Programs + Events

Join food writer, sommelier, and TV personality Stephen Satterfield for a culinary experience with a uniquely crafted, multi-course menu for our second of three farm-to-table community dinner series.

This al fresco dining experience takes place under the stars on the campus of Johnson C. Smith University, in the heart of Charlotte. The evening’s multi-course menu is created by James Beard Award-winning Chef Ricky Moore, founder and owner of Saltbox Seafood Joint® in Durham, with many ingredients sourced from Black Carolina farmers. We begin at 6 pm with an hour-long cocktail reception and then gather for a chef-led dinner.

Satterfield is the 2024 Gantt Scholar-in-Residence. This event is a part of the Gantt's 50th anniversary celebration in 2024, "The Gantt Golden Year."

About Stephen Satterfield

Since 2007, Stephen Satterfield has devoted his career to redefining food and beverage as a means to organize, activate, and educate. He saw the need for more inclusive storytelling and a media company dedicated to food origins and culture from around the world. This led to the creation of Whetstone Media.

Prior to his career in media, Stephen Satterfield was a sommelier and social entrepreneur promoting wine as a catalyst for socioeconomic development for Black wine workers in South Africa. He is "one of the country's most respected food journalists" (Eater), and host of the acclaimed Netflix docuseries, High on the Hog: How African American Cuisine Transformed America. The NAACP and Peabody Award-winning project is now in its highly anticipated second season.

About Chef Ricky Moore

Ricky Moore is a James Beard Foundation award-winning chef, entrepreneur, speaker, and author with decades of restaurant and hospitality experience. Moore was born and raised on the inner banks of North Carolina in the coastal town of New Bern, where catching and eating fresh fish and shellfish is a way of life. He served as a cook in the US Army for seven years before graduating from the Culinary Institute of America in 1994 and working in some of the world's most prestigious kitchens.

Moore opened Saltbox Seafood Joint® in Durham, NC, in 2012 and has been bestowed accolades in Garden & Gun, Travel + Leisure, The New York Times, The Washington Post, and Forbes. In 2019, Moore debuted the Saltbox Seafood Joint® Cookbook – with 60 recipes celebrating his coastal culinary heritage.

Learn more about Chef Ricky Moore at chefrickymoore.com.