Piedmont’s chef Greg Gettles and The Boot’s chef John May will celebrate sustainable seafood with a late spring seafood “barbecue.”
At the May 25 event, two 20-pound cobia will be roasted, served whole, dressed and “chopped” to order. The event costs $65 per person with optional wine pairings for an additional $20.
Here is the complete menu:
▪ Deviled quail egg with smoked trout roe and chive blossoms.
Sign Up and Save
Get six months of free digital access to The News & Observer
▪ Torched blue fish with ramp tops, lardo, blue corn hominy and rioja vinaigrette.
▪ Olive oil poached harvest fish with rhubarb Romesco, roasted leeks, roasted leeks and green garlic.
▪ Spanish mackerel with steamed bun, smoked strawberry “char siu” (a popular barbecue pork in Cantonese cuisine), nasturtium and garlic scapes.
▪ Pamlico Sound oysters with benne seed oil, spring onion, Cheerwine and preserved tomato
▪ Berry granita.
▪ Whole roasted cobia, roasted whole and served with sides.
▪ Pig pickin’ cake with Southern yuzu and vanilla cremeux.
This event is part of Piedmont restaurant’s Seasons of the Seas dinner series that highlights North Carolina seafood in each season. Call 919-683-1213 for reservations.
The dinner is 6:30 p.m. at Piedmont, 401 Foster St, Durham.
Note: For those who may not know, May is the former sous chef at Chef & The Farmer in Kinston and became executive chef at The Boot earlier this year.