June 30, 2022
Fresh off his James Beard Award win, chef Ricky Moore of Durham’s Saltbox Seafood will join Charlotte’s own Greg Collier for a collaborative dinner on July 18. A dinner that will showcase North Carolina seafood utilizing local ingredients, Moore and Collier will also be joined by 2011 James Beard semifinalist chef Keith Rhodes of Catch Modern Seafood in Wilmington, Oscar Johnson and Daryl Cooper of popular seafood pop-up Jimmy Pearls, and Leah & Louise co-head chefs Courtney Evans and Brandon Staton.
Taking place at Leah & Louise at Camp North End, the dinner will feature six courses accompanied with bread, dessert and one cocktail pairing from mixologist Justin Hazleton.
“It’s very important for me to connect the dots,” Collier said. “Having a dinner with people who opened the door for me and those we opened the door for is what we do it for.”
The dinner is hosted by BayHaven Restaurant Group, which is led by the husband-and-wife duo of Subrina and Greg Collier. The group also organizes the BayHaven Food & Wine Festival each year celebrating Black foodways, showcasing talented Black chefs and food industry professionals in the region.
Tickets for the dinner are $195 per person and guests will receive a complimentary gift bag including a signed copy of Ricky Moore’s cookbook plus Jimmy Pearl’s housemade hot sauce. The reservation-only dinner has a limited capacity of 50 people and all seating will be outdoor on the patio at Leah & Louise.
Tickets are available at Open Table by selecting July 18.