Alabama Innovators Dinner
ALABAMA CHEFS GATHER IN CELEBRATION OF CULINARY CAMARADERIE
Birmingham, AL (May 29, 2013) – Hot and Hot Fish Club will be hosting an exclusive ten-course dinner to celebrate the next generation of Alabama’s food leaders on Monday, June 17th. The best of culinary talent in and around Birmingham will partner with their favorite local purveyor to present the Alabama Innovators Dinner benefiting the Bocuse d’Or USA Foundation, an organization that Chef Chris Hastings is very passionate about as an active Culinary Council member. All but one of the participating chefs are graduates of Hot and Hot Fish Club’s kitchen that have gone on to operate other successful kitchens.
Featured chefs are as follows: Sedesh Boodram of Hot and Hot Fish Club, Chris Harrigan of Stone’s Throw Bar and Grill, Rob McDaniel of SpringHouse, Robby Melvin of Southern Living’s Test Kitchen, Mauricio Papapietro of Brick and Tin, Mac Russell of Shindigs Food Truck, Bill Schleusner of The Rawls Restaurant, Chad Schofield of Shindigs Food Truck, Brian Somershieldof El Barrio, and Chris Zapalowski of Homewood Gourmet.
Pax Mahle of WindGap Wines, Rajat Parr of Michael Mina Group and Harry Root of Grassroots Wine will be the wine experts for the dinner and will carefully pair each course.
Bocuse d’Or USA, led by Chef Daniel Boulud and Chef Thomas Keller, aims to build a sustainable community of young American chefs that are knowledgeable and confident in their career pursuits and will be life-long ambassadors of quality and excellence in the world of gastronomy. The Foundation funds the competitions and scholarships through unique special events like ours.
This rare representation of culinary camaraderie in our great state, sponsored by Royal Cup Coffee, Alabama Tourism Department and Alabama Power, has been very well received. General admission seats have already sold-out, but a waiting list is now available. More information about the event can be found at www.hotandhotfishclub.com.
Idie and Chris Hastings are co-owners of Hot and Hot Fish Club in Birmingham, Alabama. Opened in 1995, it was one of the first farm-to-table restaurants east of the Mississippi. In 2012, Chef Hastings received the James Beard Best Chef: South award.
Image via Hot and Hot Fish Club
Stay tuned for photos from this fabulous event!
Emily White, Hot and Hot Fish Club, email@example.com, 205-933-5474