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Composed Salad of Autumn Vegetables with Golden Beets, Butternut Squash, Swiss Chard, Charentes Carrots and Apples - Slow Roasted Gulf Black Grouper with Anson Mills Farro, Cullman Sweet Potatoes and Picholine Olives -Grilled Chicken Paillard with Salsa Verde - Bartlett Pear and Almond Tart with Muscat Cream Chantilly
What you will learn
From influential culinary adventures that include a stint at Chez Panisse and an assistantship with Richard Olney, which resulted in work alongside great chefs in Provençal and Burgundy vineyards, Chef Frank Stitt’s southern cuisine is singularly rich, passionate and adventurous. He and his wife Pardis founded the Slow Food chapter in Birmingham, and he is renowned for his commitment to the ideals of sustainable agriculture and humane animal husbandry in his restaurants. His flagship Highlands Bar and Grill combines simple southern ingredients with French sauces and braises, and its success resulted in his opening Bottega, Café Bottega and Chez Fonfon, all in Birmingham. He’s written two cookbooks to great acclaim, landed on Esquire’s Restaurant Hall of Fame and James Beard Foundation’s “Who’s Who of Food & Beverage in America.” Stitt received the JBF award for Best Chef: Southeast in 2001 and Lifetime Achievement Award from the Southern Foodways Alliance.
Join us for a special evening with Chef Frank Stitt, who will prepare a Bottega-inspired menu of his superbly flavorful and delicately, deliciously balanced dishes for your enjoyment. Feel free to ask questions as you learn techniques while Chef Stitt demonstrates his incredible cuisine before you.
Each guest will receive a gift bag with a copy of his book, Bottega Favorita, a subscription to Bon Appétit, along with a copy of the magazine, and other gifts.
Seating is limited to 20 guests, so please reserve now. Limit 2 reservations per person.