Chef Ricky Moore traces the journey of the bonefish he loves from ocean to plate in the half-hour special "The Hook."
From the producers of A CHEF'S LIFE, "The Hook" goes behind the scenes with chef Ricky at his Durham restaurant, Saltbox Seafood Joint, to highlight the seafood traditions of North Carolina's coastline and celebrate the contributions of Black chefs and fishermen to coastal food culture.
Saltbox Seafood Joint is on Facebook and Instagram
1 of
Chef Ricky Moore graduated from The Culinary Institute of America, where he immersed himself in “everything culinary.”
Courtesy of Markay Media / American Public Television
2 of
The serene waters of North Carolina’s Outer Banks make for great fishing.
Courtesy of Markay Media / American Public Television
3 of
Chef Ricky Moore gives his daughter Hunter a few fishing tips.
Courtesy of Markay Media / American Public Television
4 of
Chef Ricky Moore chats with Ashley O’Neal, owner of O’Neal’s SeaHarvest in Wanchese, N.C.
Courtesy of Markay Media / American Public Television
5 of
Chef Ricky Moore gives a fresh batch of fried fish a little extra sprinkle of seasoning.
Courtesy of Markay Media / American Public Television
6 of
Chef Ricky Moore and colleague Adrian Lindsay welcome guests to the Green Book Supper Club Fish Fry.
Courtesy of Markay Media / American Public Television
7 of
Darrell Collins demonstrates how to eat bonefish.
Courtesy of Markay Media / American Public Television
8 of
Chef Ricky Moore as a guest on James Burroughs’ radio show on North Carolina’s Outer Banks.
Courtesy of Markay Media / American Public Television
9 of
Chef Ricky Moore (center) joins Frank Hester and Darrell Collins for some fresh bonefish and conversation about the legacy of Black watermen along North Carolina's Outer Banks.
Courtesy of Markay Media / American Public Television
Presented by UNC-TV. Distributed by American Public Television.
