August 11, 7:00 P.M. Dinner: A Carolina Collab: Fish Fryday! Presented by Pepsi Dig In
August 11, 2023 07:00 PM
An Urban Fish Pickin’ with North Carolina Chefs Ricky Moore, Gregory Collier, Jamie Davis, Oscar Johnson, Keith Rhodes, and Ashleigh Shanti
25 11th Ave, New York, NY 10011, USA
Chef Ricky Moore, 2022 James Beard Award winner for Best Chef: Southeast, is bringing the Southern fish fry to the Big Apple with the help of a few North Carolina chef friends. Fish frys are all about gathering with community and celebrating fisherpeople and their catch. For chef Moore, this time-honored tradition is the focus every day at his award-winning Saltbox Seafood Joint in Durham, North Carolina. Join chef Moore along with an all-star team of fellow North Carolina chefs—Gregory Collier, Jamie Davis, Oscar Johnson, Keith Rhodes, and Ashleigh Shanti as they share their fish fry traditions for this memorable meal.
Dining Table: $185 / Inside Chef's Counter: $200 / Outside Chef's Counter: $160
Menu
Hors d’Oeuvre
Oysters on the Half Shell with Trout Roe Bottarga and Sour Corn
Pickled North Carolina Bay Scallops with Marie Rose Sauce
Potted Smoked Fish with Fried Saltines, Chives, and Chile Crunch
Hush Honeys
Dinner
Deviled Crab–Potato Salad with Barbecue Shrimp–Black-Eyed Pea Salad and Apple Slaw
Pressed Pulled Pork with Pepsi, Caraway, and Black Pepper Gastrique, Succotash, and Tomato Pudding
The Combination > Assorted Fried Seasonal Seafood with Rice Grits, Smoked Fish Gravy, and Collard Green Salad
Punch Bowl Cake > Lemon Pound Cake with Salted Coconut Creméux, Caramelized Watermelon and Blackberries, and Crispy Honey
Wines generously donated by RayLen Vineyards.
Beers generously donated by Harlem Brewing Company.
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.
About Greg Collier:
Chef Greg Collier and his wife Subrina are the owners of the all-breakfast restaurant, The Yolk, reopening in Charleston, South Carolina. In 2016, Greg and Subrina were among the founders of The Soul Food Sessions, a series of innovative dining events designed to acknowledge and support Black people in the hospitality industry. Collier was named a semifinalist in the James Beard Foundation Restaurant and Chef Awards in 2019, 2020, and 2022. The first chef from Charlotte to be nominated in 2022, he was recognized three times in the category of “Best Chef: Southeast.” In 2023, Collier was nominated in the “Outstanding Chef” category.
Their newest concept, Leah & Louise, opened in June 2020. Esquire Magazine named Leah & Louise one of the best new restaurants of 2020 and in 2022, the New York Times included Leah & Louise on the Top 50 Restaurants list.
About Jamie Davis:
Executive Chef of the Hackney in Washington, North Carolina, Jamie Davis is originally from Jacksonville, North Carolina. He started working in his first restaurant at 16 years old as a dishwasher and worked his way up to a manager position by the time he was 18. He joined the army and served and cooked for troops in Iraq before attending culinary school in Savannah, Georgia. Jamie's style is grounded in his classical training as he builds depth of flavor into his stocks and sauces over days and sometimes weeks of development. Moving around the South as he was growing up, he developed a love of all the food cultures within the region and describes his style as “Southern eclectic.”
About Oscar Johnson:
Oscar Johnson is the chef/owner of Jimmy Pearls in Charlotte, North Carolina, a restaurant that is deeply rooted in the African diaspora of the Chesapeake Bay and coastal cuisine. Oscar was recently named 2022 NCRLA Chef of the Year and looks to continue his journey in representing his Virginia culture by his sharing his modern take on ancestral connected food.
About Keith Rhodes:
An Eastern North Carolina native, chef Keith Rhodes is the owner of Catch Modern Seafood Restaurant, Catch the Food Truck, and Tacklebox Food Truck located in Wilmington, North Carolina, where he offers his unique signature on New Southern Cuisine with international inspiration.
In addition to being a Gullah Culinarian (U.S. Park Service), chef Rhodes is a 2023 NC Restaurant & Lodging Association Board of Trustees Member. He has represented the NC Department of Tourism on several media missions, been featured in several publications such as Our State Magazine and Garden & Gun. In 2017 he was a James Beard Foundation guest chef onboard a Windstar Cruise, where his menu items are still featured today.
About Ashleigh Shanti:
Ashleigh Shanti is an Asheville, North Carolina–based chef offering a unique culinary voice rooted in Black foodways and preservation. In 2019, Shanti was named one of "16 Black Chefs Changing Food in America" by the New York Times and was named one of Eater’s “Young Guns” the same year. In 2020, Ashleigh was a finalist for the James Beard “Rising Star Chef of the Year” Award during her tenure as chef de cuisine at Benne on Eagle, which was included in Bon Appetit’s and Thrillist's 2020 Best New Restaurants lists. In 2022, Ashleigh competed on Top Chef: Houston. Currently, she serves as Culinary Director for Hotel Genevieve in Louisville, Kentucky, and is in the process of opening Good Hot Fish, a fish fry concept in Asheville, North Carolina.
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.
