Wednesday, August 24 @ Piedmont Restautant – Durham, NC
Chef John May + Chef Jay Pierce
Crawford Leavoy + Inez Ribustello
On August 24 th , Piedmont’s new Executive Chef John May – formerly of Chef & The Farmer – welcomes Chef Jay Pierce of The Marshall Free House in Greensboro, NC and author of “Shrimp,” a Savor the South cookbook by UNC Press, to collaborate on a 7-course celebration of sustainably raised NC shrimp. Piedmont will celebrate shrimp at its prime in North Carolina, with Locals Seafood providing all of the shrimp from the waters of the Pamlico Sound, Wanchese, and Beaufort, and General Manager Crawford Leavoy welcomes Inez Ribustello of On the Square and now, her new Tarboro Brewing Company, to join the dinner, and offer a Tarboro Brewing beer with each course.
This dinner will be celebrated Wednesday, August 24th, at 6:30pm. The $65/person 7-course menu is also available for $85, with beer pairings. Contact 919-683- 1213 for reservations.
“Shrimp is one of North Carolina’s most beloved treasures, and August is a prime time to enjoy it from all corners of the coast, including roe shrimp. With Jay Pierce joining me, who hails from New Orleans, it made sense for us to share our versions of the time-honored shrimp dishes of our heritage – from the Lowcountry and the Bayou,” explained Chef John May.
– Summer Menu –
shrimp ceviche, watermelon, charred leeks, sorghum
pickled shrimp, corn soup, poblano oil
Tarboro Brewing Company “Nana’s Roof” Belgian Pale Ale
shrimp mousse, green goddess, summer vegetables
rice-crusted shrimp, boiled peanut nuoc cham
Tarboro Brewing Company “Town Common’’ English-Style Ale
shrimp & grits
Tarboro Brewing Company ‘’First Ryed” India Pale Ale
frogmore stew, aioli, smoked potatoes, bbq corn
Tarboro Brewing Company “Downtown Abbaye” Belgian Dubbel
buttermilk pound cake, blackberries, basil
Each season, Piedmont invites chefs, fisherman, and organizations supporting sustainable seafood to collaborate with Executive Chef Greg Gettles on multi-course dinners 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. Each menu features alternating seafood dishes from Executive Chef Greg Gettles and a guest chef. Contact 919-683- 1213 for reservations. 6-course menu plus canapés and more; $65/person; wine pairings available for an additional $20.
As a longtime supporter of small, North Carolina growers, Piedmont has been equally committed to being a good steward of the sea. Relationships with LOCALS SEAFOOD have enabled Piedmont 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.