Make reservations now for Piedmont's Seasons of the Sea Dinner
Save the Date Inlanders!
Piedmont welcomes Chef Justin Burdett of Local Provisions
for a winter menu highlighting NC Seafood & the art of preservation
Wednesday, February 8, 2017
As a longtime supporter of small, North Carolina growers, Piedmont has remained equally committed to being a good steward of the sea. Each season, Piedmont invites chefs, fisherman, and organizations supporting sustainable seafood to collaborate on their Seasons of the Sea dinner – a multi-course dinner showcasing the diversity and seasonality of fish and shellfish from our coast. This 4-part dinner series highlights North Carolina’s seafood in Winter, Spring, Summer and Fall.
On February 8th, Piedmont’s Executive Chef John May welcomes Chef Justin Burdett – whose Local Provisions in Asheville, NC was named by EATER among the “21 Best New Restaurants in America” – to collaborate on a 7-course winter menu (below) featuring North Carolina seafood and a wide range of preservation methods. Look for dishes featuring pickling, smoking, curing and more, alongside sustainably caught North Carolina seafood from Locals Seafood. Piedmont’s relationship with Locals Seafood has enabled them to share fresh-caught fish from North Carolina’s coast throughout the year, and to be advocates for a robust North Carolina seafood economy. A percentage of every ticket purchased will fund North Carolina Catch. “Fresh seasonal seafood from our coast is top notch. NC Catch couldn’t be more pleased that Piedmont is presenting a special taste of the best that North Carolina has to offer,” explained NC Catch President Jimmy Johnson.
“These dinners give us an opportunity to bring like-minded chefs to the Piedmont table; we couldn’t be more excited to welcome Chef Justin Burdett, who recently opened Local Provisions in Asheville, NC, and is well respected for his work with local farms, foragers and fermentation,” stated Piedmont’s Chef John May. May and Burdett, who are collaborating on the menu, will focus on the art and science of preservation – a necessity during the winter months when there isn’t an abundance of fresh produce.
This dinner will be celebrated Wednesday, February 8th, at 6:30pm. The $65/ person 7-course menu is also available for $90, with General Manager Crawford Leavoy’s wine pairings which reflect a similar viewpoint. “We’ve chosen to highlight very unique and off-the-radar wines for this dinner,” including wines from underrepresented wine regions like North Carolina’s Outer Banks, New York’s Finger Lakes and the Shenandoah Valley in Virginia, as well as unconventional wines from Hungary, Austria and Italy.
Reservations can be made by contacting 919-683-1213. All special menus may be previewed in the Events section at www.piedmontrestaurant.com. Please also note Chef John May’s January Seasonal Ingredient 4-course Tasting Menu features Winter Squash.
Since its inception in February 2016, Piedmont has hosted chefs Dean Neff, Ricky Moore and Jay Pierce to highlight Shrimp, Black Bass, Snapper, Triggerfish, Flounder, Swordfish and Tuna from North Carolina.
Chef John May + Chef Justin Burdett
in conjunction with Locals Seafood & NC Catch
cured wreckfish, beet, dill, yogurt, oats
Kerner, Abbazia di Novacella, Alto Adige, Italy, 2015
confit bluefish salad, celery, carrot, rutabaga
Albariño, Sanctuary Vineyards "Pearl," Jarvisburg, Outer Banks, North Carolina, 2015
pickled clam, country ham, sweet potato, garlic
Rkatsiteli, Dr. Konstantin Frank, Finger Lakes, New York, 2013
smoked swordfish acting as country ham
Palomino, El Maestro Sierra “Fino,” Jerez, Spain, NV
oyster poached in fermented kimchi, oyster consomme
Furmint, Királyudvar “Sec,” Tokaji, Hungary, 2013
braised grouper cheeks with dried bottarga
Zweigelt & Blaufränkisch, Anton Bauer "Cuvée," Wagram, Austria, 2013
sour cream-chocolate cake, apple, granola
Petit Manseng, Glen Manor Vineyards “Raepheus,” Shenandoah Valley, Virginia, 2012
$65 per person
$90 with wine pairings
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