Benefiting: Slow Foods Glades to Coast
Driftwood Southern Kitchen
Chef Nunzio Scordo’s love affair with southern food started in Birmingham, Alabama, when he was hired as Executive Chef for the famous Hot and Hot Fish Club. Working with owner Chris Hastings and his close group of farmers and local producers opened up a new world of possibilities. After leaving Hot and Hot, he went on to work with Frank Stitt of Highlands Bar and Grill where we spent time honing his skills and further developing his appreciation for ingredients and southern traditions. Prior to Birmingham, Nunzio Spent nearly 10 years in top South Florida and Key West restaurants and Hotels.
He now calls Raleigh home and is the owner of Driftwood Southern Kitchen at Lafayette Village in North Raleigh and Bodega Tapas and Wine in Wake Forest. When he’s not at the restaurant, you can find Nunzio in the beautiful mountains and beaches of NC or travelling to Europe and Central America.
Saint Jaques French Cuisine
Serge Falcoz-Vigne is from Grenoble, France. In 1984, at the age of 16, he started his cooking apprenticeship. As a young man he followed his heart to the culinary capital of the world and went to Paris to pursue his dream of becoming a chef. After several years of cooking and sous-chef experience, his dream became a reality — he owned and operated a restaurant in Paris, called “Au Passé Retrouvé.”
When the restaurant was sold in 2007, he and his wife Samantha decided to move across the pond to her hometown in Raleigh with their son, Jack.
Falcoz-Vigne was thrilled about the opportunity to expand his knowledge and experience by coming to the United States to work. His passion is to create new recipes based on classic, traditional cuisine using modern and local flavor with century old techniques. Serge believes that la cuisine is an international language, as everyone, all over the world, understands the pleasure of eating something that is delicious and created with love.
Serge first established himself in the U.S. in October of 2009 as an Executive Chef in the Triangle area for 411 West in Chapel Hill. He’s since furthered his career working in this capacity for Raleigh restaurants, 518 West and 18 Seaboard. Presently, he is the General Manager and Chef of Saint Jacques French Cuisine, where he enjoys offering his guests the most authentic French experience possible.
Saltbox Seafood Joint
Ricky Moore originally from New Bern, North Carolina is the award winning Chef and Proprietor of SALTBOX Seafood Joint® with two locations and a food truck in Durham, North Carolina. Moore is the author of SALTBOX Seafood Joint ® Cookbook that will be released October 2019.
Moore has traveled extensively cooking in many of the major cities and abroad. Moore has been featured in Saveur, Travel & Leisure, Southern Living, The New Yorker (The Week), Garden & Gun, Our State, Vogue, USA TODAY, Eaters, Bravo TV, Tasting Table,Taste of the South and was a competitor on Food Network’s Iron Chef America. He is a graduate of Culinary Institute of America and a US Army veteran.
$160.00 per person
Rain or Shine | Tickets are non-refundable | Adults 21 and over please
Transfer to another date during the 2019/2020 season; $25.00 per person
For sponsorship opportunities, call Jodi Swank at 561-202-5648.