Whole hog barbecue dinner at Durham’s Piedmont

Posted by Andrea Weigl on July 15, 2014 

Chef Ben Adams of Piedmont Restaurant in Durham is hosting a series of upcoming dinners.

Durham’s Piedmont restaurant is offering a whole hog barbecue dinner on July 24 featuring Wyatt Dickson of Pig Whistle, a catering company that sources its hogs from small-scale independent farmers in the Chapel Hill area.

The 6:30 p.m. dinner costs $35 per person or $55 per person with wine pairings. Here is the menu:

• Pork belly lettuce wraps with kimchi, fried peanuts and summer herbs.

•  Crispy hog’s head cheese with corn and tomato relish, okra chips and whole grain mustard jus.

• Pig Whistle whole hog barbecue with summer hoppin’ john and slaw.

•  Fried blackberry pie with sweet corn ice cream and peach compote.

Other upcoming events at Piedmont include:

• Aug. 7, a North Carolina cheese dinner featuring Chapel Hill Creamery, Looking Glass Creamery and Spinning Spider Creamery.

• Aug. 26, a Beaujolais Dinner with Authentique Vin wine importer Thomas Meunier on hand to discuss the wine pairings.

• Sept. 10, a TOPO Distillery dinner featuring cocktail creations by the Chapel Hill distillery.

The restaurant is at 401-B Foster St., Durham. To make a reservation, call 919-683-1213.

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