Chef Profiles: Chef Ricky Moore

August 28, 2017 | Barry Nash

Chef Ricky Moore, owner of the Saltbox Seafood Joint in Durham, describes himself as a creative type. While growing up in New Bern, he aspired to be an artist so his path to the culinary profession “happened indirectly.”

Sturgeon & Bacon Appetizer

May 11, 2015 | Barry Nash

north carolina fishers | sturgeon 8 ounces sturgeon extra virgin olive oil or butter 4 strips bacon 4 asparagus spears 8 strips red bell pepper, julienned 4 chive leaves Sauté sturgeon in heated extra virgin…

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Coming Soon to a Restaurant Near You: Farmed Sturgeon

April 27, 2015 | Barry Nash

north carolina fisheries Historically, sturgeon was considered among the finest seafood available along the East Coast of the United States. The fish was prized for its firm texture and delicate flavor. However, the population of…

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Remembering Mariner’s Menu Author Joyce Taylor

November 20, 2013 | Barry Nash

Educator and author Joyce Taylor passed away Saturday, Nov. 16, after an extended illness. She was 81. Joyce grew up in the Blue Ridge Mountains of North Carolina but called Carteret County, N.C., home for…

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Chef Profiles: Gerry Fong

August 12, 2013 | Barry Nash

seafood traditions Chef Gerry Fong learned how to eat from his parents, Henry and Mary Fong, which, as Gerry says is “the basis of how to be a great cook.” Gerry’s parents were successful restaurateurs…

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