I was recently in North Carolina visiting old friends and meeting new ones. As always, I love discovering new bites along the way. Sara Foster took me to downtown Durham to Saltbox, a walk-up window where Chef Ricky Moore cooks up fresh fish in all its glory until it runs out, which is often early afternoon. He took some time out to let Bill Smith and me into his tiny kitchen and share his recipe for Succotash, which you can find in a full article for the Alaska Dispatch.
Here’s Ricky cookin’ up succotash:
Thanks to Chris Hargrave of Hargrave Productions for his quick and genius on-the-spot video editing.