Piedmont welcomes Chef Karl Worley of Biscuit Love for a spring menu highlighting NC Seafood & iconic Southern Chefs
[Durham, NC, March 20, 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 April 25th, Piedmont’s Executive Chef John May welcomes Chef Karl Worley – whose Biscuit Love in Nashville, TN was featured in the latest issue of Garden & Gun Magazine. The magazine praised Worley, saying, “The magic in Worley’s food is not invention, but care. He makes everything 10 percent better than it needs to be, taking a dish already delicious and transforming it into something irresistible—via ingredient selection, or proportion, or sourcing, or a flavor tweak.” Worley and May will collaborate on a 5-course spring menu (below) featuring North Carolina seafood and paying homage to a wide range of iconic Southern Chefs. Look for dishes featuring 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 Karl Worley back to Durham.”
This dinner will be celebrated Tuesday, April 25th, at 6:30pm. The $65/ person 5-course menu is also available for $90, with General Manager Crawford Leavoy’s cocktail pairings which reflect a similar viewpoint.
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 March Seasonal Ingredient 4-course Tasting Menu features Heirloom Rice.
Since its inception in February 2016, Piedmont has hosted Dean Neff, Ricky Moore, Jay Pierce, and Justin Burdett to highlight Shrimp, Black Bass, Snapper, Triggerfish, Flounder, Swordfish and Tuna from North Carolina.
Chef John May + Chef Karl Worley
in conjunction with Locals Seafood & NC Catch
beaten biscuits and swordfish ham
bourbon, cointreau, champagne, bitters
snapper tartare and vichyssoise
the ramos gin fizz
old tom gin, cream, orange
blackened rockfish, hot sauce and turnip gratin
the american orange punch
rye, porter, orange, nutmeg
shrimp and grits
the mint julep
bourbon, mint, crushed ice
the best biscuits and strawberry preserves
the brandy milk punch
brandy, milk, vanilla
$65 per person | $90 with cocktails