A CULINARY COURSE IN COMMUNITY
A Culinary Course in Community
Tina Firesheets and Ling Sue Withers weave women’s stories into supper
By Cassie Bustamante
Photographs by Bert VanderVeen & Nancy Sidelinger
When Tina Firesheets first watched the documentary, Bite of Bénin, an idea took root. “I don’t let go of an idea,” says Firesheets, who describes herself as a “writer, daydreamer and creative thinker.” She immediately texted longtime friend Ling Sue Withers. Thus began the conversation that would eventually turn into disCOURSE dining, culinary experiences for women, by women, where culturally diverse dishes are served with a side of sensory storytelling.
“I reached out to Ling Sue because we both love food and we both love culture,” says Firesheets. Plus, she adds, “If you want to get anything done, you want her to be involved.”
“I sat down and watched [the documentary] in one night,” says Withers. “And I cried.”
The film centers around North Carolina Restaurant & Lodging Association (NCRLA) 2023 Chef of the Year Adé Carrena. Carrena, a Durham-based chef whose Neo-African chops won her the top spot on Food Network’s Chopped last summer, currently serves as culinary director of Triangle Central Kitchen, a nonprofit dedicated to turning food waste into culinary training and community meals. She was adopted at the age of 10 from Bénin, West Africa, because her birth parents desperately wanted a better life for her. Instead, says Withers, Carrena and her younger sister were adopted into a “horrible” household in America.
Carrena’s story of adoption — and eventually healing — especially moved Withers, a Chinese American “Air Force brat” with family in Taiwan who grew up in the tiny town of Maiden. Like Carrena, she, too, had also experienced “a lot of childhood trauma.”
Firesheets, who grew up in Western North Carolina, was adopted from Korea; her adopted mother was Japanese and her father white. She, too, felt a connection with Carrena. At the time, she had been working as associate creative director for Pace Communications and had been introduced to Carrena through a project Pace was doing with NCRLA. “We just kind of bonded that day because we’re both adoptees and we both kind of had traumatic adoptee experiences,” says Firesheets.
Both Firesheets and Withers felt a strong desire to spread Carrena’s message. “It’s really about healing and how she healed through food and how food helped her reconnect to her country and her family,” says Firesheets.
At the root of it all, though, was the shared passion the disCOURSE founders have for food — and not just food, but unique culinary experiences meant to be savored.
Once, as a birthday gift to Withers, Firesheets took on planning an Atlanta excursion, although Withers is by vocation a professional planner. Withers is a festival organizer who has worked with the North Carolina Folk Fest since its inception and has also amped up her resume with Greensboro’s Solstice Festival and the Piedmont Blues Preservation Society. “Taking a trip? I will make you a spreadsheet,” she says. “Pregnant? I will make you a spreadsheet.”
But, this time, Firesheets took on the daunting task of creating a spreadsheet for the spreadsheet queen herself, filling it with must-visit restaurants, including notes about where they needed to eat while the food was fresh and where they could load up their coolers to haul it home. “I knew then,” says Withers, “lifelong — life-long — friends.”
On another trip, the two visited the mountain town of Sylva, where Firsheets introduced her pal to her favorite restaurant, Dalaya Thai Cuisine, owned by James Beard Award-nominated Chef Kanlaya “Gun” Supachana. In the dead of winter, the place was hopping, no indoor seating available. Undeterred, the two claimed an outdoor seat. Who cares that they could see their breath? Next thing they knew, other diners followed suit and soon the patio was as packed as the dining room. Worth the bitter chill? Definitely. “Her food is so stinking good,” says Firesheets.
At home in her Greensboro kitchen, Withers, too, is an excellent cook. Firesheets admits that she’ll “drop anything” to attend one of her pal’s famous dinner parties. “If I had plans elsewhere, I would just cancel.”
Fueled by their shared love of food and ignited by Carrena’s story, the two women jumped into action. Firesheets had formerly been involved with Ethnosh, an organization that hosted ticketed events highlighting local and mostly immigrant-owned restaurants until COVID shuttered its operations in 2020.
Less than four years later, disCOURSE began plotting its very first event featuring Chef Adé Carrena at Machete, which owner Tal Blevins generously allowed them to use, in January 2024.
Venue and chef locked in, the two women began reaching out to potential guests, hand curating a group of women who exhibited, according to Firesheets, “diversity in culture, professions, experiences.”
On top of that, says Withers, their theme mirrored Carrena’s own story: healing. And they wanted “to bring together women to have a serious connection.” So, they skipped the alcohol — opting instead to serve mocktails — played the documentary and gave Carrena the floor in between dishing out her Neo-African bites.
“We had an idea of what we would like to accomplish,” says Firesheets, “but she leveled up the storytelling.”
It was Carrena’s idea to incorporate an African handwashing ceremony before food was served. “Most people had never experienced that,” says Firesheets.
Ashley Madden, who was in attendance at that very first event, believes ritual is important to women in general. “Just to have that experience and to start with that cleansing, everyone is starting with a fresh slate,” she says. “I thought that was really beautiful.”
Madden also notes that she came away having made new friends — a mother and daughter who were seated at her table — and she was introduced to a chef she wasn’t familiar with prior. “Ade [Carrena] has gone on to do Food Network and I feel like I am just in her corner,” she says. “I am just cheering her on.”
During that first disCOURSE dining event, Withers, who prefers to be in the background observing, watched as women made connections and held thoughtful conversations around various subjects. “It’s exactly what we had wanted.”
But that begged the question both women wondered aloud. “How are we going to top that?”
Just a few months later, in May 2024, they hosted their second event, a kimchi tasting at Potent Potables in Jamestown. The chef was Eunice Chang, owner of The Spicy Hermit, a Durham-based company that creates traditional and seasonal kimchi using fresh, locally farmed produce. (Kimchi is a traditional and often quite spicy Korean form of pickled vegetables.)
To make the meal more substantial, Withers pan-fried sausages from Moonbelly Meat Co., a woman-owned business based in Durham. And this time, the women introduced alcoholic beverages.
“We did a kimchi michelada [beer paired with lime, salt and hot sauces] because The Spicy Hermit also has a kimchi bloody Mary mix,” says Withers, adding that it “was really awesome.” A couple other cocktails and mocktails were on the menu, too.
The Spicy Hermit event also introduced occasional workshop add-ons. After a February 2025 event featuring an array of dumplings by Durham-based Sister Liu’s Kitchen, Chef Cuiying Liu, who came to America from China in 2013, taught attendees to handmake their own. Madden opted for the add-on and admits that hers weren’t quite as good as Chef Liu’s. “Although mine were great because I made them,” she says, “but, gosh, it just made you appreciate what goes into that!”
To build on the sense of community disCOURSE was creating, Firesheets and Withers began adding conversation cards to tables. For example, at their May 2025 event featuring Durham based Chef Silvana Rangel-Duque, the Colombian owner of Latin-infused, plant-based Soul Cocina, one card read: When Silvana moved to Colorado in 2009, she began cooking because she really missed Colombian cuisine. What dish do you miss from home (perhaps from your childhood)? Are you able to recreate it?
Of course, as any entrepreneur can tell you, growing something from nothing is often a case of two steps forward and one step back.
And disCOURSE has not been without its setbacks. At their 2024 summer event featuring Greensboro’s Shafna Shamsuddin, owner of cardamom-infused frozen dessert company Elaka Treats, they ran into some technical difficulties. “We could barely get it scooped in time to serve it,” says Withers. “It was starting to melt already.”
In the end, Withers said they had a blast but learned something: “We’re skipping summer!”
Then there was the 2025 closing event, which had been planned to a T for October 19. The chef was none other than Winston-Salem’s Jordan Rainbolt, owner of Native Root, who uses indigenous ingredients of the Southeast. Rainbolt, whose own native roots are Cherokee and Choctaw, had been the 2024 finale chef, hosted at Moonbird Sanctuary. Firesheets and Withers describe that event as “magical.” But, for whatever reason, this time around, the tickets just weren’t selling as anticipated. They were going to have to cancel.
Was it a tough decision? “We made it actually in about 5 minutes!” quips Withers.
“I didn’t see it as a failure or disappointment,” adds Firesheets.
While most things have worked out for disCOURSE dining, Firesheets says that they don’t stress when it doesn’t. “It’ll be what it is. Even when things didn’t fall into place with this last one, you know.”
Now, they’ve got their eyes focused on the future — the immediate future, that is, as they take it “season by season.” They’re currently on the hunt for a coastal Carolina chef. “We just need to find her,” says Firesheets.
So, why bring in women from outside Greensboro when there are many talented female chefs right under our nose? “We wanted to bring chefs from outside the area so that women here could hear their stories,” says Firesheets. After all, it’s the cultural stories that are at the heart of disCOURSE. Plus, she notes, their events have to offer something attendees can’t otherwise access by going to a locally owned restaurant or food truck. As she puts it, they need “some reason to come to our event and pay more.”
But, she teases, though they are tight-lipped as of now on who it is, they’ve decided to include a Greensboro-based chef in the 2026 season of disCOURSE. They can, however, spill who their 2026 opener will be — none other than Chef Kanlaya “Gun” Supachana, made possible, Firesheets says, by a private donor who wishes to remain anonymous, but is a fan of the disCOURSE mission. (That event is scheduled for the afternoon of Sunday, February 22, at Machete.)
While those ticket sales help Firesheets and Withers pay their chefs and venue hosts fairly, they admit to needing support to be able to keep going and to bring in even more chefs.
“Ling Sue and I actually make very little,” says Firesheets.
“There was one where we walked away with 33 bucks each,” adds Withers. Enough to grab an order to go from the featured chef? Yep, “and that’s pretty much what we do, exactly what we do!”
Thankfully, their goal is not monetary. “It started from a place of inspiration, passion, and when it ceases to be that, then we won’t do it,” says Firsheets.
First-time disCOURSErs Lindsay Morgan and pal Emily Morris ventured to last spring’s Soul Cocina event held in the backyard of Double Oaks on a sweltering day. While they spent time catching up after not seeing one another for a while, a solo attendee sat with them and asked if she could join the conversation. That wouldn’t happen at your standard Starbucks, says Morgan.
Morris agrees. “A lot of community was built here and that’s amazing.”
Marci Peace, who has attended a few disCOURSE events, says, “It’s so important right now to have space to have conversations. With everything, with people pitted so much against each other, it’s important.”
From the beginning, Firesheets and Withers have served course after course of connection, conversation, community and cultural cuisine with a goal of sharing women’s stories. Theirs, it seems, is still being told, bite by bite.