My husband and I just came back from Piedmont (one of our favorite restaurants) and shared a delicious mussel and bacon chowder. It had lots of mussels sitting in a creamy broth with plenty of diced potatoes and lardons of bacon. We were scraping the bottom of the bowl to get the very last bite! I hope the chef will share this recipe, as it will go into our "family favorites." -- M.C., Chapel Hill
Chef Andy Magowan, who owns Piedmont (401 Foster St., Durham; 683-1213; www.piedmontrestaurant.com) with co-chef Drew Brown, is happy to oblige. Magowan also shares the recipe for a summery salad -- a recipe, we might add, whose directions capture the farm-to-fork spirit of the restaurant and are as refreshing as the salad itself.