Piedmont Seasons of the Sea: NC seafood & iconic southern chefs

Date: 25 Apr

Time: 6:30pm - 8:30pm

Location: 401 Foster St., Durham, NC


FOR IMMEDIATE RELEASE Contact: Crawford Leavoy crawford@piedmontrestaurant.com

welcomes Chef Karl Worley of Biscuit Love
for a spring menu highlighting
NC Seafood & iconic Southern Chefs
Tuesday, April 25, 2017

Durham, NC, March 20, 2017 – As a longtime supporter of small, North Carolina growers, Piedmont has remained equally committed to being a good steward of the sea. Each season, Piedmont invites chefs, fisherman, and organizations supporting sustainable seafood to collaborate on their Seasons of the Sea dinner – a multi-course dinner showcasing the diversity and seasonality of fish and shellfish from our coast. This 4-part dinner series highlights North Carolina’s seafood in Winter, Spring, Summer and Fall.

On April 25th, Piedmont’s Executive Chef John May welcomes Chef Karl Worley – whose Biscuit Love in Nashville, TN was featured in the latest issue of Garden & Gun Magazine. The magazine praised Worley, saying, “The magic in Worley’s food is not invention, but care. He makes everything 10 percent better than it needs to be, taking a dish already delicious and transforming it into something irresistible—via ingredient selection, or proportion, or sourcing, or a flavor tweak.” Worley and May will collaborate on a 5-course spring menu (below) featuring North Carolina seafood and paying homage to a wide range of iconic Southern Chefs. Look for dishes featuring sustainably caught North Carolina seafood from Locals Seafood. Piedmont’s relationship with Locals Seafood has enabled them to share fresh-caught fish from North Carolina’s coast throughout the year, and to be advocates for a robust North Carolina seafood economy. 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 Heidi Smith

“These dinners give us an opportunity to bring like-minded chefs to the Piedmont table; we couldn’t be more excited to welcome Chef Karl Worley back to Durham.”

This dinner will be celebrated Tuesday, April 25th, at 6:30pm. The $65/ person 5-course menu is also available for $90, with General Manager Crawford Leavoy’s cocktail pairings which reflect a similar viewpoint.
Reservations can be made by contacting 919-683-1213. All special menus may be previewed in the Events section at www.piedmontrestaurant.com. Please also note Chef John May’s March Seasonal Ingredient 4-course Tasting Menu features Heirloom Rice.

Since its inception in February 2016, Piedmont has hosted Dean Neff, Ricky Moore, Jay Pierce, and Justin Burdett to highlight Shrimp, Black Bass, Snapper, Triggerfish, Flounder, Swordfish and Tuna from North Carolina.

Chef John May + Chef Karl Worley
in conjunction with Locals Seafood & NC Catch

first course
“John Egerton”
beaten biscuits and swordfish ham
the seelbach
bourbon, cointreau, champagne, bitters

second course
“Frank Stitt”
snapper tartare and vichyssoise
the ramos gin fizz
old tom gin, cream, orange

third course
“Bill Neal”
blackened rockfish, hot sauce and turnip gratin
the american orange punch
rye, porter, orange, nutmeg

fourth course
“Edna Lewis”
shrimp and grits
the mint julep
bourbon, mint, crushed ice

fifth course
“Sheri Castle”
the best biscuits and strawberry preserves
the brandy milk punch
brandy, milk, vanilla
$65 per person | $90 with cocktails

Piedmont’s Executive Chef John May, a Durham native, is most well-known for his work alongside Chef Vivian Howard at Chef & The Farmer beginning in 2013, and for his appearances on her Emmy and Peabody award-winning PBS show, “A Chef’s Life.” May was steeped in the foodways and farms of Eastern North Carolina. His commitment to honoring local food and foodways coupled with his refined, adaptations of Southern food, made him a natural fit for Durham’s inspired 4-star neighborhood restaurant, owned by the farmers of the Hillsborough-based Coon Rock Farm.

Chef Karl Worley, of Biscuit Love in Nashville, Tennesse, grew up in the Southern Appalachian Mountains, where he learned to cook from his grandfather in Bristol, Tennessee. He received his culinary degree from Johnson & Wales University in 2010. After spending time in the kitchens of Rioja in Denver, he further developed his passion for sustainable agriculture and farm-to-table restaurants while working for the Coon Rock Farm in Hillsborough, NC. Through sourcing top quality seasonal ingredients, he is known for creating delicious dishes that honor the deep-rooted traditions of the South.

North Carolina Catch is a 501(c)(3) nonprofit organization established in 2012 with assistance from Saltwater Connections, a regional economic development initiative. The governing Board of Directors is composed of fishermen, seafood dealers, restaurateurs/chefs, and representatives from businesses, local governments, agencies and organizations with interest in sustainable, economically vibrant fisheries and a healthy coastal environment in North Carolina.

Locals Seafood’s mission is to sell the freshest possible seafood caught by North Carolina fishermen. Three key factors distinguish them: traceability, turnaround time, and in-house operations. They drive to the coast 3-4 times each week to hand select the best catch from fishermen and fish houses on the coast. Whether it’s blue crab from Denny Reynolds in Columbia, red drum from O’Neal’s Sea Harvest, or shrimp from Luke Midgett in Stumpy Point, personal relationships with sources result in a better product for our customers.

Piedmont has cultivated a loyal following for their adventurous, 4-star seasonal dining experience in downtown Durham. The Wall Street Journal named Piedmont a “Next Generation Farm-to-Table Restaurant” for their commitment to featuring foods raised, harvested and caught in North Carolina, especially from their farm partner, Coon Rock Farm, and Passport Magazine called it a "quintessential, must-try example of modern-Southern fare.” Executive Chef John May’s inspired cuisine showcases local ingredients in modern, Southern adaptations. General Manager Crawford Leavoy is known for his seasonal craft cocktail program and Wine Spectator award-winning wine list, including a reserve wine-by-the-glass program. Located in the old Nash Car Dealership in downtown Durham, NC, Piedmont is a reflection of North Carolina’s Piedmont region today. Located at 401-B2 Foster Street, Durham, NC; 919-683-1213. Follow @PiedmontRestaurant on Twitter, @PiedmontDurham on Instagram, and Piedmont Restaurant on Facebook. www.piedmontrestaurant.com

Media Inquiries, Contact:
Crawford Leavoy: Crawford@piedmontrestaurant.com 919-683-1213



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