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T U M T U M T R E E F O U N DAT I O N .O R G

TumTum Tree Foundation 33rd Annual Charity Wine Auction

Weekend

Thursday, November 3 Private Vintner Dinners at select Birmingham Restaurants, Pop-Up Venues, and Private Residences | 6 PM Friday, November 4 Grand Tasting, Dinner & Live Auction Haven | 2515 Sixth Avenue South Cocktail attire | 5:30 PM Saturday, November 5 7th Annual TumTum Tree Tailgate Party Back Forty Beer Co. | 3201 First Avenue North

Enriching the lives of children in Alabama who face life-altering and life-threatening illnesses.

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O P E N I N G R E C E P T I O N T H U R S D AY O C TO B E R 27 F R O M 6 - 8 P. M .

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LIFESTYLE LETTER

Get In My Belly!

October 2022 PUBLISHER

Kali McNutt | kali.mcnutt@citylifestyle.com EDITOR

Denise K. James | denise.james@citylifestyle.com

With the changing seasons comes a change in what we are craving, and with fall that often means cozy comfort food. Personally, I'm looking forward to trying the pumpkin-y recipes provided (page 12) by Meredith Mann of The Peachie Spoon. I'm also stoked to add Adiós Margarita Bar, Continental Drift and Bar La Fête to my Rolodex of downtown dining and drinking options. And speaking of newness, have you heard of El Viaje? It's a new local company importing premium Raicilla (an agave spirit) from Jalisco, Mexico. Our incredible bars and restaurants can't operate without talented staff — and that's where local startup Croux (page 14) comes in. What an awesome (and sorely needed!) concept for the service industry—we are excited to watch them grow. And we couldn't have a foodie issue without a mention of Chef Adam Evans, Birmingham's latest James Beard Award Winner. He shares his favorite kitchen tools and inspiration on page 18. The next few weeks are full of delectable local events — from the Greek Food Festival (page 32) to TumTum Tree's annual fundraiser, there is something for every palate. Get your tastebuds ready; you are in for a treat. As always, thanks for reading, and we’ll see you around town!

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Proverbs 3:5-6 Birmingham Lifestyle™ is published monthly by Lifestyle Publications LLC. It is distributed via the US Postal Service to some of the Birmingham area’s most affluent neighborhoods. Articles and advertisements do not necessarily reflect Lifestyle Publications’ opinions. No portion of this magazine may be reproduced in any form without written consent. Lifestyle Publications does not assume responsibility for statements made by advertisers or editorial contributors. Information in Birmingham Lifestyle™ is gathered from sources considered to be reliable, but

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O C TO B E R 2 0 2 2

inside the issue The Food & Drink Issue

F E ATU R E D

D E PA RTM E NTS

14 On a Mission to Help Your Kitchen

Lifestyle Letter

Business Monthly

Culinary Creations

Locally Sourced

FO O D + B EV E R AG E

Chef ’s Selection

A RTS + C U LTU R E

Artist’s Palette

Giving Back

Events

Happy Hour

Food and beverage app Croux makes staffing easier

18 Developing the Recipe for Success Chef Adam Evans shares his kitchen tips

26 Art and Crafts

Locally brewed beers are a canvas for ideas

32 Hungry for More

Birmingham’s Greeks share love of Christ through food

O N T H E C OV E R

Photography: Caleb Chancey Chef Adam Evans, photographed at Automatic Seafood

FO O D + B E V E R AG E

FO O D + B EV E R AG E

A RTS + C U LT U R E

FO O D + B EV ER AG E

“I enjoy understanding the uniqueness of each individual that I serve. I listen to your story and goals and do everything I can to help you make a plan to get there.” Mary Meadows Livingston, CFA, CFP® Founder, Abeona Wealth Holistic Wealth Management | Retirement Planning Investment Management | Financial Education Tax Planning | Charitable Planning | Cash Flow Planning

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abeonawealth.com

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business monthly A round-up of exciting news from local businesses.

Abeona Wealth celebrates second Anniversary

Bar La Fête opens on First Avenue North

Forge celebrates five years in business

Abeona helps single women, couples nearing or in retirement and young professional families pursue their long-term goals and achieve financial success and wellness. Working with clients in the Southeast and throughout the country, Abeona focuses on investment management, retirement, and financial planning. As an educator-turned-financial advisor, founder Mary Meadows Livingston, CFA, CFP®, saw the need for a wealth management company that not only provided high-quality, researchbased investment advice in the client’s best interest, but also one that was approachable.

Cozy Parisian bar à vin vibes now found on 1st Avenue North. Helmed by Chef Victor King, Bar La Fête features small plates alongside an all-in chef tasting experience. Chef Kristen Hall's classic French desserts complement a robust selection of natural wines, local craft beers, and small selection of high-end spirits. Thursday through Sunday feature tastings and recommendations by a local guest sommelier. Open Tuesday though Sunday, 4 p.m. – 10 p.m. Santé!

Birmingham's favorite co-working and event space recently celebrated five years in business. More than an office, Forge is a movement created by members who are driven to see businesses thrive and create lasting impact. With frequent networking events, day passes, conference rooms, and team discounts, Forge provides a lightfilled and convivial atmosphere for a diverse set of co-workers looking to increase productivity.

Photography Stacy K. Allen

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Photography David Smith

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Locally-inspired food & drink recipes.

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THE SCOOP ON PUMPKIN

Balanced Seasonal Recipes Without the Blood Sugar Crash ARTICLE BY BIRMINGHAM LIFESTYLE | PHOTOGRAPHY PROVIDED Sugary lattes aren’t the only way to get your pumpkin fix this fall. Local Certified Holistic Nutritionist Meredith Mann coaches clients toward food freedom by focusing on metabolism, blood sugar, hormones and emotional eating. Meredith shares blood sugar stabilizing recipes via Instagram, @thepeachiespoon and recently published a cookbook entitled “Well Made.” Here, Meredith dishes out one savory and one sweet recipe utilizing that ubiquitous fall favorite, pumpkin.

C ULIN A RY C R E AT ION S | F OOD + BE VE RAGE

“Pumpkin has a long list of nutrients that protect and support the heart, such as vitamins A, B1, B6, and C, copper, fiber, folate and manganese,” she notes. “It also provides calcium, potassium, and magnesium, which can help keep your heartbeat regular and your blood pressure low.” “Well Made” is available for purchase at thepeachiespoon.com.

Balanced Meal Chili With Pumpkin INGREDIENTS • 2 pounds ground beef, chicken, turkey or a combo • 2 cloves garlic, minced • 1 red or white onion, chopped • 1/2 cup coconut aminos • 1 15-ounce can pumpkin • 1 15-ounce can tomato sauce

• 1 15-ounce can diced tomatoes • 1 15-ounce can great northern beans, rinsed & drained • 1 teaspoon pepper • 1 tablespoon oregano • 2 tablespoons chili powder • 2 tablespoons cumin

In a large Dutch pot over medium heat, add diced onions and garlic, cook for a few minutes to soften, and add meat. Cook until brown and crumbled, add spices and then all other remaining ingredients. Bring to a boil, then cover and cook on low heat for 20 minutes. Slow Cooker Version: Brown meat, onion and garlic in a skillet over medium heat. Once browned and crumbled, add meat and remaining ingredients to the slow cooker and cook on low for 3-6 hours. Gut Health Tip: Sauerkraut is a great chili topping if beans tend to make you bloat. Add some fermented sauerkraut to your meal. The live enzymes in the fermented foods helps break down nutrients for better digestion and less bloating and discomfort.

Pumpkin Snickerdoodle Oatmeal Cookies These are super light and a great dessert with any meal but are also a blood sugar balancing snack alone. DRY INGREDIENTS • 1/2 cup coconut flour • 1 cup oats (GF works) • 1/3 cup monk fruit granulated sweetener • 1/3 cup unflavored collagen powder • dash salt • 1 tablespoon cinnamon or pumpkin pie spice

WET INGREDIENTS • 2 tablespoons grass-fed butter or coconut oil, melted • 1 teaspoon vanilla • 1/2 teaspoon almond extract • 1/3 cup pumpkin • 2 tablespoon molasses

Melt butter or coconut oil in a large bowl, add other wet ingredients and stir well. Add all dry ingredients and stir. Dough will be wet and sticky but makes the perfect soft cookie texture. Form into 12 1.5” cookies. Flatten into a cookie shape; they don’t expand at all while baking. Bake at 350° for 15 minutes. They will look undercooked but will harden up after allowing to sit for 20 minutes. Notes: If almond isn’t your favorite, try 2 teaspoons vanilla extract. Recipe makes a baker’s dozen, and it lasts for 1 week in the fridge — but they only lasted 24 hours over here.

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ON A MISSION TO HELP YOUR KITCHEN ARTICLE BY DENISE K. JAMES PHOTOGRAPHY PROVIDED

Food and beverage app Croux makes staffing easier

One year ago, five individuals put their heads together and effectively solved a challenge in the food and beverage industry. Lindsey Noto, Jen Ryan, Brett Ables, Stewart Price and Kenny Kung attended Birmingham’s TechStars Food Tech event last October, where they were tasked with “collaborating and coming up with a solution for an industry issue, based on technology.” Because all of them work in food and beverage — with the exception of Kung, who works in tech — it did not take long for this savvy team to know precisely which issue they wanted to tackle: staffing. “We thought it would be cool if we could take the system of social media and texting and use it to connect people who want to make cash in the industry – and get them to fill shifts,” explained Noto. By the end of the weekend, solid plans for an app called Croux had taken shape, and the group won first place for their idea – enough validation to make it a reality, according to Noto. The concept of Croux is simple: the app helps hospitality venues — such as restaurants, bars, catering companies and event spaces — find qualified staff, or “talent,” the term Croux uses. Talent can create a Croux profile for free, and, once it is approved, they can browse available shifts and learn about the business and position, the time required, the duties and the payment. If a certain shift piques interest, they can then submit their profile for the business to check out.

LOCA LLY SOU R CE D | FOOD + BE VE RAGE

Businesses using Croux include a variety of well-loved restaurants around the Magic City, such as Saw’s BBQ , Black Market Bar + Grill, EastWest, Porch and many more. But it’s not only restaurants that rely on the app; for example, Adams Beverages, a distributor, has also found talent through Croux to serve as beer ambassadors. Take it from Colby Conklin, owner of EastWest, who says Croux has been instrumental for his establishment’s ongoing success. “It was a very simple and straightforward set-up. We filled each posted shift within four to five hours of posting,” he said. “Prior to Covid, finding new team members wasn't easy, and since Covid, it has been even harder. Croux gave us the ability to fill several open shifts, while allowing us time to find a permanent member for the position.” The five founders of Croux are looking forward to the future and garnering funds to grow the Croux app. Already, they are branching to Tuscaloosa and to Auburn, as well as approaching potential investors who want to take part in watching the food and beverage industry thrive. As Noto pointed out, the only direction to move in is forward. “The term ‘Southern hospitality’ was not just made up; we pride ourselves on being a Southern hospitality-focused business,” she said. “People are recognizing Birmingham as a food mecca, and it would be a shame to see that progress hindered. We want Croux to work because we need it to work. This is for the industry, by the industry.”

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Lynlee strongly believes in and supports residential growth in Birmingham. Since obtaining her license in 2014, Lynlee has completed over 400 transactions totaling over $155 million dollars of real estate sold in the area. "I have made a huge effort to be intimately engaged in the central city and surrounding "city suburbs" from Forest Park to Homewood, Mountain Brook and Vestavia, so that I can provide the greatest benefit to my clients, which I strongly believe is market knowledge". Her greatest motivation is her clients: She says, "Success to me is doing what I love every day and knowing that my contributions positively impact my clients, my company, and my city and that I have produced the highest quality work."

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CHEF ADAM EVANS SHARES HIS KITCHEN TIPS

Developing the Recipe for Success

C HE F ’S SE LE CT ION | A RTS + CULTURE

We sat down with Chef Adam Evans, recent James Beard award winner for Best Chef in the South, to find out his favorite restaurants, ingredients, cookbooks and more. What can he tell us about making delicious food? It’s actually quite simple – you just need the right tools, quality ingredients and a passion for your craft.

sign up through a farm, and subscribers get a weekly delivery, which helps farmers move their produce. Each farm has its own CSA. We support Belle Meadow Farm and Mountain Sun Farm. We also set up Birdsong Farmers Market at Automatic Seafood. You can get some great vegetables year-round, from 7 a.m. until noon on Saturday mornings.

WHAT IS THE FIRST THING YOU LEARNED TO COOK? WHO TAUGHT YOU?

WHAT ARE YOUR MUST-HAVE INGREDIENTS AND KITCHEN GADGETS?

The first thing I learned to cook was when I would make scrambled eggs and put them on white toast, which I’m sure my mom taught me to do. I remember being in third or fourth grade and making that for myself — getting out the eggs, heating the pan, and making it happen. It's still a flavor combination I enjoy, even though I don’t eat that for breakfast regularly!

SO HOW MUCH COOKING DO YOU DO ON YOUR “OFF HOURS” AT HOME? I still do a lot of cooking at home because I enjoy it. And my wife, Suzanne, cooks a lot too. She designed the restaurant and had never worked in a restaurant prior, but quickly adapted and learned the business. She was service-oriented until we had our son, and she now does a lot for the restaurant behind the scenes. We subscribe to CSAs — Community Supported Agriculture — where you

For tools — a good rubber spatula that you can use for meat or fish. Also a whisk, a mandolin, stainless steel bowls and a variety of sharp knives. And the right pans. You need a good nonstick pan, a cast iron pan, a roasting pan — which can be steel or cast iron — and a rice pot with a lid. I’m big on having the right tools for the job. It makes cooking easier and better. For ingredients, I have to have flaky Maldon sea salt. I like high-quality olive oil as well. You can make almost anything taste good with just those two things!

WHAT RESTAURANTS AROUND THE SOUTH (OUTSIDE OF BIRMINGHAM) ARE YOUR PERSONAL FAVORITES? Let’s go by city. Nashville is a great food town; I love Rolf & Daughters and Bastion. Another place I haven’t been yet but really want to go is Locust. In Charleston, The Ordinary is one of my favorite restaurants. Also FIG. And my friend owns a cool place there called Kwei Fei, at the Pour House on Maybank Highway.

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C HE F ’S SE LE CT ION | A RTS + CULTURE

In Atlanta, Craig Richards has a restaurant called Lyla Lila. I haven’t been, but that’ll be the first place I go the next time I’m there. I also love Miller Union and Gun Show. In New Orleans, there’s La Petite Grocery — I used to work there back in the early aughts, as a line cook; New Orleans is where I first started cooking. Also Domilise’s Po-Boys and Turkey and the Wolf, which is an amazing sandwich place. Plus GW Finns — they do incredible things with fish. And in Auburn, there’s Acre.

YOUR FAVORITE BEER, WINE OR COCKTAIL ON THE LOCAL SCENE IN BIRMINGHAM? I love going to Helen and sitting at the bar to see what kind of seasonal cocktails they have. For wine, Adiós and Aviné downtown is hard to beat. Our bar manager, Jose Medina Camacho, who will still be consulting for us, is opening the Adios Margarita Bar. I have no doubt it’ll be the best bar in Birmingham.

WHAT COOKBOOKS DO YOU KEEP ON HAND? I’m constantly looking at cookbooks and ordering new ones, so I always have

new cookbooks around to inspire and teach me. But the ones I go back to consistently are “Larousse Gastronomique” — which is like the bible for French cooking — and my other favorite of all time, by an Austrian guy named Josh Niland, called “The Whole Fish Cookbook.” He’s the most creative fish cook on the planet.

SHARE A LIFE LESSON THAT YOU LEARNED THROUGH BEING A CHEF. Never underestimate people in their ability to learn, understand and grow. Also, watch people who are passionate and who go after what they want — that’s an important lesson for everyone. Figure out what you want and are passionate about, and move forward with that.

HOW DID YOU FEEL WHEN YOU WON THE JAMES BEARD AWARD FOR BEST CHEF IN THE SOUTH? That was, and still is, my most incredible accomplishment. My dream was just to be on the list one day. So to get on the list and make the finals and then win … it was unbelievable when it happened. It means everything to me. And it means a lot to everyone who has put in the hard work. CONTINUED >

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C HE F ’S SE LE CT ION | A RTS + CULTURE

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ARTICLE BY DENISE K. JAMES | PHOTOGRAPHY PROVIDED

Locally brewed beers are a canvas for ideas

A RT IST ’S PA LE T T E | FOOD + BE VE RAGE

BEHIND THE LABEL

"Cold Blooded" by Birmingham District

“Coast to Coast” by TrimTab

“Dripping Gold” by TrimTab

Ordering a craft beer at our favorite brewery is more than just a tasting experience; it’s a visual experience as well. The artwork adorning our favorite IPAs, pilsners, sours and lagers doesn't just happen – rather, it is the result of pondering, conceptualizing and feeling inspired. We spoke to three different Birmingham based breweries, all well-loved for their art— and, of course, their beer — to learn what goes on behind the scenes to make these labels pop off the shelves and enchant our imaginations. Read on for more about how your favorite brew got that look, and cheers to a colorful fall.

TRIMTAB BREWING CO. Brad Reed has been working in graphic design for 20 years. After graduating from the University of Alabama, he dabbled in screen printing and creating posters for the sorely missed Bottletree Cafe, then accepted a position at Cayenne Creative, where he refined his skills further. Reed eventually met the owner of TrimTab Brewing, Harris Stewart, who asked him to create some label art as a side project – then later, offered Reed a full-time role as creative director. “I could not say no to his offer,” Reed admits. “Now, I handle videography, photography, social media, our website — everything. At a brewery, you wear a lot of hats.” At TrimTab, the process for creating a label begins when the master brewer puts together a calendar of beer releases. Reed finds out the beer’s name and its “series” — such as Beach Club or Candy Shop — then “goes with [his] gut instincts.” “Oh em gee” by Ghost Train Brewing

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M O R E A B O U T L O C A L LY B R E W E D B E E R S

"The Big Squeeze" by Birmingham District

As for how Ghost Train’s cans get their snazzy look, it’s different for every label, Hobbs admits — but, as a lover of great tunes, inspiration often comes from a “good Spotify playlist.”

“I get influenced by pop culture, social media —I’ve always loved band posters, comic books, graffiti and vintage stuff,” he says. “I like vibrant colors, and I feel like I’m always trying to mix those in.” As much as Reed follows his creative whims, however, he’s also diligent to adhere to the TrimTab brand. “We want people to see our beers on the shelf and know it's us,” he says.

BIRMINGHAM DISTRICT BREWING CO. Patrick Glenn, a freelance graphic designer, started working on his skills as early as high school, then earned his degree in industrial design from Auburn University. Eventually, Glenn got a job with Birmingham Legion FC, continuing to take freelance projects in design on the side. Because his company’s office is down the road from Birmingham District Brewing Company, he ran into Cale Sellers and head brewer Jimmy Sumpter, who were mulling over their laptops. A conversation ensued, and, upon learning the labels on the screen were unsatisfactory, Glenn offered a re-do, and, with that, a new gig with the brewery was born. “They are the best clients,” Glenn notes. “They are supportive but hands-off.” Glenn, too, is apt to follow his instincts when determining how to design a beer label. The process begins with finding out the name of the new beer and “a quick conversation,”

A RT IST ’S PA LE T T E | FOOD + BE VE RAGE

he says, followed by the opportunity for him to do his own thing. Fortunately, he's usually spot-on, and the owners don’t typically have edits. As for his creative sources, Glenn pulls from a variety of ideas; the world is basically his Pinterest board. “Inspiration for the beers really depends,” he says. "I don’t have one specific thing.”

GHOST TRAIN BREWING CO. Blake Hobbs stumbled upon his design career in 2008 while making videos, when he figured out the videos could be vastly improved with better graphics. That’s when he started to “lean into the graphic design side of things,” which resulted in his career with Ghost Train Brewing Company. “I think we’re continuing to find our identity as a brewery, and I’m excited to be along for that process,” he says. As for how Ghost Train’s cans get their snazzy look, it’s different for every label, Hobbs admits — but, as a lover of great tunes, inspiration often comes from a “good Spotify playlist.” The rest of the staff is also apt to offer input on a can's artwork. But it’s far from haphazard; rather, the process at Ghost Train is precise, with the core beers all sharing “a vintage, timeless look.” “We are a team, and I love asking input from pretty much anyone on staff — but the owner, Taylor DeBoer, gets the final approval,” Hobbs adds.

"Experimental IPA" by TrimTab Various by Ghost Train Brewing

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Birmingham’s Greeks share love of Christ through food

HUNGRY

FOR

ARTICLE BY KALI MCNUTT | PHOTOGRAPHY BY SAM EVANS, RHYTHM CREATIVE

G IV IN G BAC K | A RTS + CULTURE

CONTINUED >

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The festival is deeper than a fundraiser, it’s a way to serve. It’s how we show the love of Christ”. — Sonthe Burge

I’m chatting with Sonthe Burge, Greek Alabamian, parishioner of Holy Trinity + Holy Cross Greek Orthodox Cathedral, Dame d’Ecoffierand cookie maven. “The festival is deeper than a fundraiser, it’s a way to serve. It’s how we show the love of Christ,” she says. Dancing, eating, cooking, laughing. It’s the Greek way of evangelizing. And they’ve been doing it effectively for decades here in Birmingham. “The syrup can make or break it,” Fanoula Gulas says. She’s talking about baklava. And she would know. A fellow Dame d’Escoffier, she is the co-chair of the baklava-making operation for Birmingham’s Greek Food Festival— now in its 49th year. Fanoula Gulas also serves as president of Birmingham’s Ladies Philoptochos Society—the philanthropic arm of the Greek Orthodox Archdiocese of America. The church ladies work seamlessly with the church’s kitchen staff today. A long row of KitchenAid mixers whirl, pans clang and laughs bounce off the walls of the industrial kitchen at Holy Trinity + Holy Cross Greek Orthodox Cathedral. Our team is visiting with the women responsible for passing down beloved recipes for pastichio (Greek lasagna), baklava, Kourabiedes (Greek wedding cookies), and koulourakia (Greek Easter cookies). For months prior to

each year’s festival, they come together to learn recipes and create massive batches of food to feed the crowds who flock to enjoy Greek soul food every October. Today the main event is pastichio. Mornings are spent with the pasta; afternoons are dedicated to the labor-intensive making of bechamel sauce. Elene Giattina has taken up the mantel as pastichio chair from her mother, Becky Kampakis, who today is busy in the kitchen. Sonthe uses her mom’s recipe for koulourakia. A nutritionist, Sonthe generally sticks to lighter Greek cuisine at home—rustic Greek village salad, dolmades, spanakopita and perhaps some Greek fish or chicken. But she does love koulourakia—the light, braided cookies typically served at Easter. “It isn’t too sweet,” she says. It’s understandable that she was made co-chair of koulourakia—the cookies are a bit addictive—she sent me home with a Ziploc full which did not make it to my front door. “We don’t use my mom’s recipe anymore because my husband prefers Sonthe’s koulourakia—they are crunchier,” Fanoula interjects. Laughs ensue. It’s clear that these ladies enjoy each other’s company as much as they enjoy the sweets they expertly craft. Matthew Dorning converted to Orthodoxy. The seed was planted when he studied at UAB and took a church tour in 1985. He moved back to Birmingham from Kansas City about a year ago. CONTINUED >

G IV IN G BAC K | A RTS + CULTURE

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Raised Protestant, he now works as art director for Ancient Faith Ministries and runs the church’s bookstore. Along with the church’s priests, he’ll be leading tours of the cathedral during this year’s festival. The food may be the hook, but it’s clear from speaking with Sonthe, Fanoula and Matthew that sharing Orthodoxy is equally as important. “We see the church as a hospital of the soul—it’s not a courtroom where you come to get judged,” Matthew says. “God’s trying to cheer you on and get you healed.” They want us to know that all are welcome—you don’t need to be Greek or speak Greek. Many members of Holy Trinity are converts. Some are spouses of third generation Greek Americans. For those who want to learn more about Orthodoxy—its beliefs, history, and symbolism—the church offers “Hungry for More” the week following the festival, on October 20th. Greek language classes and “Inquirers” classes are also offered for those wanting to dig deeper.

PLANNING TO ATTEND? You’ll want to buy a pan of pastichio to take home. It freezes for a year and is great for football and holiday weekends. 100% of proceeds are given to local charities determined every year by the women of the Philoptochos Society. Learn more at birminghamgreekfestival.net October 13th-15th, 2022 10:30 am - 9:30 pm Holy Trinity + Holy Cross 307 19th StreetSouth Birmingham, Alabama 35233

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OCTOB ER 2 0 2 2 | C I TYL I FE STYL E . C OM/BI R M I N G HA M

IN A QUEST FOR TRUTH, WE WILL LEAVE NO STONE UNTURNED.

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events A curated selection of the most intriguing upcoming events in our area.

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Inaugural Birmingham Zoo Oktoberfest

BIRMIN G HAM ZOO | 5:00 PM Beer lovers will enjoy a huge selection of authentic German beverages from the finest German breweries, including Hofbrau. Attendees will delight in tasty food selections from local food trucks. Plus, Nourish 205 restaurant will be hosting build-your-own Brats and Wild Burger will be serving Oktoberfest-themed snacks and small bites. O C TO BE R 2 N D

Hop City Birmingham 10 Year Anniversary

H OP CITY | 12:00 PM Celebrate 10 amazing years of Hop City in Birmingham! They'll have more than 60 rare and special craft beers, an artist market, food trucks and some of Birmingham's best bands performing, such as The Blips, Dirty Lungs and Cheyloe & Her Sleepless Nights. Tickets are $10 each, and a silent auction benefits the Magic City Acceptance Center. O C TO BE R 2 N D

Champagne & Fried Chicken Picnic by Les Dames d'Escoffier International

PEPPER PLACE | 3:00 PM Enjoy a gourmet picnic for two featuring Southern-fried chicken (or vegetarian option); potato salad with herb vinaigrette; kale salad with dried fruit; pears and cheese; cornbread muffins; banana pudding and Cremant de Loire. You'll also receive colorful dahlias from Stone Hollow Farmstead. Pick up your picnic at the drive-through at Pepper Place; it's your gift for a $175 donation. O C TO BE R 6T H

I, Too, Am Alabama - Movie/Pizza/Tour Night

AEIVA Public screening and discussion of Alabama Public Television’s episode of their series Monograph focused on Thornton Dial. The first comprehensive survey and largest exhibition in Alabama to-date of works by legendary artist Thornton Dial Sr. is presented by UAB's AEIVA, curated by Paul Barrett and organized by AEIVA’s Tina Ruggieri. O C TO BE R 7 T H

Jason Robert Brown: In Concert

RED MOUN TAIN THEATRE ARTS CA MP US | 7 :30 P M Kick off the Red Mountain Theatre 2022-23 season with Broadway legend Jason Robert Brown in concert. Hailed for his extraordinary, jubilant theatre music according to the Chicago Tribune, Brown is equally skilled as a composer, lyricist, conductor, orchestrator, director and performer. Tickets start at $32. O C TOBE R 1 2 T H

63rd Annual Linly Heflin Scholarship Fashion Show

T HE CLUB | 5:30 PM The Linly Heflin Unit, founded in 1919 as a women’s service organization, has awarded young women in Alabama partial college scholarships to attend Alabama colleges and universities since 1923. Fully volunteer based, LH has funded more than 3,000 scholarships, totaling around $6 million. This year's fundraiser features Designer Johnathan Simkhai and fall fashions from GUS MAYER. Tickets: linlyheflin.org

EVE N TS

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Birmingham Greek Festival

HOLY TR IN ITY - HOLY CROS S G R E E K O RT H O DOX CAT H E DR A L | 1 0 :30 A M Become Greek for the weekend at the 49th Annual Greek Food Festival, set for October 13-15, 2022, from 10:30 a.m. until 9:30 p.m. The Greek Festival is Birmingham’s oldest and most anticipated cultural event, offering an abundance of delicious Greek cuisine along with music and dancing. All entrees and desserts are homemade as they have been for 48 years. O C TO BE R 1 4 T H

Alabama Ballet Season Opener

ALABAMA BALLET Alabama Ballet's season opener is a chance to enjoy an evening of new works created with resident choreographer Roger Van Fleteren, company dancer Frederick Lee Rocas and Alabama Ballet School alum Alexsander Swader. With complimentary refreshments, affordably priced tickets, and an intimate atmosphere, Alabama Ballet At Home is the perfect introduction to the excitement of live performance. O C TOBE R 2 9 T H

MIXTAPE Presents The Soundtrack of the '80s

RED MOUN TAIN THEATR E A RTS CA MP US | 8 :0 0 P M What if you could relive the sonic celebration and anthemic love that was 1980s for just one night? Put your Ray-Bans on and step inside a time machine to enjoy a concert experience mirroring artists like Madonna, Cyndi Lauper, Michael Jackson, Pat Benatar, Prince, Queen and more. O C TO BE R 3 0 T H

2022 Walk to End Alzheimer's - Birmingham

S LOS S FUR N ACES | 1:00 PM The Alzheimer’s Association Walk to End Alzheimer’s is the world’s largest fundraiser for Alzheimer’s care, support and research. The annual Heart of Alabama Walk in Birmingham is the largest event for our state. All funds raised through Walk to End Alzheimer's further the care, support and research efforts of the Alzheimer's Association. N OV E M BE R 4 T H

TumTum Tree Foundation 33rd Annual Grand Tasting and Live Auction Dinner

HAVEN | 12:00 AM Enjoy wines and cuisine prepared by Chef Adam Evans and Chef Rob McDaniel while bidding on silent and live auction lots. For 32 years, the TumTum Tree Foundation has enriched the lives of children in Alabama who face life-altering illnesses. TumTum's Wine Auction is the longest-running auction in the country devoted to fundraising for children, with over $15 million donated.

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Pairs Well With Meet TumTum’s 2022 Honorary Chairs Shannon Staglin and Artie Johnson met in 2012 at a Staglin wine luncheon at the River Oyster Bar in Miami. They realized rather quickly they were meant to be together, and Artie moved to Napa the following summer. Shannon began in the family wine business as a harvest intern in 2001, earned her MBA from UC Davis in 2008 and is currently the president of the Staglin Family Vineyard. Artie's interest in wine began while working at Nobu in Manhattan and progressed to running wine programs at some of Miami's top restaurants, including the Versace Mansion. After working with the Harlan organization and

H AP PY H OU R | FOOD + BE VE RAGE

Mayacamas Vineyards, Artie now produces his own wines under the Le Artishasic label. Artie and Shannon were married in 2015 and were soon blessed with their daughter, Sicily, and then their son, Arthur Ill. Together, with a shared passion for wine and entertaining, they carry Staglin Family Vineyard and Le Artishasic into the next generation. The TumTum Tree Foundation's Wine Auction is America’s Longest-Running Wine Auction Supporting Children’s Charities. The events take place from November 3-5. To attend or sponsor visit tumtumtreefoundation.org.

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