RESERVATIONS ARE REQUIRED.
Reserve your seat at bit.ly/SaveMySeatAtTheAsbury
or call 704.342.1193. If you bring a group, let us know how many and tell us that you'd like to sit together in the notes.
Grilled Collard | marinated cucumbers, succulents, bottarga, beef fat vinny
Beef Heart Tartare | pickled blueberry, daikon radish, amaranth
Smoked Beef Ribeye Carpaccio | heirloom tomatoes, tomato leaf persillade
Beef Liver Risotto | pickled pearl onions, smoked blue cheese, cherry, basil, charred onion demi
Shaved Sauerbraten | marrow, roasted beet jus, sorrel, pickled corn + pecan spätzle, arugula butter
Beef Tallow Biscuits | nasturtium + preserved roselle ice cream, burnt mint dehydrated meringue, Asian sour leaf
About John May:
John May, executive chef of Piedmont in Durham, NC cooked for two-and-a-half years alongside Chef Vivian Howard at her award-winning Chef & The Farmer in Kinston, NC. He was featured on several episodes of Howard's award-winning public television series, “A Chef’s Life.” Today, he's winning accolades as the executive chef of Piedmont in Durham. May and Krenz will showcase Krenz Ranch beef—and bourbon—when they team up for this exciting dinner.