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Record #:
22111
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Ricky Moore grew up a military brat in Eastern NC and other places and later served ten years in the US Army. Using his G.I. benefits he went to the Culinary Institute of America in upstate New York. He later applied his skills in Chicago and Washington, D.C., the Apicius in Paris, France and the acclaimed Daniel in New York City. He also competed on \"Iron Chef America.\" Moore could have gone anywhere in the world but he chose to come back home to NC. Lucas describes the popular no frills Saltbox Seafood Joint that Moore opened in the Old Five Points neighborhood in Durham.
Source:
Greenville Times / Pitt's Past
(NC Microforms), Vol. 28 Issue 2, January 20 2010,
p229-230, 232, 234, il, por
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Record #:
34836
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Nationally-ranked chef Ricky Moore discusses his step-grandfather’s Christmas ham and beans recipe. Moore still recreates his own version of the recipe with his family, and brings the same creativity to his own restaurants in Durham, Saltbox Seafood Joints.
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Record #:
36954
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Dining option like drive-through are not the case for the profiled restaurants classified as hole in the wall, hard to find but worth the search. Restaurants such as El’s and Johnson’s Drive-In are considered visit worthy, since they are fond reminders of an earlier era. As for restaurants with a contemporary, culturally diverse feel, Taste of Paradise and Saigon Sandwiches and Bakery expand hole in the wall’s definition through dishes such as oxtail and bahn mi.
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