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8 a.m. | Rise and Grind

Clip | 3m 15sVideo has Closed Captions

Painstaking preparation and exceptional quality make seafood a high-end product.

Fresh seafood comes at a high price and a painstaking preparation before it gets to the plate. Chefs Ricky Moore (Saltbox Seafood Joint) and Michael Lee (M Sushi, M Kokko) guide us through the beautiful process.

09/11/2018

Problems playing video? | Closed Captioning Feedback

Problems playing video? | Closed Captioning Feedback

3 a.m. | Wake and Bake

3 a.m. | Wake and Bake

Video has Closed Captions

Setting an alarm for 3 a.m. is never fun. But some chefs do it gracefully. (5m 36s)

8 a.m. | Rise and Grind

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8 a.m. | Rise and Grind

Video has Closed Captions

Painstaking preparation and exceptional quality make seafood a high-end product. (3m 15s)

10:30 a.m. | Mind Behind the Menu

10:30 a.m. | Mind Behind the Menu

Video has Closed Captions

To open a pizzeria, a chef, his pregnant wife and two cats drove cross-country. (4m 18s)

12 p.m. | Love on the Line

12 p.m. | Love on the Line

Video has Closed Captions

Get to know the Cotters, the restaurant couple behind Durham’s Toast Paninoteca. (3m 18s)

3 p.m. | It’s a Setup

3 p.m. | It’s a Setup

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At the golden hour between lunch and dinner, chefs prep for another full shift. (3m 55s)

6 p.m. | In Full Swing

6 p.m. | In Full Swing

Video has Closed Captions

Durham chefs roll out Southern hospitality over supper and cocktails. (3m 51s)

10 p.m. | Nightcap

10 p.m. | Nightcap

Video has Closed Captions

At closing time, Durham chefs reflect on what community means to them. (3m 56s)

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