Articles in regional publications that pertain to a wide range of North Carolina-related topics.
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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.
Piedmont is the revitalized Durham restaurant where Greg Gettles has served as executive chef for the last year. His restaurant’s pretzels are the most popular item on the new bar snacks menu. The pretzels are served with a fondue based on a reduction of Mother Earth Brewing’s Weeping Willow Wit and local cheeses.
Sam Poley is a Durham area chef and the Director of Marketing and Communications at the Durham Convention and Visitors Bureau. Poley discusses the joy he gets from cooking and the fun he had as a chef. Poley has been instrumental in promoting Durham’s restaurants and his work has helped keep a few in business. Poley talks about his job, the restaurant industry in Durham, and cooking.
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.