will set aside its menu on Tuesday when it becomes a pop-up to showcase the talents of Chef Justin Burdett.
Most recently of the acclaimed Ruka's Table in Highlands, North Carolina, which closed in January, Burdett is renowned for a dynamic style that deploys modern cuisine inspired by Southern traditions with exquisite technique. No less than The Lee Brothers of Charleston recently tweeted: "Raleigh-Durham-Chapel Hill Tweeps! Don't miss @justin_burdett in a 1-night-only appearance @PiedmontDurham!!!"
Jamie DeMent, owner of Piedmont and Coon Rock Farm, is equally excited about having one of Food & Wine's "Top 10 chefs in the Southeast"
in the house.
"He's known for such adventurous Southern cooking, and has a sincere respect for what's growing locally and in season, both of which are paramount for us at Piedmont," DeMent says. "Anything we can do to share the best of what's happening in North Carolina and further this sort of food conversation is important to us and to our customers."
The four-course, $45 per person menu will be offered throughout the dinner service. Burdett is in charge of appetizer through main course, with Piedmont Chef Ben Adams providing dessert:
- · Beet and radish salad with buttermilk, arugula and olive oil
- · Poached clams with celery, sunchoke, almond and lemon
- · Charred pork loin with mustard greens, Anson Mills Jimmy Red grits, sweet peas and roasted onion
- · Chocolate cremaux, celery root ice cream, crispy parsnip and hazelnut
For information or reservations, call 919-683-1213.