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city: Birmingham

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Blackberry Cobbler with Honeysuckle Crème Anglaise

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Bone Marrow ln Pine Needle Ravioli with Juniper, Mushroom Broth, Foraged Lion’s Mane Mushrooms, Sheep Sorrel & Local Chestnuts

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Grilled and Braised Rabbit with Molasses, Bourbon, Slab Bacon, and Stone-ground Grits

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Grilled Asparagus with Spring Vegetables

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Grilled Tuna with Crawfish Pirlau and Watercress Essence

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Pan Seared Pompano, Parsnip Puree with “Nicoise Salad”

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Pork Leg (Loin) Crostini with Crawfish Aioli and Sweet Potato Chips

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Pork Tenderloin au Poivre

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city: Birmingham

Blackberry Cobbler with Honeysuckle Crème Anglaise

Bone Marrow ln Pine Needle Ravioli with Juniper, Mushroom Broth, Foraged Lion’s Mane Mushrooms, Sheep Sorrel & Local Chestnuts

Chris Hastings and Hot and Hot Fish Club – Birmingham, AL

Cornmeal Cake with Fig and Banana Compote and Brown Butter-Rum Sauce

Frank Stitt and Highlands Bar and Grill – Birmingham, AL

Grilled and Braised Rabbit with Molasses, Bourbon, Slab Bacon, and Stone-ground Grits

Grilled Asparagus with Spring Vegetables

Grilled Tuna with Crawfish Pirlau and Watercress Essence

Pan Seared Pompano, Parsnip Puree with “Nicoise Salad”

Persimmon Verinne

Pork Leg (Loin) Crostini with Crawfish Aioli and Sweet Potato Chips

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