August 8, 6:00 P.M. Demo: Chef Ricky Moore’s Guide to Eating and Cooking Whole Bonefish Presented by Pepsi Dig In
August 08, 2023 06:00 PM
A Tasting and Conversation with Chef Ricky Moore and Adrian Miller
25 11th Ave, New York, NY 10011, USA
Join chef Ricky Moore as he demonstrates how to prepare whole bonefish: scaling, butchering, frying, grilling, and more! He’ll be joined by James Beard Award–winning writer, attorney, and certified barbecue judge Adrian Miller to discuss the significance of the lost art of cooking and eating whole bonefish. Together they will share the storied history of bonefish, rooted in the Black South, and explain why the United States is on the brink of losing this tradition. Guests will enjoy Saltbox Seafood Joint classics served with North Carolina wines from Raylen Vineyards and beer from Harlem Brewing Company.
General Admission: $95
Menu
Whole Bonefish Three Ways > Fried Hard; Charcoal and Barbecue; and Soused and Escovitch
Assorted Sides >
Chilled Slaw
Skillet Corn Cakes
Select Condiments
Wines generously donated by RayLen Vineyards.
Beers generously donated by Harlem Brewing Company.
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.
About Adrian Miller:
Adrian Miller is a food writer, James Beard Award winner, attorney, and certified barbecue judge who lives in Denver, Colorado. Adrian is featured in the Netflix hit High on the Hog: How African American Cuisine Transformed America. Miller’s first book, Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time won the James Beard Foundation Award for Scholarship and Reference in 2014. His second book, The President’s Kitchen Cabinet: The Story of the African Americans Who Have Fed Our First Families, From the Washingtons to the Obamas was published on President’s Day 2017. It was a finalist for a 2018 NAACP Image Award for “Outstanding Literary Work – Non-Fiction,” and the 2018 Colorado Book Award for History. Adrian’s third book, Black Smoke: African Americans and the United States of Barbecue won the 2022 James Beard Award for Reference, History, and Scholarship and the 2022 Colorado Book Award for History.
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.
