
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.
Problems playing video? | Closed Captioning Feedback
Problems playing video? | Closed Captioning Feedback

8 a.m. | Rise and Grind
Clip | 3m 15sVideo has Closed Captions
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.
Problems playing video? | Closed Captioning Feedback
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Learn Moreabout PBS online sponsorshipVideo has Closed Captions
Clip | 5m 36s | Setting an alarm for 3 a.m. is never fun. But some chefs do it gracefully. (5m 36s)
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Clip | 3m 15s | Painstaking preparation and exceptional quality make seafood a high-end product. (3m 15s)
10:30 a.m. | Mind Behind the Menu
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Clip | 4m 18s | To open a pizzeria, a chef, his pregnant wife and two cats drove cross-country. (4m 18s)
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Clip | 3m 18s | Get to know the Cotters, the restaurant couple behind Durham’s Toast Paninoteca. (3m 18s)
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Clip | 3m 55s | At the golden hour between lunch and dinner, chefs prep for another full shift. (3m 55s)
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Clip | 3m 51s | Durham chefs roll out Southern hospitality over supper and cocktails. (3m 51s)
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Clip | 3m 56s | At closing time, Durham chefs reflect on what community means to them. (3m 56s)
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