Thrive NC just wrapped up on May 10th and 11th in Raleigh's City Market. Tabletop Media Group was excited to have five clients participate! Thrive NC supports eight area non-profits that address food insecurity and childhood nutrition. We are proud of the restaurants who attended and supported this great cause! This year Whiskey Kitchen, 18 Seaboard, Il Palio, Sassool and Tonbo Ramen were in attendance and all featured amazing dishes. Check out the photos below by our photographer, Stacey Sprenz.
Tonbo Ramen featured a braised Berkshire Kurobuta pork belly with tonkotsu broth. It was quite the hit and the pork belly just melted in your mouth!
Chef Aaron and the team at Whiskey Kitchen dished out a delicious seafood gumbo. This bite had a nice level of spice!
18 Seaboard prepared oysters with pimento cheese and prosciutto, which just so happens to be available on their new bar bites menu that just launched this April.
And of course, Chef Teddy from Il Palio brought his classic and most definitely delicious, braised lamb meatballs with whipped sheep’s milk ricotta and fresh mint.
Chef Teddy Diggs was also asked to participate in a cooking demo with the James Beard Foundation. He taught a packed room of guests how to cook his recipe for spaghetti and clams.
The "sassy" ladies in red from Sassool served their creamy hummus topped with local sweet potato hashwi.