Monday, February 9, 2015

Piedmont pop-up to feature Chef Justin Burdett on Tuesday

Chef Justin Burdett
Piedmont 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, N.C., which closed in January, Burdett is renowned for a dynamic style that deploys technique-driven modern cuisine inspired by Southern traditions. No less than The Lee Brothers of Charleston recently tweeted days on his (and our) behalf: "Raleigh-Durham-Chapel Hill Tweeps! Don't miss @justin­_burdett in a 1-night-only appearance @PiedmontDurham!!!"
"We first encountered Justin Burdett’s cooking when he was Steven Satterfield’s chef de cuisine at Miller Union, and were impressed with how well he channeled Steven's focus on clean flavors and refined technique while showcasing ingredients from the southern garden," wrote Ted Lee when contacted by email. "When Justin moved on to become executive chef at Ruka’s Table, he took the chops he earned at Miller Union to his own place, where he could be unbound, playful, even a little bit wild. He has a finely honed sense of where artistry on the plate and craveable comfort food meet."
Jamie DeMent, owner of Piedmont and Coon Rock Farm, is equally excited about having one 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, celey root ice cream, crispy parsnip and hazelnut
Crawford Leavoy, Piedmont general manager and beverage director, will offer wine pairings upon request. For information or reservations, call 919-683-1213.
A version of this post first appeared in Indy Week.

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