler, Chef Owner, Mandolin
Jeff Gompers, Executive Chef, The Mayton Inn
Cabe Griffin, Sous Chef, 18 Seaboard
Kevin Hubbard (Patrick Jane Pizza)
Kim Hunter (KimBap)
James Johnson, Executive Chef Tribeca Tavern
Adam Reid (formerly, Executive Chef, 1705 Prime)
Nunzio Scordo, Chef Owner Farina Neighborhood Italian, Driftwood Southern Kitchen
Tina Spaltro, Pastry Chef
Regan Stachler, Chef Owner Little Hen
As mentioned before VIP tickets are going fast. ChickenWire dinners usually sell out same day, but this event is one of their larger organized events. Tickets and more information can be found at ChickenWire.