{"id":1865,"date":"2026-06-06T19:05:02","date_gmt":"2026-06-06T19:05:02","guid":{"rendered":"https:\/\/durhammovinghub.com\/?p=1865"},"modified":"2026-06-06T19:05:02","modified_gmt":"2026-06-06T19:05:02","slug":"james-beard-winning-durham-chef-is-taking-crab-grits-to-d-c-heres-why-2","status":"publish","type":"post","link":"https:\/\/durhammovinghub.com\/?p=1865","title":{"rendered":"James Beard-winning Durham chef is taking crab grits to D.C. Here\u2019s why"},"content":{"rendered":"

In a showcase of regional cuisines throughout America, James Beard-winning chef<\/a> and Army vet Ricky Moore is representing the South.<\/p>\n

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Moore, chef and owner of Saltbox Seafood Joint in Durham, is cooking this weekend in Washington, D.C. as part of the Taste of America culinary event<\/a>, part of the Spirit of Independence Festival hosted by the National Archives Foundation. The festival is being held to mark the 250th anniversary of the United States.<\/p>\n

\u201cIt is a profound honor to stand in our nation\u2019s capital and represent the South at the Taste of America during our country\u2019s 250th anniversary,\u201d Moore said in a release. \u201cI\u2019m proud to share the story of seasonal North Carolina seafood, coastal cooking, regional agriculture, and the hardworking NC fishing community whose heritage and dedication continue to shape our Southern foodways. This cuisine is born from the connection between water and land \u2014 from our marshes, sounds, farms, and fisheries \u2014and reflects the culture and spirit of the South.\u201d<\/p>\n

Along Constitution Avenue in D.C., Moore and five other regional chefs will serve dishes highlighting cuisines from around the country. Moore said he was invited by the North Carolina Restaurant and Lodging Association and the National Restaurant Association.<\/p>\n

For his dishes, Moore looked to the colors of the American flag and an annual Saltbox favorite.<\/p>\n

He\u2019s serving watermelon and buttery BBQ shrimp, crab grits and blueberry and lemon curd hand pies. Together the dishes make up the red, white and blue of the American flag.<\/p>\n

\u201cThese are dishes I believe represent the South,\u201d Moore said in a phone interview. \u201cThey\u2019re seafood centric, because, well, that\u2019s what it\u2019s all about for me.\u201d<\/p>\n

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The crab grits in particular are a Saltbox hall of fame dish, served once a year on the Tuesday before Thanksgiving. Lines form hours before the doors open that morning.<\/p>\n

\u201cIt\u2019s a killer,\u201d Moore said, with a laugh. \u201cAnd D.C. is a big crab-eating town.\u201d<\/p>\n

Moore grew up in New Bern, catching crabs and fishing as a kid before joining the Army and attending the prestigious Culinary Institute of America. After years in fine dining, Moore moved to Durham and opened the tiny seafood shack Saltbox. There he served idealized plates and rolls of seasonal fried fish and powerfully flavorful slaw and hush honeys.<\/p>\n

For Saltbox, Moore won the 2022 James Beard Award for Best Chef: Southeast and has been a semifinalist for Outstanding Chef in the country.<\/p>\n

Moore said he was honored to get the Taste of America<\/a> invite and rearranged his schedule to cook in the event. Some events around the 250th anniversary of America have been criticized for being overtly political, with some musical artists pulling out of the planned Freedom 250 concer<\/a>t, the New York Times reported last month.<\/p>\n

Moore said he appreciated the non-partisan aspect of Taste of America and the opportunity to spotlight the role of food in forming the country\u2019s identity.<\/p>\n

\u201cIt\u2019s held by the National Archives (Foundation),\u201d Moore said. \u201cIt\u2019s the first event of its kind. It\u2019s a big event, it\u2019s non-political, I made sure of that. I said, \u2018Don\u2019t call me with any foolishness.\u2019 This is a celebratory event centered around food and culture.<\/p>\n

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James Beard-winning Durham chef Ricky Moore cooks North Carolina seafood at the Taste of America in Washington, D.C., celebrating regional Southern foodways.<\/p>\n","protected":false},"author":1,"featured_media":1776,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-1865","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-read-todays-edition"],"yoast_head":"\nJames Beard-winning Durham chef is taking crab grits to D.C. 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