Core Sound is delighted to welcome local seafood ambassador, chef, and restauranteur Ricky Moore to this year's Summer Taste. The night and menu will be a mix of what you've come to expect from the Taste of Core Sound with a twist from the celebrated Durham icon. An eastern North Carolina native, Ricky is an evangelist for the fish of his youth - introducing the Triangle to the likes of jumping mullet, bluefish, and spot. Ricky's use of fresh, local North Carolina seafood and his root in and interpretation of traditional coastal footways has earned him praise and recognition as a contestant on Iron Chef and in publications like Southern Living, Garden & Gun, Vogue, and Travel & Leisure. We'll hear from Ricky about why local seafood matters, what inspires his work, and how Ricky shares his seafood heritage with others.
We'll finish the night with the 2018 Summer Raffle Drawing. While you don't have to be present to win, it's always more fun to find out that you've won $5,000 or a golf cart in the moment.
Please join us.
6 PM | Welcome Reception
7 PM | Dinner with Special Guest Chef Ricky Moore
8 PM | Food Memories & the Importance of Local Seafood: 8:30 PM | Raffle
$50/person members ~ $65/non-members
Founder and Chef Ricky Moore of Saltbox Seafood Joint in Durham will be the featured chef with a mix of old and new recipes!
Evening Preview
Reception
Cold Seafood & Summer Vegetable Bar
(Shrimp Salad, Crab Salad, Chicken Salad & Southern Style Tomato Sandwiches)
Main Menu
Shredded Cabbage-Vegetable Slaw with Preserved Lemon Dressing
"Pluck Dirty Rice" Mullet Livers & Gizzards Baked in Carolina Gold Rice
Charcoaled Core Sound Mullets
Late Harvest Stewed Succotash & Cornmeal Dumpling
Smith Family Shrimp & Crabmeat Casserole
Hot Fried Bone-Fish sprinkled with chopped Dill Pickles, Garlic & Parsley
Local Shrimp Braised with Celery, Onions & Summer Squash
Baked Crispy Chicken Thigh Basted with Old Bay-Vinegar Butter
And a mix of fresh and local summer vegetables
Down East Light Rolls
Dessert
Traditional Core Sound Fig Cake
