SEEDS’ fifth dinner in their The Fork Less Traveled series featured chef Ricky Moore from Saltbox Seafood Joint. This mouthwatering dinner series involves favorite chefs from across Durham flexing skills they don’t often use in their usual cuisine, hence the “fork less traveled.” For his dinner, chef Ricky and his team of Art Institute of Raleigh-Durham culinary students took on the flavors of Brazil. The dinner, held at SEEDS, seated 40 diners and was made possible thanks to the support of Firsthand Foods, Eastern Carolina Organics, Fullsteam Brewery, West End Wine Bar and Sassafras Fork Farm. The series supports SEEDS’ garden-based programming for Durham youth.
The Fork Less Traveled
Chef Ricky Moore with Art Institute’s Nate Washington Jr.
The Fork Less Traveled
SEEDS’ Jody White serves up cocktails to guests Eric Wiebe and Cynthia Shimer.
The Fork Less Traveled
Angela Wallace and Angela Gilmore.
The Fork Less Traveled
Spring blooms courtesy of Sassafras Fork Farm.
The Fork Less Traveled
Emily Friedman, Keith Guile and Jonathan Bailey.
The Fork Less Traveled
The Fork Less Traveled
Shun Robertson and Scott Edmonds.
The Fork Less Traveled
SEEDS’ recently renovated space served as a light-filled venue for the evening.