Snap Pea

We couldn't leave K&W behind without infusing a little interactive magic into our menu. During the fifth course, we asked guests to get out of their seats and form a line - a buffet line, of course! Diners moved through a series of stations to get their dish plated right in front of their eyes.

The dish we served was tender blanched cabbage from Farmer Foodshare stuffed with hearty rye bread from Boulted Bread , slow-cooked caramelized onions, and nutty Calvander cheese from Chapel Hill Creamery . As guests moved down the line, we finished each plate with a pour of savory sour cream sauce, a vibrant swirl of dill oil, and a final garnish of fresh dill.

Celebrating one final meal in this legendary location was special, and hearing your favorite K&W memories made the evening truly unforgettable. Thanks to everyone who joined us!

📸: Tim Lytvinenko

Taking the K&W glazed carrot back to its roots.

Since spring is right around the corner, we reimagined this cafeteria staple as an edible garden. We traded the sugary sweetness of the original dish and replaced it with the natural sweetness of young Bolero carrots from Bluebird Meadows roasted in Vadouvan oil, and "planted" it in a savory mushroom custard (local mushrooms from Gill and Spore Mushroom Farm).

The "topsoil" is a mix of garlicky black lentils and green garlic from Huanong Ecorganic Farm. Together, it's a celebration of texture, terroir, and the nostalgia of the North Carolina buffet.

📸: Tim Lytvinenko

Next weekend, we’re setting A Bigger Table again - a one-night only pop-up featuring a guest refugee chef, sharing an authentic over-the-top feast from their home country. The catch? You won’t know the cuisine until you arrive. And after months of cooking and collaborating (through interpreters), this might be our tastiest one yet. The menu will feature pasture-raised meats, wild-caught seafood, and plenty of local produce!

Even better, 100% of proceeds benefit Refugee Community Partnership.

Sunday, March 29 @ 6 PM
Secret location in Durham
Multi-course, family-style meal | BYOB

Tickets drop Tomorrow (Wednesday 3/18) at 12 PM. Details here: snappeanc.com/pop-ups

📷 Tim Lytvinenko

We’re honored to be featured in Garden & Gun Magazine this week! A huge thank you to Elliott Harrell for writing such a thoughtful piece, offering a glimpse into the spirit behind these dinners - why we create them, and what makes each one feel like stepping into another world. And as a bonus, it includes some of chef/owner Jacob Boehm's entertaining tips (hint: don't ask your guests "can I get you a drink?"). And it includes great photos from Tim Lytvinenko, Anna Routh & HuthPhoto.

If you want to experience it for yourself, we have a pop-up next weekend and
tickets go on sale tomorrow at 1PM. Each ticket holder will receive a unique key code to unlock a secret location. And fewer seats than usual! Trust us, this one is going to be super rad.

And here's the link for more information about our upcoming pop-up:
www.snappeanc.com/pop-ups

Jacob Boehm’s Daring Pop-Up Dinners Are the Triangle’s Hottest Ticket Dinner on—or rather, in—the river, anyone? Plus, the chef shares how to throw your own affairs to remember.

POP-UP ANNOUNCEMENT // Our next pop-up is March 6–8 at a secret location in Chapel Hill. Guests will receive a private key code to unlock the door to enter. With fewer seats than usual, we expect this one to sell out quickly.

🎟 Tickets drop this Friday at 1PM (Link in Bio)
📅 March 6–8
📍 Secret location in Chapel HIll

📷 Tim Lytvinenko - throwback to our 2018 pop inside the Carolina Performing Arts' Current Theater at The University of North Carolina at Chapel Hill.

Snap Pea is all about dinner and a show, but this might've been our most spectacular dinner yet!

To celebrate their 100 year anniversary, we partnered with The Carolina Theatre of Durham to present Cirque Immersif, an over-the-top interactive circus that put diners on the stage up close with the incredible performers from Circus EVO . Guests were also treated to a whimsical five-course dinner, ranging from a salad of heirloom pink radicchio from Ever Laughter Farm to seared Firsthand Foods strip loin. But the highlight may have been Pastry Chef Danielle Snow's dessert: a stunning Simply Natural Creamery & Jersey Farm buttermilk panna cotta with caramelized Farmer Foodshare pink lady apples, salted popcorn brittle & Chapel Hill Creamery calvander crumble.

For two nights, we helped turn the stage of the theater turn into a dining room and circus tent all in one.

📸 HuthPhoto The Carolina Theatre of Durham