OVER THE MOUNTAIN JOURNAL
Thursday, January 12, 2017 • 25
FOOD
‘It Is a Good Time to Be Cooking in Alabama’ What do you see happening on the Birmingham food scene?
I see more and more Alabama farmers growing organically or at least sustainably, and the produce has never been so flavorful and beautiful. Surprisingly, the winter season is especially rich with all kinds of greens -- collards, kales, turnip, Swiss chard, spinach, dandelion and other cool weather crops: carrots, turnips, rutabagas, beets, radishes, etc. There are also local producers such as Marble Creek producing and
processing their own free range chickens of incredible quality. It is a good time to be cooking in Alabama. Are there any current food trends that you’d like to see disappear in 2017?
Foams, freeze-dried granules, undercooked egg whites that were darlings of the molecular gastronomy craze are falling out of favor and none too soon for me. Another trend we could do without is rude bartenders. There is nothing wrong with being gracious and polite. ❖
Frank Stitt
FRANK STITT
Nationally known chef Frank Stitt, along with his wife and business partner, Pardis, owns the highly acclaimed Birmingham restaurants Highlands Bar & Grill, Bottega Restaurant and Café, and Chez Fonfon. The James Beard Foundation named him Best Chef of the Southeast in 2001, and he was nominated for Outstanding Chef in 2008. Highlands Bar & Grill has been nominated for the Foundation’s prestigious award for Outstanding Restaurant each year since 2009. Stitt also received the Lifetime Achievement Award from the Southern Foodways Alliance and was inducted into the Alabama Academy of Honor in 2009, the most distinguished award given to an Alabamian. In 2011, Stitt was inducted into Esquire magazine’s Restaurant Hall of Fame and to the James Beard Foundation’s “Who’s Who of Food and Beverage in America.”
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Bill Priddy • (205) 212.8564 • bpriddy@arcrealtyco.com