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[Durham, NC, February 9, 2016] – 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.
This year, 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 will highlight North Carolina’s seafood in Winter, Spring, Summer and Fall.
Each menu will feature alternating seafood dishes from Executive Chef Greg Gettles and a guest chef, as well as canapes to start, and a dessert.
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.
Piedmont welcomes Chef Ricky Moore of Saltbox Seafood Tuesday, March 1st.
What’s in season?
Late Winter offers Black Bass, Snapper, Triggerfish, Flounder, + possibly Swordfish and Tuna, and Wild Oysters
All special menus may be previewed at piedmontrestaurant.com
Stay tuned for the announcement of Piedmont’s Spring Seasons of the Sea dinner.