The week’s roundup includes festive twists on seafood appetizers and a hearty breakfast dish sure to impress holiday guests and family. Enjoy!
- Chef Teddy Diggs and Barton Seaver, author and chef, join forces to craft a fresh take on the Feast of Seven Fishes at Diggs’ Il Palio Ristorante in Chapel Hill, set for Dec. 15 at 6:30 p.m. Find tickets and additional information in The News & Observer. Can’t make the event? Learn about Seaver, who leads Harvard’s Sustainable Seafood and Health Initiative, and his mission in this TED Talk.
- UNC-TV’s PBS | Food is airing an earlier episode of A Chef’s Life: Gone Clamming, Part I, including a recipe for Frank Lee’s clam hash. The episode airs Dec. 15 at 9:30 p.m.
- Coastwatch archives has ways to add a festive twist to seafood appetizers, with recipes for oysters casino, broiled garlic clams and creamy crab dip.
- Bit & Grain features a recipe for fish and grits from chef Ricky Moore of Durham’s Saltbox Seafood Joint.
- Rachel Noble of the University of North Carolina at Chapel Hill’s Institute of Marine Sciences and her team are developing an easy-to-use kit that can verify how safe seafood is for consumers. The early-detection system can identify harmful bacteria in only two hours, making this development a potential boon to the state’s tourism and seafood industry. Learn more about the project, funded by the UNC system, in this video. North Carolina Sea Grant also has funded related research.