The Seasonal Chef Class

SATURDAY APRIL 22, 2017   •  The Art Institute, Durham  •  Join Chef John May of the 4-star Piedmont – named by the The Wall Street Journal as a “Next Generation Farm-to-Table Restaurant” – for a cooking class centered around a seasonal ingredient. Just like at the restaurant where Chef May offers a seasonal tasting menu which changes monthly, May will prepare and serve a 4-course menu featuring his favorite spring vegetable, carrots. Learn from this rising chef, and former star from “A Chef’s Life” with Vivian Howard, how to make the most of what the season has to offer – from appetizers to dessert.

 

Ticket price $45 – Click here to buy

 

MENU
Piedmont’s Seasonal Tasting Menu for the month of April

Carrot and crab salad, radishes, broccoli, garam masala

Grilled carrot, sprouted peas and grains, house yogurt, ras el hanout, smoked cheese

Seared vermillion snapper, smoked carrot sauce, turnips, alegria, mole spices

Carrot sponge cake, carrot curd, thai tea, puffed rice