Skip to Main Content

3 p.m. | It’s a Setup

Clip | 3m 55sVideo has Closed Captions

At the golden hour between lunch and dinner, chefs prep for another full shift.

Immediately after lunch rush, the early-riser chefs call it day. For other restaurant owners, the day is just beginning. During that afternoon golden hour when everything seems shut down downtown, chefs are behind the scenes either cleaning and closing up shop, like Ricky Moore at Saltbox Seafood Joint, or hustling in the kitchen to square away dinner service, like longtime chef Scott Howell.

09/08/2018

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

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

Now Playing

3 p.m. | It’s a Setup

Video has Closed Captions

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)

Providing Support for PBS.org

Learn Moreabout PBS online sponsorship

Support for PBS provided by: