Chef Michael Bowling is getting a new kidney. Here’s how you can help him out.
Editor’s note: If you weren’t able to make the dinner and still wish to help, a GoFundMe site has been set up to help Michael Bowling.
About a year ago, chef Michael Bowling shared his journey with the world. While Charlotteans knew him as the passionate, innovative owner of Hot Box Next Level Kitchen who cooks from the heart, it was time to offer more. Bowling spoke to CharlotteFive about the history of his business, his vision for the future and his personal struggles with kidney disease.
More than a decade later — about 14 years after the initial diagnosis — Bowling will receive a healthy kidney. Along with it comes additional medical expenses, however.
The transplant surgery is set for later this year in Charleston, South Carolina. It will require Bowling to remain in the area for an additional two weeks following the surgery. When he returns to Charlotte, recovery continues until his body heals and accepts the new organ, which means no work for two to three months.
The Charlotte chef community plans to collaborate in an effort to support, raise awareness and alleviate a portion of the expenses for the transplant process.
On Nov. 8, a fundraiser dinner at Free Range Brewing in Villa Heights will be held in Bowling’s honor. Guests will have the opportunity to enjoy music and experience dishes from some of their favorite restaurants with 15 local chefs in attendance, serving a variety of flavorful dishes in stations throughout the room. There will be two time slots to ensure everyone will be able to transition smoothly.
Susan Walker is the speaker for the event. Walker — who is a kidney donor — has worked in a dialysis center.
Transplant fundraiser
For Bowling, the fundraising event affirms the Queen City is all about building and maintaining community. When he initially had the idea for the dinner, he connected with chefs to gauge interest. More than 15 chefs are participating, and here’s what some of them are making:
Ryan Allen of Barrister’s: Apple cider rice, collar green ragu, roasted Squash
Chris Coleman of The Goodyear House and Old Town Kitchen and Cocktails: miso-mushroom butter beans, ella’s chow chow, jimmy red cornbread, sour butter
Lewis Donald of Dish and Sweet Lew’s BBQ: Housemade Sausage Corn Dogs, Kimchi Slaw, Smoked Peanuts, Soy Vinegar BBQ Sauce
Troy Gagliardo: pozole verde, roasted cremini, radish, smoked oregano
Travis Hearne of The Dunavant: Surf and Turf Dunavant style: turf) smoked and braised oxtail over farm an sparrow peppered grits. Rocksalt style: (surf) grilled stuffed oyster trio.
Naomi Knox of St. Mark’s Soup Kitchen: Spiced Pumpkin Cheesecake: Bourbon Apple Compote, Vanilla Tuile, Coconut Chantilly, Cayenne/Nutmeg Dust
Matthew Krenz: Krenz Ranch Beef, Sour Cream, Onion Biscuit, Saffron, Pickle Aioli, Crispy Onions
Elena Lundy: Tostones, Pernil, Collard Greens, Chow Chow
Miles Payne: Brunswick Stew
Ben Philpott: Smoked Braised Chicken Thigh, Small City Farm’s Turnips and Greens, Smokey Jus
Greg Stanfield: Braised Short Rib Ravioli w/ Creamy Wild Mushroom Sauce, Green Peas & Shaved Parm
Ebony Warfield of 6th and Vine in Winston Salem: Sweet potato Hennessy cupcakes
Daniel Wheeler, Culinary Instructor at Caldwell Community College and Technical Institute: Scallop, chai fermented pumpkin, smoked peanut apple and bacon relish, puffed Carolina gold rice
Calvin Wright of Black Farms Matter: Smoked butternut squash, carrot, and ginger bisque
Chris Young and Jennifer Cubillos Young: Apple Entremet: Honey Crisp, Dulcey , Salted Pretzle , Vanilla Bean Caramel,Apple Butter
“We’re a community,” he said. “On the surface, we’re all competing against each other in one way or another, but we’re always willing to help one another.”
“It’s really touching and their support is real. They are sharing the posts, they are really excited about being involved and they are also excited to help me not come out of this in a worse situation than going in.”
A new nonprofit
The transplant surgery means Bowling will have an opportunity to experience life the way he’s wanted to for a long time, he said. Hopefully, he’ll trade three nights a week of dialysis for a new chapter with freedom to work more, travel and see his son play football.
The event — and the generosity of his community — will not only help Bowling but the dinner serves as a platform to help raise awareness of organ donations and transplant procedures.
There will also be a silent auction to celebrate the start of a new charity. The auction items include dinner for two at Santé, sweet treats by Jazina’s Creations, a Massage Envy gift card, ServSafe Manager class for four and a Garnet Gals jam basket.
The remaining funds from the event will be dedicated to establishing TRANSPLANT Aid, a nonprofit that offers assistance to families who endure transplant procedures. Bowling is excited about this new opportunity, and he’s already looking toward a future that includes helping others who need transplants — kidney, liver, heart and more — in multiple states, starting with North Carolina, then South Carolina and Virginia.
“This is important to me because I not only want to bring awareness of the process but also the financial hardships that come with it,” Bowling said in a statement.
Event tickets are $85 per person and can be purchased at https://bowling-aid.eventbrite.com.
This story was originally published October 14, 2021 at 6:30 AM.
