May Wine Dinners

Piedmont Restaurant
Fiddlehead Cellars Wine Dinner

Tuesday, May 16th
6:30 PM

The April dinner we just attended at Piedmont was fantastic, and we are thrilled be sign back up to partner up again in May.  For the next dinner Chef John May and team will pair up an exquisite menu to the wines of Fiddelhead Cellars.  Many of you will already be familiar with Fiddlehead Cellars, a great winery from California's Central Coast region.  Kathy Joseph established Fiddlehead Cellars in 1989 to capture the pure essence of two distinguished grape varietals - Sauvignon Blanc and Pinot Noir. Her quest was simple. Besides a lesser important desire to satisfy her own palate, her intent was to incorporate European beauty into these domestically grown varietals by working with grapes grown in the right place and wines managed with respect in the cellar.  Both varietals are celebrated for their successful old world pedigree; both have the potential to convey sensory elegance; both have proven to gratify a broad range of discriminating palates.  They are also two of the most versatile wines for pairing with food, and will offer a talented chef like John May a wide swath of flavors to play with.  I just got the menu, and it looks incredible - you don't want to miss this one!

First Course
 Thyme Panna Cotta
strawberries, radishes, coffee 
~ '728 Bubbles' Blanc de Noir
Fiddlestix Vineyard, Sta. Rita Hills, California 2012 
 
Second Course
Marinated Clams  
new potatoes, spring onion, asparagus 
~ Sauvignon Blanc, Happy Canyon of Santa Barbara,
Santa Ynez Valley, California 2013

Third Course
Charred Broccoli 
lardo, goat feta, leek 
~ 'Pink Fiddle' Rosé of Pinot Noir
Fiddlestix Vineyard, Sta. Rita Hills, California 2015  
 
Fourth Course
Lions Mane Mushroom 
pecan butter, rhubarb 
~ 'Oldsville Reserve' Pinot Noir
Alloro Vineyard, Chehalem Mountains, Oregon, 2013  
 
Fifth Course
Pork Collar
onions, garlic, ramps
~ 'Seven Twenty Eight' Pinot Noir
Fiddlestix Vineyard, Sta. Rita Hills, California 2012

$95.00 Per Person plus tax and tip
*$65.00 Per Person without wine pairings

Please call Piedmont for Reservations
at 919-683-1213 

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Blu Seafood and Bar
North Carolina Seafood Wine Dinner

Wednesday, May 24th
7:00 PM

Another dinner that is in the early planning stages is our next dinner with Blu Seafood and Bar.  Chef Lyons is working on a menu of Local Seafood, both figuratively and literally!  Local Seafood is a Triangle distributor of the freshest possible seafood caught by North Carolina Fishermen.  Long time friends, Ryan Speckman and Lin Peterson started Locals Seafood in 2010 with a cooler full of Stumpy Point shrimp and a pick-up truck. Both were Fisheries and Wildlife Science majors from NC State University, and their love for the coast, the outdoors, and good seafood started early. They have come a long way from the truck tailgate, and both are dedicated to sharing their knowledge and passion for North Carolina seafood.  We received the menu from Chef Tim this week, and made our wine selections, and we think this one is sure to be a big hit!

Course One
NC Crab Dip
truffle cream / grilled bread
~ Manimurci Falanghina
Falanghina del Sannio DOC, Italy, 2015

Course Two
NC Wahoo Tataki
braised fennel salad / lemon vinaigrette
~ Camino 'Roca Altxerri'
Getariako Txakolina DO, Spain, 2015

Course Three
Fresh NC Catch of the Day
marinated shrimp / avocado / roasted jalapeno butter / carolina rice
~ Walnut City 'OPN' Pinot Noir
Willamette Valley, Oregon, 2015

Course Four
Strawberry Cobbler
coconut ice cream
~ Mille Prosecco
Veneto, Italy, NV

$55.00 Per Person plus Tax and Tip

Please call Blu Seafood for Reservations at 919-683-1213