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.
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