Chris Hastings, Chris Harrigan, Rob McDaniel, and Chris Newsome at the Beard House
Bourbon-Braised Pork Belly with Brie and Thai Basil Crisps
All Alabama Gazpacho with Bayou La Batre Shrimp and Lemon Oil
Smoked Catfish with Lemon–Herb Crème Fraîche and Sunburst Trout Roe on Oatmeal Hardtack
Chicken Liver Truffles with House-Smoked Bacon
Southern Escabèche with Gulf Seafood and Farmers’ Market Summer Vegetables
Rob McDaniel and Chris Hastings in the Beard House kitchen
Ham Hock and Farmer Cheese–Filled Agnolotti with Petite Vegetables and Sweet Corn Broth
Shallot and Parsley Mousse–Stuffed Rabbit with Pickled Peaches, Field Peas, and Farro
Roasted Border Springs Lamb Shoulder with Petite Summer Vegetables and Herb Broth
Hazelnut-Crusted Churro with Espresso Semifreddo; Alabama Peanut Génoise with Olive and Sinclair Chocolate, Salted Peanut–Praline Ice Cream, and Wild Strawberries; Summer Stone Fruit Crostini with Sweetened Stone Hollow Farmstead Goat Cheese; and Vanilla Custard with Wafer Crumbs and Brûléed Bananas
Dinner

Hot and Hotter Alabama

Award Winner

Chris Hastings

Hot and Hot Fish Club, Birmingham, AL

Chris Harrigan

Stones Throw Bar & Grill, Birmingham, AL

Rob McDaniel

SpringHouse, Alexander City, AL

Chris Newsome

Ollie Irene, Mountain Brook, AL

Chris Hastings of Hot and Hot Fish Club, a 2012 JBF Award winner, will showcase his area’s local dining scene with a dinner prepared by a group of Alabama’s most talked-about chefs. Join Hastings, Chris Harrigan of Stones Throw Bar & Grill, Chris Newsome of Ollie Irene, and Rob McDaniel of SpringHouse for an unforgettable taste of the South.

Event photos taken by Geoff Mottram.

MENU

  • Hors d’Oeuvre

    • Bourbon-Braised Pork Belly with Brie and Thai Basil Crisps
    • All Alabama Gazpacho with Bayou La Batre Shrimp and Lemon Oil
    • Smoked Catfish with Lemon–Herb Crème Fraîche and Sunburst Trout Roe on Oatmeal Hardtack
    • Chicken Liver Truffles with House-Smoked Bacon
    • Domaine Mittnacht Freres Pinot Blanc 2011
    • Domaine Robert Sérol Les Originelles Côte Roannaise 2011
  • Dinner

    • Southern Escabèche with Gulf Seafood and Farmers’ Market Summer Vegetables
    • Franck & Jean Francois Bailly Cuvée Chavignol Sancerre 2011
    • Ham Hock and Farmer Cheese–Filled Agnolotti with Petite Vegetables and Sweet Corn Broth
    • Philippe Alliet Chinon 2011
    • Shallot and Parsley Mousse–Stuffed Rabbit with Pickled Peaches, Field Peas, and Farro 
    • Domaine La Réméjeanne Les Arbousiers Côtes du Rhône 2011
    • Roasted Border Springs Lamb Shoulder with Petite Summer Vegetables and Herb Broth
    • Back Forty Beer Co. Biere de Garde
    • Hazelnut-Crusted Churro with Espresso Semifreddo; Alabama Peanut Génoise with Olive and Sinclair Chocolate, Salted Peanut–Praline Ice Cream, and Wild Strawberries; Summer Stone Fruit Crostini with Sweetened Stone Hollow Farmstead Goat Cheese; and Vanilla Custard with Wafer Crumbs and Brûléed Bananas 
    • Alabama Moonshine

 

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Wed, 06.05.2013
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • Call 212.627.2308 to reserve
 
 
 

August 2014

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Greenhouse Gallery Tue, 07.01.2014
 
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New Orleans Mon, 08.04.2014
 
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The Mission Gem Tue, 08.05.2014
 
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Jersey Summer Bounty Wed, 08.06.2014
 
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Greenhouse Gallery Tue, 07.01.2014
 
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Rustic Farmhouse Rendezvous Mon, 08.11.2014
 
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Enlightened Eaters Wed, 08.13.2014
 
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Bangkok or Bust! Thu, 08.14.2014
 
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Wailea, Maui, HI Fri, 08.15.2014
 
Greenhouse Gallery Tue, 07.01.2014
 
Wailea, Maui, HI Fri, 08.15.2014
 
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Greenhouse Gallery Tue, 07.01.2014
 
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Along the 38th Parallel Mon, 08.18.2014
 
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Renegade Wine Dinner Tue, 08.19.2014
 
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Beard on Books Wed, 08.20.2014
 
Memphis Style Wed, 08.20.2014
 
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Greenhouse Gallery Tue, 07.01.2014
 
 
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JBF Kitchen Cam