He advises home chefs to do the same –– source ingredients locally and be prepared to experiment. "We also have a huge fishing community that needs support," Moore said, "so I felt like, you know, I could kill a lot of birds with one stone." Saltbox is also a salute to those who land those sea creatures. "After 10 years in business, I feel that I have indirectly helped educate people on eating different types of fish, like bluefish, Spanish mackerel, amico jack, sheepshead, spadefish, mahi, drum, all those sorts of fish that don't get showcased on menus." ![]() "I wanted to showcase the fact that there's more stuff that swims on our coast than shrimp, flounder and oysters. "We have a coast line that is huge, and we are blessed with brackish water," Moore said. He decided to focus on seafood in his Durham venture to showcase North Carolina's bounty. "I just want to make sure that I always stayed diversified," Moore said. In an interview with WRAL in 2020, Moore described his culinary journey, which took him across the globe. ![]() "It's extra, extra fresh and I appreciate it."Įmily Chang braved the heat and thunderstorm threat to come to Saltbox for lunch on Tuesday, bringing along her dog, Kimchi, who Chang says, "snacks on everything." From Army chef to Durham award-winner "It's a pleasure to be able to get fish this fresh on a daily basis," Hall said. He told WRAL News that he eats at Saltbox up to four times per week. The effort is appreciated by Sylvester Hall. I got burned out being the executive chef here and the executive chef there, so my restaurant, Saltbox, was like my apprenticeship to entrepreneurship, and I put my heart and soul into it." The menu was simple I wrote it on the chalkboard. He said, "I opened up a space on the side of the road that was 205 square feet. Moore also celebrated the fishing community, specifically North Carolina "fisherfolk," which includes fishermen and women. "It's a beautiful thing to be recognized for what I am doing currently." "I've been in the business for awhile, and I've spent a lot of time working in a lot of different environments," he said. In his acceptance speech, Moore also gave a shout out to the "Bull City." Two Asheville restaurants won national James Beard Awards, a reflection of that town's emergence as a foodie go-to.Ĭúrate in Asheville received a national James Beard Award for Outstanding Hospitality, while Chai Pani in Asheville took home the national award for Outstanding Restaurant. Kumar was a finalist in the same category as Moore, while Healy's Alley Twenty Six was a finalist for Outstanding Bar Program. Moore also shouted out "his home team" of North Carolina James Beard finalists including Raleigh's Cheetie Kumar and Alley Twenty Six owner Shannon Healy. ![]() "I have five of the most superior employees one could ever have, and they are all female," Moore said. In his acceptance speech, Moore thanked his wife of 30 years, Norma, his children and his restaurant family.
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