August 10, 7:00 P.M. Dinner: The Saltbox Seafood Joint Anthology Presented by Pepsi Dig In

A Decade of Food Memories from 2022 Best Chef: Southeast Ricky Moore

25 11th Ave, New York, NY 10011, USA

Join chef Ricky Moore, a self-professed North Carolina seafood evangelist, as he shares his journey from opening Saltbox Seafood Joint®, in 2012 i to winning the James Beard Award for “Best Chef: Southeast a decade later. Served family-style, each dish in chef Moore's feast will signify an important milestone in the life of his restaurant.  These cherished dishes will be washed down with signature drinks from North Carolina beverage companies Fullsteam Brewery, RayLen Vineyards, and Conniption Gin. Don't miss this celebratory meal with one of the most important and pioneering Black chefs cooking in the South today. 

Dining Table: $150 | Inside Counter: $165 | External Counter: $120

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Menu

Hors d’Oeuvre 

Free-Style “Chowdah” 

Saltbox Seafood Joint Barbecue Peel-and-Eat Shrimp  

Potted Smoked Fish with Roasted Saltines and Pickled Squash

Dinner 

Hush Honeys 

Smothered Oysters with Shellfish Grits 

Fried, Spiced, and Griddled Seasonal Seafood

Assorted Sides >
Chilled Herb–Lemon Slaw
Fried Potatoes, Onions, and Peppers
Field Pea–Summer Vegetable Succotash
Stewed Tomato and Bacon–Baked Rice

Lemon Curd Bread Pudding with Salted Pecan Caramel

Wines generously donated by Raylen Vineyards. 
Beers generously donated by Fullsteam Brewery. 
Liquor generously donated by Conniption Gin.

About Chef Ricky Moore: 

Chef Ricky Moore, the 2022 James Beard Award winner for Best Chef: Southeast and self-professed North Carolina seafood evangelist, is the owner of the popular Saltbox Seafood Joint® in Durham, North Carolina. Taking inspiration from the famous wet markets in Singapore and his native Eastern North Carolina, chef Moore focuses purely on the food inspired by the Carolina coast, and its traditional roadside fish shacks and camps.   

Born and raised in the North Carolina coastal town of New Bern, Moore draws inspiration from his Eastern North Carolina culinary background, as well as from culinary experiences across the globe. He served as a cook in the U.S. Army for a decade before graduating from the esteemed Culinary Institute of America. After that, he worked in the kitchens of Michelin two-star Apicius in Paris with Jean-Pierre Vigato, Le Cerf in Alsace with Michel Husser, and Le Violin d’Ingres in Paris with Christian Constant, Daniel in New York City, and Cuisine of India in Toronto with Shishir Sharma, which further polished his culinary technique, perspective, and his ambition to open his own restaurants. 

Tickets to events held at Platform at Pier 57 by the James Beard Foundation cover the cost of food, education and a unique dining experience. Meals are prepared by culinary masters from all regions of the United States and around the world. Unless otherwise stated, alcoholic beverages are provided on a complimentary basis and are not included in the ticket price.

James Beard Foundation events permit guests age 21 years and older to attend events where alcoholic beverages are served.

Event Policy

Alcohol Disclaimer:

James Beard Foundation events permit guests age 21 years and older to attend events where alcoholic beverages are served. Tickets to events held at Platform at Pier 57 by the James Beard Foundation cover the cost of food, education and a unique dining experience. Meals are prepared by culinary masters from all regions of the United States and around the world. Unless otherwise stated, alcoholic beverages are provided on a complimentary basis and are not included in the ticket price. 

Dietary/Food Restrictions Policy:

Events at Platform by JBF are special one-night-only menus and we do not offer a la carte menus. If you have serious food allergies, we will work with the visiting chef team to do our best to accommodate but cannot guarantee that alternate options will be available for every course.