The Whirl: Taste of the Wild

Matt Register and Ricky Moore join forces for an exclusive virtual event focused on North Carolina food.

On October 23, WALTER brought its signature Taste of the Wild event into readers’ homes. In a lively cooking-show style video, Saltbox Seafood Joint chef Ricky Moore and Southern Smoke BBQ’s Matt Register joined together to dish up two of their favorite recipes, Pamlico County Skillet Crab Rice and Collard Chowder, made with North Carolina ingredients, of course.

Matt Register, Ricky Moore

The limited-release video followed Moore and Register as they swapped cooking techniques, shared where they source their local ingredients from and gave glimpses into their personal lives. After the chefs (and some of the WALTER staff!) tasted each dish, Register and Moore sat down for an interview to share even more about how they cook—at their restaurants, and at home.

Ricky Moore and Matt Register with WALTER editor Ayn-Monique Klahre

Taste of the Wild was produced in partnership with Great Outdoor Provision Co. and Green Front Interiors & Rugs. Special thanks for Workshop Media and Raleigh Custom Homes for their help bringing Taste of the Wild to life.

Click here to learn more.

Ayn-Monique Klahre interviews Chuck Millsaps of Great Outdoor Provisions Co.
Ayn-Monique Klahre interviews Patrick Casey of Green Front Interiors & Rugs