Join us for a special dinner with wine pairings with guest chef John May of Piedmont Restaurant in Durham.
$85. Reserve by phone or email. 910-769-2972
Canapé #1 - Lavash, shaved veggies, lardo
Canapé #2 -White Stone oysters with cucumber, smoked sour cream, tahini, and shiso
Course #1- Fried green tomatoes, smoked trout roe, garlic scape aioli, parsley, pickled shrimp
Course #2 -Yellowfin tuna crudo with VA peanuts, harissa, sorrel, and cucumbers
Course #3- Carrots poached in cheese, cornbread crumbs, charred green tomato
Course #4 -Braised humble roots chicken roulade with carrot-creamed rice, chanterelles, and swiss chard
Course #5 -Grilled Border Springs lamb leg with summer squash & ricotta pie and minty chermoula
Course #6 - Chocolate, Cherry, Chaga
Chef John May joined Piedmont in August 2016 after two and a half years cooking alongside Chef Vivian Howard at her award-winning Chef & The Farmer in Kinston, NC. Guests may recognize May from the open kitchen where he was featured on several episodes of “A Chef’s Life.” A Durham native, May returned home to share his cooking – steeped in the South and its foodways and traditions – with his community at Piedmont, the ultimate destination for his farm vegetable focused cuisine. Chef May was featured as one of Zagat’s 9 Southern Chefs to Watch in March 2017. A former United States Marine, May also studied at The Art Institute in Durham, cooked at the Weathervane at Southern Season, and at The Boot. John May brings a passion for creating experiences through his food which resonates at Piedmont where delicious food and responsible sources are paramount.