Rooted in Tradition, Served with NC Coastal Soul: the jumping mullet has long been a staple along the Carolina coast — a humble fish that fed families, brought communities together, and turned into feasts that were as much about fellowship as they were about food. For generations, Black fishermen and cooks made mullet suppers a way to honor the water’s abundance, to share stories, and to celebrate resilience. Today, we gather in Durham to carry forward that legacy — lifting up the flavors, the traditions, and the spirit of a meal that connects us to the past while feeding the future.

We look forward to seeing you for this special celebration of NC Seafood in Durham on October 26th at SALTBOX SEAFOOD JOINT!

Thanks to our Sponsors:  Washington Crab (mullet), Happy Dirt (produce), Botanist & Barrel (hard cider), Harlem Beer (craft beer), SALTBOX Seafood Joint & Ricky Moore for the event and location. 

Tickets: https://www.zeffy.com/en-US/ticketing/jumpin-mullet-supper

Join me on October 4th at 5:30 PM at @historicstagville for a multi-course outdoor dinner at Horton Grove (which houses the historic slave dwellings). We will embark on a culinary experience that spans across the centuries, from West Africa to North Carolina, over the course of an evening rich with history and culture.

Our chef for the evening is @chefrickymoore who is a James Beard Foundation award-winning chef, author, and owner of @saltboxseafoodjoint in Durham. He has crafted a very special menu that is innovative, yet rooted in tradition. Incorporating some of the foods that our enslaved ancestors would have eaten, and foods that sustained and nourished them in freedom, this is not one to miss. Tickets are going fast: https://tally.so/r/wk2Mrd

I’m thrilled to share that I’ve joined the Board of Directors for Triangle Central Kitchen (TCK)—a new nonprofit that will soon be tackling three urgent issues in the Triangle:

• Environmental impact: We will rescue high-quality surplus food that would otherwise be wasted—cutting emissions and honoring the resources behind every meal.

• Ending hunger: We will turn that rescued food into thousands of nutritious community meals for neighbors who need them most.

• Workforce development: We will train and place local talent into good culinary jobs, creating real opportunities for people to thrive.

Our mission is simple but powerful: Zero Waste → Full Plates → Big Impact.

Join us for the official launch of Triangle Central Kitchen at NAMU Korean Eats, Beer Hall & Coffee Bar. This special evening will celebrate bold flavors, local brews, and vibrant community while introducing a nonprofit with a powerful mission: fighting hunger, reducing food waste, and training the next generation of chefs. By attending, you’ll be part of the movement that fuels TCK’s launch and sparks lasting impact across the Triangle.

Tickets: https://trianglecentralkitchen.org/tck-launch-party

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Up South Pop-Up Dinner Series at Four Seasons Hotel Chicago

Throughout the summer, celebrated chefs will come together for a purpose-driven dining series spotlighting culture, community, and cuisine

Four Seasons Hotel Chicago introduces the Up South Pop-Up Dinners, a new collaborative dining series that celebrates culinary excellence, community, and purpose. Launching this summer, the series spotlights and supports the Broussard Justice Foundation, the I KNEAD LOVE Workshop, and the Up South Pop-Up initiative. Each dinner will feature an intimate fine dining experience curated by some of the nation’s most acclaimed chefs, uniting guests around food and meaningful conversation.

Hosted in the semi-private dining room at Adorn Bar & Restaurant, each evening begins with a welcome reception at 6:30 pm, followed by dinner service at 7:00 pm. Guests are invited to enjoy a four-course menu created in collaboration by Four Seasons Hotel Chicago Executive Chef Franco Diaz and Executive Pastry Chef Yudith Bustos, alongside James Beard Finalist Chef Maya-Camille Broussard of Justice of the Pies, and a rotating lineup of nationally acclaimed guest chefs.

Tickets are USD 180 per person (plus tax and gratuity), inclusive of a four-course menu and welcome beverage. An optional wine pairing is available at an additional cost. Seating is limited to 40-45 guests per event, and reservations are available on OpenTable.On July 24, 2025, the spotlight shifts to Chef Ricky Moore, 2022 James Beard Award winner for Best Chef: Southeast and the visionary behind Saltbox Seafood Joint in Durham, North Carolina. Moore’s cuisine celebrates the bold, soulful flavours of coastal Carolina cooking.

More information & reservations: https://press.fourseasons.com/chicago/hotel-news/2025/up-south-pop-up-dinner-series-at-adorn-restaurant/

We  introduce you to “The Passion”, a week long dinner series, running from May 27 - 31, hosted by The Hackney restaurant in Washington NC,  highlighting North Carolina’s amazing, diverse and plentiful seafood showcased by North Carolina’s elite Chefs.

Our Thursday Triangle takeover features two of the biggest hitters in the North Carolina culinary scene. With multiple James Beard award nominations and wins between them and an enduring commitment to North Carolina's seafood industry we are more than excited to see what this amazing collaboration comes up with.   

Ashley Christensen, AC Restaurants, Raleigh

Ricky Moore, SALTBOX Seafood Joint, Durham

Tickets: https://www.thehackneypassion.com/thursday-29th

James Beard Future Foodies Cooking Classes

Ricky Moore - Saltbox: Shrimp & Chicken Rice Paper Rolls | May 3 at 1pm

Prepare shrimp & chicken rice paper rolls with Chef Ricky Moore from Saltbox Seafood Joint in Durham. Chef Moore is a 2025 James Beard Outstanding Chef Semifinalist and 2022 James Beard Best Chef Southeast.

• Classes are 45 minutes

• Participants must be at least 3 years old.

• Registration includes up to two accompanying adults. An adult must be present at all times.

• Kids Food Fest is not an allergy-free zone.

Please note that classes are non-refundable.

Tickets: https://my.marbleskidsmuseum.org/41006/41033