Quickfire Catch-up with Chef Jessica Cabo

Chef Jessica Cabo has been eating oysters her whole life.

“Apparently I was sucking down oysters and steamer clams while still in a highchair,” Cabo said.

To this day, some of her fondest memories involve enjoying fresh seafood and wine with friends in New York City and Los Angeles prior to settling in Wilmington.

‘I love to try different oysters anywhere I travel,” she said.

Cabo, who served as executive chef at East at the Blockade Runner and CAM Cafe, has a new position with Three Little Spats Oyster Co. It’s a job that allows her to share her passion for these treasures of the North Carolina coast.

Feast Unrwapped had a quick catch-up with Cabo to find out about her new role and uncover a few important details about her love of food and cooking.

Feast Unwrapped: What brought you to Three Little Spats and what is your new role?

Cabo: I was buying oysters from them and through conversation I mentioned I was curious about working with them and that my background before cooking was marketing, sales and events. We hit it off, and now I am the sales and event manager.  I’ll be working directly with restaurants and seafood markets to bring oysters to their menus, as well as working with event venues and party planners.

Feast Unwrapped: What is your ultimate kitchen must-have?

Cabo: A good blender.

Feast Unwrapped: What’s the most underrated ingredient in your opinion?

Cabo: Cabbage. It can really liven up a salad with crunch. Sear it and it gets all caramelized but still juicy. It takes on other flavors very well.

Feast Unwrapped: What’s the best meal you’ve ever eaten?

Cabo: Probably a restaurant in Los Angeles called Providence.  Chef Michael Cimarusti is beyond incredible with fish.  I would treat myself to a multi-course tasting at least once a year.  He did an incredible play on food with the Lobster Bloody Mary and would do a different iteration for me every time I went.  I also love my mom’s tuna noodle casserole!

Feast Unwrapped: What’s a popular dish that you secretly don’t like?

Cabo: Bang Bang Shrimp

Feast Unwrapped: What’s your favorite spot for a late-night bite?

Cabo: I like sitting at the bar at Caprice for a late-night martini and some snacks.

Feast Unwrapped: What’s your favorite hidden gem restaurant in Wilmington?

Cabo: I like getting the garlicky buttery crab legs and shrimp from Ronnie’s Crab Shack.

Feast Unwrapped: What’s your go-to comfort food?

Cabo: I love pizza.

Jessica Cabo will be representing Three Little Spats Oyser Co. at Feast Wilmington’s Brunch Elevated event.