Join Wait List - Chef Kabui @ Wright-Locke Farm: Indigenous Wisdom - Sovereign Land
Thursday, May 12th | 6:30 - 9:30pm EDT

Wright-Locke Farm & Open Kitchens Project present Kenyan cuisine and community dialog.

SOLD OUT - Thank you - Please join the wait list! An evening of authentic Kenyan cuisine and conversation. Cash bar and free onsite parking is available.

  • Enjoy authentic Kenyan cuisine prepared by Chef Njathi Kabui, organic chef, food strategist, urban farmer and food activist.

  • Explore together our experience and hidden costs of the American centralized food system and learn about the benefits of what Chef Kabui calls Afro-Futuristic Conscious Cuisine.

  • Support Wright-Locke Farm mission to model sustainable practices through active learning, organic agriculture, and land stewardship.

 

Join others in Wright-Locke Farm, Open Kitchens Project, and Chef Kabui’s community for this dinner and conversation experience. This is a popup event at Wright-Locke Farm, 82 Ridge St, Winchester, MA.

May 12th event details:

  • The event starts promptly at 6:30pm. Please plan to arrive 5 minutes early to get settled before the start time.

  • The address is 82 Ridge St, Winchester, MA (google map).

  • Please call Liz at (857) 236-1815 or Paul at (508) 215-9357 day of the event if you need help locating the venue.

MENU:

  • Rukùkuri chicken: oven roasted chicken deboned, spiced with Black Pepper, Cumin, Garlic and Cloves

  • Gaturi Millet: Boiled Millet sauteed with heirloom tomatoes, portobello mushrooms, Garlic and shredded Yams

  • Wanjùgù: Black Eyed Peas made with Celery Root, Bok Choy, Tamarind, Red Onions, Cloves, Coriander, Garlic and Cilantro

  • Ngware Kale: Kale Salad massaged with an Avocado,Tamarind Sauce, Cinnamon, Honey, Yellow Mustard Powder, Cloves and Limes rub

  • Njukí Salad: Organic Salad mix served with a fresh vinaigrette made Balsamic Vinegar, Figs, Honey, Lime Juice, Mangoes and Cumin

  • Mukuiku Cobbler: A mixed plantains and white sweet potatoes served in a fresh Ginger Juice Black Berry source

  • Mocktail: Hibiscus elixir made with fresh Mint, dry Hibiscus flowers, fresh Lime and Ginger juice

  • Condiment: Kagùmbari (Daikon Radish, Purple Beets, Tamarind, Avocados, Lemon Juice and Cilantro, Cardamom Curry Powder, EVO and Himalayan salt)

Please inform us if a person in your party has a food allergy or if you prefer to NOT include the optional meat item by emailing events@openkitchensproject.com at the time of your ticket purchase.

Chef and Conversation Curator: Chef Njathi Kabui, an internationally celebrated organic chef, food strategist, urban farmer and food activist. Learn more at ChefKabui.com

Organizer and Host: Wright-Locke Farm has a mission to model sustainable practices through active learning, organic agriculture, and land stewardship. Learn more at WLFarm.org.

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Wright-Locke Farm

The Wright-Locke Farm Conservancy builds broad community and seeks to model sustainable practices through active learning, organic agriculture, land stewardship, and an appreciation of our historic New England farm. Follow us on Facebook, Instagram, or visit our website at wlfarm.org. Email us at events@wlfarm.org for more information.