Issuu

The Food & Wine Issue O C TO B E R 2 02 6

O u r A n n ua l Fa l l Event is here! Pre-purchase your favorite treatments such as Botox, Filler, Lasers, ALL Medspa Services and even Gift Certificates at 20% off! Purchase online or in-office on October 15 th or 16 th and use your services throughout the following calendar year!

I N J E C TA B L E S

LASERS

G I F T C E R T I F I C AT E S

MICRONEEDLING

FA C I A L S

PRODUCTS

P R E - P U R C H A S E AT 2 0 % O F F O C T O B E R 1 5 T H A N D 1 6 T H store.coreandassociates.com

205.397.2100

@coreplasticsurgery

GOOD TASTE AT HOME

Skovby #33 Dining Table

3075 John Hawkins Pkwy, Hoover, AL

scandesigngallery.com 205-985-4507

RENEW

REFRESH

RELAX

Customized Massage + Eminence Organic Facials + Couples Services M a n i c u r e s a n d P e d i c u r e s + Wa x i n g + S p a P a r t i e s 3920 Crosshaven Drive Birmingham, Alabama

205-834-8349

theretreatbham.com

Two Campuses. One Standard. Expect Excellence.

HOOVER & IRONDALE | 205.848.7000 | MBBHM.COM

LIFESTYLE LETTER

Food & Drink Issue This month's magazine is likely hitting your mailbox smack dab in the middle of Southbound – the 10-day celebration of Birmingham's magnetic food culture. Only in its fourth year, this festival continues to impress. The talent, flavor, and good vibes are truly epic. I highly recommend making a day of Food + Fire (September 26). You will leave with an even greater appreciation for our local culinary, beverage, and hospitality scene. In my former role as board chair of the Birmingham Committee on Foreign Relations, I reveled in introducing our monthly speakers (most coming from D.C.) to iconic Birmingham restaurants and bars as varied and delightful as Highlands, Saw's Soul Kitchen, The Atomic, Fonfon, and Lou's Pub. Most of these policy wonks had never been to Alabama, and some had never been anywhere in the Deep South. Imagine my delight when a guest had to call home mid-meal to say, "You won't believe this, but I am eating amazing sushi in BIRMINGHAM, ALABAMA." (Shout-out to Bamboo on 2nd). I think we Birminghamians have developed some of the most discerning taste buds in America. We have been exposed to world-class cuisine in our own backyard, and we have high expectations not only of our fine dining establishments, but also of our bakeries, meat-and-threes, wine shops, and farmers markets. Distributors like Larder Foods — chasing ramps from Georgia to West Virginia and calling in favors with Amish and Mennonite farmers so our chefs never run dry — are a big part of why. Of course, we'd be nowhere without our cooks, waiters, hostesses, bartenders, farmers, butchers, cheesemongers, and sommeliers. I am glad this month's issue sheds light on Ben's Friends, an organization that supports food and beverage industry professionals in getting and staying sober — a quiet but essential part of keeping this vibrant scene healthy. This issue has something for your next snack attack, too. We are delighted to have wine educator Rachel Mobley share some cheeky wine pairing recommendations – now you know what to pair with local favorites like Alabama Peanut Company Peanuts, Bud's Best Ginger Snaps, and Golden Flake Potato Chips. No wine snobs here; if you love it, it’s a great pairing! Whether you decide to cook Victor King’s mozz + beets or open a bag of Golden Flake potato chips and a bottle of bubbles – cheers to a delicious October. We hope you enjoy this edition of Birmingham Lifestyle. K A L I M C N U T T, P U B L I S H E R @BIRMINGHAM.LIFESTYLE

October 2026 PUBLISHER

Kali McNutt | kali.mcnutt@citylifestyle.com M AN AG I N G E D I TO R

Laura SanchezQuan laura.sanchezquan@citylifestyle.com P U B L I S H E R AS S I STAN T

Shellye Andrus STAF F P H OTO G R AP H E R

Mary Fehr C O PY E D I TO R

Denise K. James CONTRIBUTING WRITERS

Denise K. James, Christiana Roussel, Laura SanchezQuan C O N T R I B U T I N G P H OTO G R AP H E R S

Mary Fehr, Ambre Amari, Andrew Thomas Lee

Corporate Team CEO Steven Schowengerdt President Matthew Perry CRO Jamie Pentz CoS Janeane Thompson AD DESIGNER Matthew Endersbe LAYOUT DESIGNER Kathy Nguyen QUALITY CONTROL SPECIALIST Brandy Thomas

Learn how to start your own publication at citylifestyle.com//franchise. 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

Visit our Instagram CITYLIFESTYLE.COM/BIRMINGHAM

L I F E ST Y LE LE T T E R

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 the accuracy of all information cannot be guaranteed.

ENGLISH VILLAGE $1,706,250

2459 Fairway Drive | Listing Agent

ABOUT

Lynlee strongly believes in and supports residential growth in Birmingham. Since obtaining her license in 2014, Lynlee has completed over 745 transactions totaling over $372 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 my contributions positively impact my clients, my company and my city and that I have produced the highest quality of work.”

GET IN TOUCH lhughes@arcrealtyco.com 205.936.0314

CRESTWOOD $502,500

1029 Sunset Blvd | Listing Agent

MT LAUREL $670,000

24 Abbott Square | Listing Agent

inside the issue OC TOB E R 2 02 6 | FOOD & D R I N K

18 Featured

14 18

WHY CHOOSE BETWEEN PRESTIGE AND PLACEMENT?

Departments

Behind the Scenes and the Seasons

Larder Foods connects Birmingham chefs to earth’s bounty

In Service of Sobriety

Ben’s Friends offers hope and healing to Birmingham’s food and beverage community

Lifestyle Letter

Business Monthly

Locally Sourced FOOD + BEVERAGE

Local Limelight FOOD + BEVERAGE

Must See FOOD + BEVERAGE

Inspired By ARTS + CULTURE

Trend Setter FOOD + BEVERAGE

Chef ’s Selection FOOD + BEVERAGE

A Shared Table

For Victor and Jessica King, food, hospitality, and a love for Birmingham are always part of the conversation

On the Cover Fresh local produce is turned into collectible art by Sloss Metal Arts. Photography: Mary Fehr

Print Prestige Meets Digital Power. With City Lifestyle’s co-branded print + digital packages, your business captures attention wherever our community is looking. Build unmatched local credibility on the page, and drive immediate action online. Ready to double your local reach? Contact your local publisher by scanning below.

Introducing

OCTOBER 2026

business monthly A ROUNDUP OF NEWS F R O M LO C A L B U S I N E S S E S

Yonder Walls Mural Festival

“I just don’t do dairy.” “I can’t eat shellfish.” “Something in that dish always bothers me.” Is it a preference—or an allergy? Food allergy testing can help you find out. At Allergy, Asthma & Immunology Specialists, we go beyond testing. Our Allergy Specialists create personalized treatment plans, including allergy shots when appropriate, to help you manage your allergies with confidence. This October, while Birmingham celebrates food and drink, let’s talk about what your body has to say about it.

eaallergy.com | (205) 453-4747 254 Inverness Center Dr, Suite 200

B USIN E SS M ON T H LY

Yonder Walls Mural Festival will bring 38 artists from across Alabama and the South to transform the Parkside District with 31 new murals. Founded by local muralists, Yonder Walls celebrates Alabama artists, first-time muralists, and the power of public art to bring communities together. The free festival culminates Saturday, October 17, with live music, local vendors, and community activities, but lives on as a vibrant new public art destination in the heart of the city for years to come. yonderwalls.com

Antiques at the Gardens 2026 Save the date for the 20th anniversary of Antiques at the Gardens, taking place October 1–4. Presented by Friends of Birmingham Botanical Gardens, the acclaimed show features nationally celebrated antiques dealers and an inspiring lineup of interior designers, floral designers, architects, and landscape architects. Shop exceptional antiques, fine art, jewelry, silver, rugs, textiles, and garden accessories. Proceeds benefit Birmingham Botanical Gardens.

Want to be featured? G E T I N T O U C H AT CIT YLIFEST YLE .COM/ BIRMINGHAM OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/B I R M I N G HA M

Discovering a cure for kids like Margaret Anne. Clinical trials play an essential role in the search for cures for childhood cancers and blood disorders. What we learn can inform new treatments and lead to groundbreaking discoveries. At Children’s, this research is helping advance care and create more hopeful tomorrows, so kids like Margaret Anne can live cancer-free.

Learn more at ChildrensAL.org

Cocktails at Home!

Find your place to unwind! 12

Rooted in Relationships. Growing Together. When Birmingham’s work crosses state borders, we’re there to help. And as our city grows, so does our commitment to its people, its progress, and its future.

www.210tutengroup.com OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/B I R M I N G HA M

B E HIND T HE S C E NE S A ND T HE S E A S ON S LARDER FOODS CONNECTS BIRMINGHAM CHEFS TO EARTH’S BOUNTY

ARTICLE BY DENISE K. JAMES PHOTOGRAPHY BY ANDREW THOMAS LEE

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

The morning I was scheduled to speak to Knox Fanelli, we had to switch our call from video to phone. As the owner of Larder Foods, Fanelli was out and about, grabbing heirloom tomatoes for clients in the restaurant industry. “We’ve reached a point in the season where everyone else is out of them, but our Amish and Mennonite friends still have them,” he explains. “The supply rush always hits when you least expect it!”

Headquartered in Birmingham and now covering Nashville, Huntsville, Atlanta and Chattanooga, Larder Foods is a distributor working with regional and national farms. At its inception, the company specialized in truffles, something Fanelli didn’t often find around the Magic City. He already knew how to source ingredients and bring them into the market, thanks to a former career in wine distribution. “Wine is the most branded and marketed agricultural product when you think about it,” he says. “Vineyards go into great detail about grape growth, processes–even taking care of the land. I wanted to find goods for restaurants using that same attention to detail.” The goal at Larder Foods, Fanelli says, is to become indispensable to the chefs they work with by offering something other distributors cannot match. “The South has great food history, but when you think about access to ingredients, some come from elsewhere,” he says. Today, the company has grown from offering just truffles to almost any produce and dairy item, maintaining a variety of agricultural connections to find the best sources. In fact, quality is more important to Fanelli than locality. He brings up melons as an example. Because of the rain in the Southeast over the summer, most recent melons have come from California. As for farms in the state of Alabama, the Amish and Mennonites are at the top of the list. “They’re our preference because they do so little to the product,” Fanelli says. “There’s no spray and no real fertilizer except compost. At the end of the day, that makes for a more delicious crop.” Though the company sources from all over the United States, working with top-tier farms smaller than 30 acres means everything is limited–and

thus tastier and more precious. The season of a fruit or veggie doesn’t perfectly match with the timing of consumer expectations, either. “August always has a lull in produce, and for local farms, tomato numbers are dwindling,” Fanelli comments. “But the demand is there, because restaurants still want a tomato salad on the menu for as long as possible.” Fortunately, the team has the ability to “chase” the seasons for a longer period. “If you think about ramps, the wild onion, they grow between the first warm-up to leaf coverage, and that’s a window of about 30 to 45 days,” Fanelli explains. “So we might start sourcing them in Georgia and then bounce up to West Virginia and Ohio.” At home in his kitchen, Fanelli uses fresh ingredients to prepare dishes for his family and says he particularly loves the vegetables of spring, like peas and wild onions. And though Larder Foods continues to grow, he’s committed to Birmingham. “It’s a cool city with a lot of potential. We’re focused on being here and making Birmingham a better place.” larderfoods.com

Larder Foods founder Knox Fanelli

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/B I R M I N G HA M

Wise Counsel

By Your Side

As life and wealth grow more complex, it's easy for financial decisions to become disconnected. We can help design a plan to bring things together. Savant Wealth Management’s experienced Birmingham team serves individuals, families, and business owners with integrated investment, tax, and estate planning. As an independent, fee-only firm, we strive to bring clarity and coordination to help you pursue your ideal future.

Learn more about our team

INVESTMENTS | FINANCIAL PLANNING | TAX | PRIVATE TRUST | RETIREMENT PLANS ®

205.208.8700 | savantwealth.com Savant Wealth Management is a Registered Investment Advisor. A copy of our written disclosure brochure discussing our services is available upon request or at www.savantwealth.com.

The Window Source

of Birmingham

COOLER WEATHER IS COMING.

IS YOUR HOME READY? From chilly mornings to warm afternoons, if your windows are drafty, difficult to open, outdated, or simply no longer performing like they should, now is a great time to make a change. Our Services Include: Window Replacement Door Replacement Professional Installation Lifetime & Transferable Warranty

Call Us Today

205-379-6527 HBLB #29474

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/B I R M I N G HA M

In Service of Sobriety

Ben’s Friends offers hope and healing to Birmingham’s food and beverage community ARTICLE BY CHRISTIANA ROUSSEL | PHOTOGRAPHY BY MARY FEHR

LOCA L LIM E LIGH T | FO OD + BE VE RAGE

The forward-facing side of the hospitality world is enthralling: farm-to-table cuisine, aproned chefs visiting tables of effusive diners, the dance of servers and an overflow of conviviality. The “Front of the House” looks magical. Behind the scenes, there is fire, heat, emotions running at full throttle. The desire to outperform, to exceed expectations, to succeed in the fast-paced, hard-driving world of hospitality—the “Back of the House”—can be grueling. Sometimes, in the need to turn it all off, alcohol becomes the crutch that gets you through another shift. And for some, the crutch becomes the downfall. That was the case with Ben Murray, who suddenly passed away after a night of professional success. Out of that tragedy came Ben’s Friends, a nonprofit organization founded by two of Ben’s colleagues, Mickey Bakst and Steve Palmer. They understood the unique pressures of restaurant life and developed a program intentionally geared to these professionals. With more than 20 chapters nationwide—and Zoom calls available from anywhere—Ben’s Friends offers support to hospitality professionals seeking a better way to work and live. As their mission states: “A significant number of people currently working in the food and beverage industry have self-identified as struggling with substance abuse. Ben’s Friends exists to offer hope, healing, and the tools of recovery to fight this epidemic plaguing our community. Our work is guided by six pillars: We, honesty, acceptance, gratitude, service, and hope.” Here in Birmingham, meetings are offered each Monday at 1 p.m. at Bruto Restaurant. Referred to as PreShift, this is a safe place to share and receive support. Here, we highlight a few of the many Birmingham hospitality workers who have embraced a sober life and found support through Ben’s Friends. For more: IG @preshiftbham and @bensfriendshope

RAMON GONZALES LOCAL CHEF OF A MICHELIN BIB GOURMAND RESTAURANT Ramon’s path to sobriety didn’t begin in a bar but in a pulpit. He came to Florence, Alabama from Peru to study ministry and became a preacher. When his first marriage collapsed under the strain of distance, finances, and isolation from family, he left the church and found a new identity in restaurant kitchens. Starting as a line cook, he quickly rose through the ranks, discovering both his passion and a new kind of community among “the misfits” of the industry. That same community normalized the one thing that slowly took over his life: alcohol. Ramon seemed like he was fine, but was struggling. In 2020, during COVID-19, his wife uncovered the true extent of his drinking. Her ultimatum—get help or lose her forever—became the “gift of desperation” he needed. Ramon entered a 21-day treatment program, followed by AA and the Twelve Steps. He hasn’t had a drink since October 28, 2020. Today, being sober in hospitality means working in an environment saturated with alcohol and temptation, yet he calls his sobriety a “superpower.” Discovering Ben’s Friends in Birmingham felt like finally finding an industry-specific extension of AA: a room where chefs, cooks, and servers speak the same language of tickets, service, and addiction. For Ramon, Ben’s Friends offers what he once searched for in a bottle—belonging, understanding, and proof that you can stay sober and still thrive in the kitchen.

“

For Ramon, Ben’s

Friends offers what

he once searched for in a bottle—belong-

ing, understanding, and proof that you can stay sober

and still thrive in

CONTINUED >

the kitchen. OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/B I R M I N G HA M

DANIEL GOSLIN DIRECTOR OF OPERATIONS, HELEN AND BAYONET

Daniel Goslin built his career around the rituals of the table: the pop of a cork, the cadence of service, the alchemy of pairing food and wine. After cutting his teeth in restaurants during college, he found his stride at SpringHouse, where he moved from serving to managing and earned his Level One sommelier certification. Wine became not just part of the job, but a professional identity and a daily habit. By the time he joined the team at Helen in Birmingham, that habit had quietly taken over more space in his life than he was comfortable admitting. There was no dramatic rock bottom, no single incident that forced his hand—just an unignorable awareness. The drinking had become every night, much of it alone, and when he tried to stop, he found he simply couldn’t. That realization, more than any crisis, pushed him to seek help and begin his journey of recovery in August 2021. “I am grateful to work with a team that supports my sobriety in a positive way.” For Daniel, Ben’s Friends offered what he needed most: community and language around sobriety that made sense in the hospitality world. He didn’t go through AA; instead, Ben’s Friends gave him a room full of people who understood late nights, heavy pours, and the pressure to always say yes. It made sobriety feel not like a rejection of his career, but a way to continue it with clarity, integrity, and a renewed sense of purpose, beyond the dining table.

LOCA L LIM E LIGH T | FO OD + BE VE RAGE

KATELYN GALBREATH WHITMORE MANAGER, BOTTEGA, STITT RESTAURANT GROUP

Katelyn Whitmore has spent more than a decade in restaurants, now serving as front-of-house manager at Bottega, part of Stitt Restaurant Group (SRG). Long before joining SRG in 2021, she held roles in other restaurants, where drinking during and after a shift felt normal—even expected. “I was a good time,” she says now, but admits, “It was only when I went home that the good times went away.” Daily substance use stayed hidden from her family until her then-boyfriend (now husband) called her mother and laid everything bare. Given an ultimatum—get sober or be forced into it—Katelyn flushed her drugs and hasn’t used since August 2017. The idea for PreShift percolated from a thought she shared with others, “How do you work at a restaurant if you want to live a sober life?” Together, they founded the group which later merged with Ben’s Friends, sharing a common mission. In these weekly meetings filled with industry peers, there is connection and community, support and encouragement. Together, they find a way to thrive in the beloved chaos of service, lead teams, and build a life in hospitality without losing themselves in the process.

“

I was a good time. It

was only when I went home that the good

bensfriendshope.com

times went away. - Katelyn Galbreath Whitmore

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/B I R M I N G HA M

EXPERT ASSISTANCE for

ELEVATED LIFESTYLES Isn’t it time you enjoyed the life you’ve worked so hard to create? Home & Lifestyle Management | Move & Relocation Management Personal Project Management

Sarah Robinson

Founder & Head Concierge

2 0 5 - 5 7 8 - 2 0 2 4 I H e l l o @ H U M C o n c i e r g e . c o m I w w w. H U M C o n c i e r g e . c o m

Celebrating

YEARS

We are honored to continue serving as your wealth management partner.

of Service

(205) 730-5100 | ArgentTrust.com

I N BI RMI N G HA M!

600 University Park Pl., Suite 200, Birmingham, AL

Trusts & Estate Planning | Wealth & Investment Management | Retirement Planning & More

NATURE AND NURTURE

Cedar Ridge Grows at Kirkwood

120 wooded acres along the Cahaba River. Independent Living built for the way you want to live. At Kirkwood, luxury is found in peaceful surroundings, natural

beauty, and room to roam. Cedar Ridge Phase III is now open for priority reservations, with brand new two- and three-bedroom cottage homes designed for modern mountain living. Schedule your personal tour today.

kirkwoodbytheriver.com | 205-956-2184 INDEPENDENT LIVING | ASSISTED LIVING | MEMORY CARE SKILLED NURSING | REHABILITATION

OCTOBER 2026

FOOD & DRINK EDITION

GLS KITCHEN + BATH

HIS VISION CONTINUES

For Frank Lloyd Wright, the truest progress was a return—to the world around us and, ultimately, to ourselves. Now, we give new life to that notion in an homage to Wright’s signature form, materiality, and organic inspirations.

3201 Richard Arrington Jr Blvd N, Birmingham, AL 35234 | 205.251.8833 | glssupply.com

Roof Protection Program GOLD GUARDIAN $249/YR

TITANIUM TRUST $599/YR

PLATINUM PROTECT $999/YR

Annual Inspection & Roof Condition Report VIP Tarp & Emergency Storm Response Flashing & Penetration Inspection & Sealing Bank up to $2,000 toward new roof Gutter Cleaning & Valley Blowoff Softwash™ Stain Removal PRICES BASED ON 2,500 SQ. FT. HOME For larger homes, add 10% per additional 1,000 ft2

Prevent dropped insurance & denials

Avoid costly leaks & interior damage

Improve curb appeal & increase real estate value

ENROLL TODAY TO PROTECT YOUR INVESTMENT (205) 235-0014

APEXROOFS.COM

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/B I R M I N G HA M

A SH A R ED TA BLE

For Victor and Jessica King, food, hospitalit y, and a love for Birmingham are always part of the conversation ARTICLE BY LAURA SANCHEZQUAN PHOTOGRAPHY BY MARY FEHR

M UST SE E | FO O D + BEVE RAGE

For Victor and Jessica King, the line between work and life has always been intertwined with food. The newly married couple built their careers on different sides of the restaurant world, but they share a belief that hospitality is about much more than what arrives on the plate. It is about generosity, connection, and creating a place where people feel welcome.

Their shared love of hospitality was there from the beginning. The couple met while working together; Jessica was drawn to the joy Victor brought into the workplace—and onto the plate. For Victor, that philosophy began long before he entered a professional kitchen. “I grew up on a farm outside of Nashville,” he says. “We always entertained, and we always made everything from scratch. The kitchen was the heart of our home, and it’s where I feel most at home today.” Victor moved to Birmingham at 18 for college and never left. Today, he is executive chef and owner of The Essential, Birmingham’s beloved neighborhood bistro, where his approach to food and hospitality is rooted in the same warmth he experienced growing up. “I love getting to create a space for guests and staff that feels playful and inviting,” he says. Jessica’s route to hospitality was less direct, but the destination feels equally natural. After a career in media sales, she stepped away two years ago to pursue a longtime dream: opening a nonprofit pay-whatyou-can café. Knowing she needed firsthand restaurant experience, she began serving and worked her

way into management. Today, she is general manager of downtown Birmingham’s Wooden City while fundraising to bring her nonprofit vision–Somedays Cafe– to life. “I’ve always known that food, hospitality and ensuring everyone has a seat at the table have always been passions of mine,” Jessica says, “so starting my service industry journey felt natural.” Their shared love of hospitality was there from the beginning. The couple met while working together, Jessica was drawn to the joy Victor brought into the workplace—and onto the plate. “I always loved the joy and excitement he brought to work and how that translated into the dishes he was preparing,” she says. “We’ve always had a lot of fun working together on things, so I think it was an easy fit from the beginning.” Victor puts their connection more simply: “We shared a common love of doing whatever it took to make the guests happy.” That shared outlook continues to shape their relationship today. Jessica naturally CONTINUED > OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/B I R M I N G HA M

views restaurants through a front-of-house lens, while Victor brings a chef’s perspective from the kitchen. Rather than keeping their professional worlds separate, they regularly bring them home, talking through everything from challenges to new ideas. “My brain is geared so much toward the front-of-house that he helps to balance it out,” Jessica says. “I think together we have a really full view of hospitality when it comes to guests and staff alike.” “We love to talk about work,” Victor adds. “I find it really rewarding to work through problems and triumphs with Jess.”

Victor and Jessica hosted their wedding at The Essential. Guests dined family-style on menu highlights, including Jessica's favorite ribeye and agnolotti pasta, all created by Victor, before celebrating at Golden Age Wine Bar over hand-picked French wines and a large-format tiramisu.

Inspired by Birmingham—and Beyond Traveling often gives the Kings a fresh perspective on their work and on Birmingham itself. Whether they’re fitting in a quick weekend trip or reflecting on what Victor calls their “epic honeymoon,” experiencing other cities, restaurants and cultures gives them new ideas to bring home. “Travel is a constant source of inspiration,” Victor says. “We also had an epic honeymoon full of beautiful new experiences that I can’t wait to translate to Birmingham.” Those experiences are closely tied to the couple’s dedication to the city they call home. “We live downtown and talk often of ways we can be working toward making Birmingham a better place for all people,” Jessica says. “We travel often, which I think gives us inspiration and a more holistic view on ways Birmingham can be even better.” For Victor and Jessica, Birmingham’s dining scene stands apart for the sense of comfort and generosity woven throughout it, which Victor believes is distinctly Birmingham. “Many of the restaurants set out to deliver a high level of excellence and generosity without just heaping on the butter,” he says. “It’s something that is ingrained in the culture.” After calling Birmingham home for about a decade, Jessica has come to appreciate that same warmth. Great food may draw you in, but it’s the people who make you want to come back. “Not only are our restaurants here serving some of the best food in the country, but it also comes alongside a friendly face who remembers you and welcomes you in even on your worst day,” she says. When the two have a chance to enjoy Birmingham’s dining scene as guests, Chez Fonfon is a longtime favorite. Jessica loves the mussels with plenty of toasted bread, while Victor says their visits usually involve a bottle of wine and “way too much food.” With a menu that changes with the seasons, he figures it’s better not to take any chances: “Something may change, you can’t risk not getting something.” Sunday nights often lead them to Bygones after Victor finishes work, where a great cocktail and sushi prepared by their friend Zach Schaffer make for an easy end to the weekend. Bringing It Home Their enthusiasm for food hardly disappears once they walk through their own front door. Cooking at home is part meal, part creative outlet, and part ritual. “We’ll typically open a bottle of wine and start with some oysters or a cheese plate, while Victor whips up some homemade pasta or steak and veggies,” Jessica says.

M UST SE E | FO O D + BEVE RAGE

Jessica naturally views restaurants through a front-of-house lens, while Victor brings a chef’s perspective from the kitchen. Victor favors uncomplicated meals built around great ingredients: a roast, plenty of vegetables, a large salad or a steak with a bright, herbaceous sauce. Making pasta together has become another favorite pastime. “She’s an artist, so the creativity runs wild,” he says. A favorite at home is what Victor calls “Steak Jess,” a decidedly decadent take on a ribeye. It starts with a 12- to 16-ounce steak and what he readily admits is “way too much butter,” lightly browned with crushed garlic, thyme, sage and rosemary. Rather than focusing on a hard sear, the steak gently cooks in the seasoned butter before resting. The butter is then strained and poured back over the top, with fresh tomatoes and a splash of homemade red wine

vinegar served alongside. “It’s not about a sear, it’s about the silly decadence of it,” Victor says. “This is only for comforting purposes.” For the full experience, Victor recommends a slightly wild Beaujolais or a really cold red from the Jura. His advice for after dinner is considerably simpler: “Gotta take a walk.” Whether they’re comparing notes after work, planning what comes next, traveling or cooking dinner at home, food and hospitality are a constant part of Victor and Jessica’s life together. Their perspectives may come from different sides of the restaurant, but they share the same focus: creating experiences that feel generous, welcoming and connected to the people around them—and making sure everyone has a seat at the table. CONTINUED > OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/B I R M I N G HA M

Mozz + Beets

Try a taste of The Essential at home with Victor’s Mozz + Beets.

KUMQUAT RELISH: Makes about 1.5 cups

INGREDIENTS: • • • • • • •

65g preserved kumquat (skin only), cut into thin slivers 25g brown sugar 1.5g ground allspice (about 1/4 tsp) 35g shallot, small dice 50g cider vinegar 50g neutral oil 50g pecans, toasted and chopped

DIRECTIONS • Whisk brown sugar, vinegar, allspice, and shallot in a bowl until sugar dissolves. • Add oil and preserved kumquat slivers, stir to combine. • Fold in pecans just before serving so they stay crisp. Note: Preserved kumquats are salt-cured, usually weeks in the making — not something you'll find at a regular grocery store. If you don't already have a jar on hand, just sub 100g good quality orange marmalade (bitter/Seville-style if available) for the kumquat.

Mozz + Beets served at The Essential.

ROASTED BEETS:

Preheat oven to 400F.

INGREDIENTS: • 2 medium red beets

DIRECTIONS • Wrap each beet individually in foil. Roast 45-60 minutes, until a knife slides in with no resistance. • Cool until you can handle them, then rub the skins off under running water (wear gloves —they'll stain). • Slice into rounds about 1/4 inch thick.

BASIL OIL:

Makes about 1/2 cup

INGREDIENTS: • 30g basil leaves • 120g neutral oil

M UST SE E | FO O D + BEVE RAGE

DIRECTIONS • Blanch basil in boiling water for 10 seconds, then shock in ice water. Squeeze dry. • Blend basil and oil on high 1-2 minutes until fully broken down and vibrant green. • Strain through a fine mesh strainer or cheesecloth. Refrigerate; use within a few days.

A S S E M B LY — per plate • 1 slice fresh mozzarella (cut a ball into sixths or use a bocconcini) • Salt the mozzarella slice • 1 small handful arugula, placed underneath beet rounds on top • Generous spoonful of kumquat relish with pecans • Flaky salt • Generous drizzle of basil oil over the whole plate

I LLU MI NA T E Y O U R O U T D OO R LI V I N G S PAC E Tre es, S h ru bs & P l ant s | P at i os & W al k wa y s Re tai ni n g Wal l s | W at er Feat ur es | O utd o o r Kit c h e n s Landscape D r ai nage | O ut door L i ght i n g

acre ou t do o r s.c o m | 20 5 .4 5 3 .9 3 6 7

UNDENIABLE RATES. UNPARALLELED SERVICE. UNIQUELY LOCAL. Call and find out what we can do for you that others won’t.

Pritchard Allen

Independent Mortgage Broker

Company NMLS#2552907 | Personal NMLS#1569469 pritchard@allenmtg.com | allenmtg.com Mobile 205.936.4136 | Office 205.306.0104 880 Montclair Rd Suite 277, Birmingham, AL 35213 OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/B I R M I N G HA M

Mary Meadows Livingston,

CFA, CFP® - Founder, Abeona Wealth

abeonawealth.com

Investment Advisory services offered through Navigate Wealth Management, LLC, an Investment Adviser registered with the U.S. Securities and Exchange Commission.

I F YO U A R E R E A D I N G T H I S . . . S O I S YO U R B E S T C L I E N T.

2 OUT OF 3 of our readers regularly purchase from our ads.

ADVERTISE WITH BIRMINGHAM LIFESTYLE™ L E A R N M O R E A T C I T Y L I F E S T Y L E . C O M / B I R M I N G H A M 30

Get the Best for Your Pet with Holistic Pet Care "When I first heard about Dr. Natalie, I thought it was too good to be true. I had already been looking into alternative medicine for my sweet Buddy, who is a 90 lb lab-mix. Buddy was 11 years old at the time and unable to stand to eat. He is now going to be 13 in November, and we are once again taking long walks." - Marilyn Marshall Hart

(205) 637-6653 wellbeingpetcare.com 3557 Cahaba Beach Rd Birmingham, AL 35242 @wellbeingvet

Natural Nutrition Counseling • Alternative Cancer Treatments Acupuncture • Allergy Testing • PEMF Therapy • Cold Laser Therapy Herbal Medicine • Chiropractic/Spinal Manipulation • Piezo Wave Therapy Canine Rehab • Underwater Treadmill

Elizabeth R. Vann Associate

McKenzie R. Cox Associate Laura Montgomery Lee Managing Partner

Deborah A. Gregory Partner

Nicole R. Saia Partner

THE STRENGTH OF INTEGRITY FAMILY LAW | DIVORCE | MEDIATION WWW.CRITTENDENPARTNERS.COM | 205.874.8680 NO REPRESENTATION IS MADE THAT THE QUALITY OF LEGAL SERVICES TO BE PERFORMED IS GREATER THAN THE QUALITY OF LEGAL SERVICES PERFORMED BY OTHER LAWYERS.

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/B I R M I N G HA M

Fruits (and Ve get a ble s) At Sloss Metal Arts, the produce is always fresh

of Labor

ARTICLE BY DENISE K. JAMES PHOTOGRAPHY BY MARY FEHR

I NSP IR E D BY | ARTS + C U LT U RE

CONTINUED > OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/B I R M I N G HA M

“I HAD ADMINISTRATIVE EXPERIENCE AS WELL AS sculpting EXPERIENCE, AND I ENDED UP staying.” - VIRGINIA ELLIOTT 34

I NSP IR E D BY | ARTS + C U LT U RE

If you’re grocery shopping in the Magic City, there’s a chance you’ll catch Sloss Metal Arts staff members Virginia Elliott and Ian Skinner in the produce aisle, seeking a perfectly formed strawberry or mushroom to transform into food sculpture. International markets are another great scouting spot, and Mr. Chen’s is a favorite, especially after staff lunches, but the hunt continues even during personal grocery sprees. “We’re always thinking about what would be cool,” Skinner says.

Foundry Manager since 2023, Skinner visited Sloss Furnaces for the first time in 2010 prior to obtaining his Master’s in Sculpture from the University of Mississippi. He “fell in love with the space” and drove back to Birmingham to help during his holiday breaks and summers, then applied for full-time work four years ago. Metal Arts Director since 2024, Elliott stumbled upon Sloss by accident when her colleagues at the University of Cincinnati were heading to Birmingham for a conference, and she decided to tag along. Later, she had the opportunity to be a visiting artist and became temporary operations manager after a transition in leadership. “I had administrative experience as well as sculpting experience, and I ended up staying,” she says. Once discovered at their market source, fruits and veggies are transported quickly so that the casting process can take place before the produce starts to spoil. “We have to set the item in the flask, and, within the day, we have to flip it, or it starts going bad,” Skinner notes. Fruits and vegetables aren’t cast as often as other items–around once a quarter, according to Elliott–because they are tedious to make, and the Metal Arts program has just four staff artists. Yet they’ve been around since the beginning and maintain a loyal fan base. Hits over the years have included bananas, pomegranates, strawberries, beans in their pods, lemons, enoki mushrooms, and cabbage and squash set inside bowls for a distinctive shape. Some produce is difficult to get perfect, Elliott admits, adding that the peanut is especially testy. “They are small and irregular and hard on your hands because you have to pinch them,” she explains. “They’re labor intensive.” And with other fruits and vegetables, the results are too underwhelming to keep them up. “Some produce doesn’t read well; pears are just a blob,” Skinner laughs. “We once did an apple with a bite eaten out of it–but if it’s not eaten, it doesn’t work.” Food sculpture enthusiasts can check Sloss’ gift shop for occasional stock, but events are an even better bet. There’s a holiday pour the first Saturday of December, and a pour around Halloween, as well as a booth at the Appalachian Festival at Oak Mountain State Park. And for collectors on the road, the Sloss Metal Arts team has a booth at the Kentuck Festival of the Arts every October. “People will come up to us at events and to ask us about what vegetables we have,” Skinner says. “It’s awesome.” slossmetalarts.com OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/B I R M I N G HA M

SNACKS WITH A SOMM Uncorked & Unexpected Pairings from Rachel Mobley ARTICLE BY LAURA SANCHEZQUAN PHOTOGRAPHY BY AMBRE AMARI Wine pairing has a reputation for being complicated, conjuring images of white tablecloths and a sommelier debating whether the duck calls for Burgundy or Barolo. But those same pairing principles work just as well with foods eaten over the kitchen counter. Rachel Mobley’s number one rule? Don’t overthink it. People can get so caught up finding the “right” pairing—or some “mythical, failproof” combination—that they forget the most important part: whether they actually enjoy it. And anyone judging the choice for eternity? As Rachel puts it, “We don’t like those snobs.” A Birmingham-based sommelier, wine educator and travel host, Rachel has spent years studying not only what wines taste like, but why they taste that way. Every bottle has a story. “I could pull out maps, steal James Spann’s copy of the Farmer’s Almanac and interpret a spreadsheet’s worth of data to explain what the taste buds are processing,” she says. But sometimes, a burger does the job better. “What if I got you a greasy burger and a Malbec?” Rachel says. “I bet you’d remember that wine a whole lot better that way than by reading someone’s words on a page.” In fact, sometimes a Big Mac can draw out a wine’s nuances better than all the technical tasting notes in the world. Some of Rachel’s favorite pairings are far less cerebral: corner-market finds, impulse buys and familiar road-trip snacks. No reservations, no tablecloth— sometimes not even a table. To celebrate the local treats and businesses she loves, Rachel raided the snack aisles and started pairing. “I might get a little nerdy explaining why these combinations work, but ultimately, there’s only one test: Do you think it tastes good?” Rachel says. “If so, congratulations—you made a good pairing.” Remember. Don’t overthink it. Let the tasting begin!

T R E N D SE T T E R | FO O D + BE VE RAGE

Edgar’s Cheese Straws + Henri Bourgeois Sancerre Rosé

Golden Flake Potato Chips + Champagne

Henri Bourgeois Sancerre Rosé is a natural match for rich, salty cheese straws. Made from Pinot Noir in France’s Loire Valley, it offers bright acidity and delicate notes of strawberry, citrus, and flowers, along with subtle creaminess from four months on the lees. That acidity cuts through the buttery richness, while juicy fruit balances the salt and subtle heat, refreshing the palate and leaving you ready for another bite.

Champagne and potato chips are a magnificent match. Champagne’s bright acidity and bubbles cut through Golden Flake’s salty, fatty crunch, cleansing the palate between handfuls, while the salt softens the wine’s acidity and lets its fruit shine. Champagne’s time resting on the lees also creates savory brioche and toast notes that complement the chips beautifully. For Champagne quality without Champagne prices, try sparkling wine from England’s historic Hambledon Vineyard.

Bud’s Best Vanilla Wafers + Jean-Michel Dupré Pur Granite Beaujolais-Villages

Cookie Fix Oatmeal Chocolate Chip Heath Crunch + Purple Hands Shea Vineyard Pinot Noir

Bud’s Best Ginger Snaps + Saveiro Vento do Oeste Madeira

Banana pudding without the banana? Almost. Bud’s Best Vanilla Wafers handle the cookie; Beaujolais brings the missing fruit. Gamay’s carbonic or semi-carbonic maceration can create some gloriously strange aromas—red fruit, violets, bubble gum and, yes, yellow banana Runt candy. Jean-Michel Dupré’s Pur Granite is fresh, juicy and ridiculously drinkable. Put wafer and wine together, and the banana practically fills itself in. Pairing theory or pure fun? Both.

Purple Hands Shea Vineyard Pinot Noir meets its match in Cookie Fix’s Oatmeal Chocolate Chip Heath Bar Crunch. The wine’s dark fruit complements the chocolate, while notes of clove, cardamom, and baking spice play beautifully with caramelized toffee and toasted oatmeal. Floral, earthy nuances add complexity, and Pinot Noir’s bright acidity cuts through the cookie’s buttery richness.

Saveiro Vento do Oeste Madeira and a Bud’s Best ginger snap make a fitting fall pairing. Aged partly in used bourbon casks, the Madeira offers notes of roasted orange, vanilla, caramelized sugar, baking spice, and nuttiness that echo the cookie’s ginger, molasses, and brown sugar. Madeira’s naturally bright acidity keeps the combination from becoming overly sweet, while the ginger snap draws out the wine’s warm, roasted, and caramelized character. CONTINUED > OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/B I R M I N G HA M

Chocolatá Dark Chocolate Bonbons + Duckhorn Napa Valley Merlot

Alabama Peanut Co. Roasted Peanuts + Niepoort Tawny Port

Millie Ray’s Orange Rolls + Strawberry-Peach Vouvray Sangria

Duckhorn Merlot is a plush partner for Chocolatá’s dark chocolate bonbons. The Napa Valley wine offers dark red berries, black cherry, plum, floral notes, and spice, while French oak contributes hints of vanilla, toast, baking spice, and cocoa. Those flavors complement the dark choolate beautifully, while Merlot’s supple texture matches the bonbon’s silky richness. Rather than competing, the wine and chocolate bring out each other’s depth and complexity.

Niepoort Tawny Port and roasted peanuts make an effortless pairing. As Tawny Port ages oxidatively in wood, its fresh fruit flavors evolve into notes of dried fruit, caramel, spice, and nuts—a natural complement to roasted peanuts. The peanuts’ salt balances the Port’s sweetness, making the wine taste fruitier and rounder. Rich, nutty, sweet, and salty, it’s a simple combination that delivers all the cozy appeal of a fall dessert.

Champalou Vouvray forms the bright, balanced base for Rachel's signature strawberry-peach sangria, made with fresh fruit and Milo’s Strawberry Lemonade. The Chenin Blanc’s naturally high acidity keeps the sweetness in check, while notes of flowers, honeyed apple, pear and citrus complement the fruit. Paired with Millie Ray’s sticky orange rolls, the citrus, strawberry, peach and orchard-fruit flavors come together beautifully without becoming overly sweet.

T R E N D SE T T E R | FO O D + BE VE RAGE

ABOUT RACHEL MOBLEY

Rachel Mobley earned her WSET Level 3 Award in Wines in 2018. She continued her studies through the American Wine School, completing the research component of the WSET Level 4 Diploma with a thesis on the wine industry’s response to climate change, accepted in 2021. She spent five years at Classic Wine Company, where she led wine tastings, coordinated wine dinners, and hosted blind tastings for local wine professionals. Today, Rachel combines her passions for wine, teaching, travel, and hospitality through wine education, private tastings, and consulting, as well as smallgroup tours to wine regions in Oregon, Argentina, and Italy. She also created Patina, Pages & Pours, a monthly antiques weekend road trip featuring Southern towns, independent bookstores, art studios, curated meals and, of course, wine. A former English teacher, Rachel loves British literature, Pinot Noir, mahjong, craft projects, caftans, and antique hunting. Rachel can tailor wine recommendations to suit every palate and budget. To book a guided tasting experience or wine tour, contact Rachel at rachelhmobley@gmail.com. Rachel also offers barrel pick consultations for bourbon collectors. All featured wines can be found at Classic Wine Company in Homewood. Follow @birmingham.lifestyle on Instagram, where we will be sharing Rachel's sangria recipe.

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/B I R M I N G HA M

maple pumpkin parfait

A FALL-INSPIRED MAPLE PUMPKIN GRANOLA WITH PUMPKIN YOGURT ARTICLE BY ALYSSA LAVY, MS, RD, CDN, CPT

4. Line a large baking sheet (9 x 13 inches works well) with parchment paper and spray with nonstick cooking oil spray. Transfer oats to baking sheet and spread in a thin, even layer. 5. Bake in oven for 1 hour, mixing at 30 minutes and 45 minutes. 6. Remove oats from oven briefly. Add pumpkin seeds, chopped walnuts, cinnamon, pumpkin pie spice and remaining ¼ C pure maple syrup. Mix with a spatula and return to oven to bake for another 30 minutes, mixing halfway through. Remove from oven and allow to cool for 5 minutes before using a spatula to transfer to container. Do not wait too long to transfer granola as it can stick to the parchment paper as it cools.

maple pumpkin granola

(Yields approximately 4.5 cups or 18 – ¼ C servings)

ingredients:

• 2 ½ C rolled oats • 1 C pumpkin seeds, hulled • ½ C unsalted walnuts, chopped • 2 Tbsp canned pumpkin puree (Note: the only ingredient should be pumpkin – this is different than pumpkin pie filling) • 1 Tbsp water • 2 Tbsp avocado oil or vegetable oil • ½ C pure maple syrup, divided into 2- ¼ C servings

• • • • •

2 tsp pure vanilla extract 1 tsp ground cinnamon 1 tsp pumpkin pie spice ¼ tsp salt Nonstick cooking oil spray

pumpkin yogurt

(Yields approximately 1 C yogurt)

ingredients:

• ¾ C plain Greek yogurt of choice • ¼ C canned pumpkin puree • ¼ tsp cinnamon • ¼ tsp pure vanilla extract • 1 ½ tsp honey

granola directions:

1. Preheat oven to 250 degrees Fahrenheit. 2. Combine canned pumpkin, water, oil, vanilla extract and ¼ C maple syrup) and mix until well combined. 3. Add rolled oats and salt to wet ingredients and mix until oats are evenly coated.

C HE F ’S SE LE CT ION | FOOD + BE VE RAGE

yogurt

directions: 1. Combine all yogurt ingredients in a medium sized bowl. Top with a handful of the maple pumpkin granola, serve immediately and enjoy! Note: This granola can be stored in an airtight container and stored in a cool, dry place for up to 1 week. While this granola is made with gluten free ingredients, I recommend using certified gluten free ingredients if needed . Yogurt can be made with a suitable dairy-free alternative if you need this recipe to be dairy-free and the honey can be swapped for pure maple syrup to make the dairy-free yogurt recipe suitable for a vegan diet. The granola and the yogurt can each be enjoyed on their own, but they complement each other so nicely! This Maple Pumpkin Granola Parfait is a perfect way to celebrate autumn’s most famous flavors in a nutritious way! Pumpkin, maple syrup and warm spices, such as cinnamon and pumpkin pie spice, give cozy vibes that are traditionally found in baked goods this time of year. However, while pumpkin bread, muffins, cookies and other fall flavored baked goods are certainly delicious and should be enjoyed, this Maple Pumpkin Granola Parfait provides the satisfaction of those fall flavors in a lighter way, while providing ample protein and fiber. It is the perfect, slightly sweet and balanced way to start the day – or to enjoy anytime! Website: alyssalavy.com Instagram: @alyssalavyrd

Wander under the lights. Take it all in. Find something unexpected. Stumble upon the perfect gift. Raise a glass. Linger awhile. Enjoy dinner. Let the season surprise you. THURSDAY, DECEMBER 3, 2026 • 4—7PM

Leasing Opportunities lchase@slossrealestate.com

Community & Events eletts@slossrealestate.com

pepperplace.com

@pepperplacebham