Pop the Bubbly and Break Out the Oysters with Piedmont

Pop the Bubbly and Break Out the Oysters with Piedmont

Join in a holiday celebration of NC oysters and bubbles for a Seasons of the Sea dinner

Piedmont Executive Chef John May.

For its fall Seasons of the Sea dinner – a seasonal, multi-course dinner featuring guest chefs, fishermen and organizations supporting sustainable seafood – Piedmont Executive Chef John May brings Chef Dean Neff of Wilmington’s PinPoint restaurant on board for a six-course Gullah-inspired dinner celebrating sustainably farmed oysters.

As Dean’s restaurant is named for a Gullah community near his home in Savannah, Georgia, the pair decided to highlight this cultural influence, creating courses that start with oysters on the half shell with three vinegars; lamb tartare with smoked oyster, mullet roe and hot sauce; and peanut soup, oyster poached and fried before moving into courses like oysters & grits; pine-smoked bass, okra stew, rice, peas and oyster pie; and wrapping up with a rice pudding.

“Because oysters and champagne are a classic pairing,” John says, “and a delicious way to toast the holidays, General Manager Crawford Leavoy will offer six sparkling wines from six different regions to also show the sheer variety of styles among sparkling wines.”

Locals Seafood will supply North Carolina oysters from Chadwick Creek, Harkers Island, Newport River and Masonboro for the dinner, and funds raised support North Carolina Catch.

Set for Wednesday, November 30, at 6:30pm, the dinner is $65/person with the option of wine pairings for $95. Make your reservations by calling 919-683-1213.

Amanda MacLaren
Amanda MacLaren is the executive editor of Durham Magazine. Born in Mesa, Ariz., she grew up in Charlotte and attended UNC-Chapel Hill, majoring in journalism. She’s lived in Durham for seven years. When she’s not at work, you can usually find her with a beer in hand at Fullsteam, Dain’s Place or Bull City Burger or getting takeout from Guasaca.