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With a nod to a traditional North Carolina pig pickin’, Piedmont’s Chef Greg Gettles welcomes Chef John May – currently Executive Chef at The Boot, and former Chef de Cuisine at Chef & The Farmer – to celebrate sustainable seafood in a true NC way, with a late spring barbecue. Two 20-pound cobia will be roasted and served whole, and dressed and “chopped” to order, tableside. The whole roasted fish and sides will be preceded by several courses of sustainable NC seafood, imagined through the lens of barbecue.
SPRING BBQ MENU
deviled quail egg, smoked trout roe, chive blossoms “Argentina” torched blue fish, ramp tops, lardo, blue corn hominy, rioja vinaigrette “Spain” olive oil poached harvest fish, rhubarb romesco, roasted leeks, roasted leeks, green garlic “China” spanish mackerel, steamed bun, smoked strawberry char siu, nasturtium, garlic scapes “Korea” pamlico sound oysters, benne seed oil, spring onion, Cheerwine, preserved tomato Granita of “first of the season berries” “NC BBQ” whole roasted cobia, roasted whole, served with sides “pig pickin’ cake”, southern yuzu, vanilla cremeux 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.