HOME ABOUT US CONTACT US
Sign Up for Our Newsletters
 





 
Wine & Dine Weekly

  Email  


 





 
Dine Daily

  Email  



 
YouTubeInstagram
 
 
 
 
REQUEST RESERVATIONS ORDER TAKE OUT           
ORDER DELIVERY            
NEIGHBORHOODS          
FOOD GLOSSARY

Recipes

Bamboo Chef AbhiMake Chef Abhi Sainju’s momos at home.

By Jan Walsh

Photography by Beau Gustafson


Chef Abhi Sainju is a self-trained chef. As a native of Nepal he began cooking in 2006 because he could not find the same food in the U.S. that he had growing up with in Nepal. His fare first became popular with his catering business, Everest Sushi in 2013. It was one of those things many of us heard about but never had until Bamboo on 2nd opened. And now with Sainju a partner and the executive chef of Bamboo on 2nd we can all enjoy his heritage and talents. Today he shares one of the restaurant’s most popular dishes, Momos, in an easier, make at home version.
Nabeel's John Krontiras Avgolemono soup recipeJohn Krontiras shares Nabeel’s Avgolemono soup recipe.

By Jan Walsh

Photography by Beau Gustafson


Avgolemono is a creamy and bright Greek, egg-lemon soup. Yet it contains no cream.  
Perhaps the most famous of all Greek soups, Chicken soup Avgolemono is found
on the menu of most Greek restaurants, including Nabeel’s Café and Market (and is available by the quart from the Market). It is also the first course at most Greek holiday celebrations.
frank stittFrank Stitt shares Fish Paillard with fig relish recipe.

By Jan Walsh

Photography by Beau Gustafson


Today I am in the kitchen with Birmingham’s most celebrated chef, Frank Stitt. Stitt could have chosen to cook a dish that would show off his culinary skills to cook for us today. But instead he is cooking a simple, French fish dish, which we “at home cooks” can easily make. His Fish Paillard is served at Chez Fonfon and at Highlands Bar and Grill, which Stitt owns with his wife and business partner, Pardis along with their Bottega Café and Bottega Restaurant.
iron city grill chef william rogersChef William Rogers cooks Iron City’s paella in small batches.

By Jan Walsh

Photography by Beau Gustafson

The word “Paella” is derived from the word pan. Traditionally this Spanish dish is cooked in one pan, timing the addition of each ingredient so that all ingredients finish cooking at the same time. Yet The Grill at Iron City’s executive chef, William Rogers prepares paella one serving at a time, which also allows him to get creative with leftover ingredients.

dyron's gumbo recipe chef randall baldwinChef Randall Baldwin prepares gumbo at Dyron’s Lowcountry.  

By Jan Walsh

Photography by Beau Gustafson


When it comes to seafood gumbo, I want dark rue, perfect piquancy and very little rice. And I have found none better anywhere than the gumbo at Dyron’s Lowcounty. The Seafood Gumbi is a cult dish here at Dyron’s, which the “regulars” can’t get enough of—no matter the season.


gianmarco's giani grass fed beef recipeGiani Respinto shares secrets to GianMarco’s grass fed steak.

By Jan Walsh

Photography by Beau Gustafson


GianMarco’s Restaurant recently added 100% Grass Fed, Joyce Farms beef to the menu. No hormones, antibiotics, animal by-products, grain, nor GMOs are ever fed to Joyce Farms Naked Grass Fed Beef. GianMarco’s serves this scrumptious steak with Brussels sprouts and Rigatoni Quatro Formaggio as a dinner special. And in the pasta dish Respinto uses Italian and French cheeses also from pasture-raised dairy.
dyron's lowcountry chef randall baldwin grilled peach salad recipe Dyron’s Randall Baldwin whips up a salad of local ingredients.

By Jan Walsh

Photography by Beau Gustafson


I just love in season salads made with local ingredients. And today at Dyron’s Lowcountry executive chef, Randall Baldwin demos a salad made with Chilton County peaches.  Sous chef Scott Cohen is also here to help. He takes over the hot grill while Baldwin executes the cool stuff. You can do the same at home by having your grill master add peaches and onion to the grill while cooking the steaks, chicken, or seafood—while you stay in the air-conditioned kitchen prepping the remaining salad ingredients. The results are an impressive yet easy to make salad that mixes hot and cold on a plate that is a beautiful mix of fruit, greens, onions, nuts, cheese, and balsamic.
galley and garden james boyceGalley and Garden’s James Boyce demos scallop and corn nage.

By Jan Walsh

Photography by Beau Gustafson

Executive chef James Boyce prepares Maine diver sea scallops and local corn nage. And it is such a beautiful day that we decide to cook it on Galley and Garden’s patio, surrounded by their garden.
sweet tea greek chicken recipeFeed a crowd with Sweet Tea’s baked chicken recipe.

By Jan Walsh

Photography by Beau Gustafson


Sweet Tea Restaurant is known for its comforting Southern fare. But did you know that it is  owned by Chris P. Tomaras, a Birmingham native and Chicago businessman, who founded Kronos Foods and built it into the largest Greek foods manufacturer in the United States? Thus Tomaras knows Greek food, and so does Sweet Tea. Today general manager, Tim Vakakes shares their popular Greek style baked chicken recipe.
silvertron cafe marco cooking demoThree Generations share Silvertron Café’s kitchen.

By Jan Walsh 

Photography by Beau Gustafson


The kitchen is the heart of each Italian home. And in The Silvertron Café’s kitchen, we get a taste of what it is like to be part of an Italian family. Cooking with chef Marco Morosini today are his daughter, Nora and his mother, Pinuccia Invernizzi—who is here on a visit from Lecco, on Lake Como in Northern Italy. And cooking with his mother makes more than a marvelous meal. It also stirs up some precious memories. “Every Sunday, right after breakfast, Mom started cooking. She cooked all morning long for a meal that wouldn't last more than 20 minutes!” he recalls. “It wasn't until I left home for the first time and moved to Paris that I realized what I had left behind. Then I started to really appreciate the time I had spent watching my mom and my grandmother in the kitchen.
bistro 218 chef tom saab recipeBistro 218’s Tom Saab shares a super food recipe.

By Jan Walsh

Photography by Beau Gustafson


Rabbit is a very nutritious meat. It is high in protein, amino acids, and vitamins. And it is low in cholesterol and calories. Bistro 218 chef and owner, Tom Saab’s grilled and braised rabbit recipe employs the classical techniques of braising and the redundant use of mirepoix, sometimes know as the trinity of French cookin
hot and hot fish club chris hastingsHot and Hot’s Chris Hastings shares healthy fish dish.

By Jan Walsh

Photography by Beau Gustafson


A popular New Year’s resolution for 2015 is eating GMO free. And once again Hot and Hot Fish Club is on the cutting edge—being a GMO free restaurant already. Today Chris Hastings shares his non-GMO and organic pan seared Pompano dish. This entrée is made with Sunchoke puree, crones, Swiss chard and forged oyster mushrooms.
Slice pizza and brew chef terrill vegetable soup Some of the city’s best soups are found at Slice.

By Jan Walsh

Photography by Beau Gustafson


I am always open to hearing the soup specials when eating at Slice Stone Pizza and Brew. Experience has taught me that not only does Chef Terrill Brazelton make awesome pizzas using seasonal and local ingredients, he also knows his way around a pot of soup. His French Onion—served in a bread bowl—is as good as I have ever had, maybe the best. And now that fall is in the air, local root veggies are finding their way both onto the pizzas and into the soups at Slice.
bistro-v-short-ribs-recipe-jeremy-downeyBistro V’s Jeremy Downey demos braised short ribs. 

By Jan Walsh 

Photography by Beau Gustafson


I often dine at Bistro V for the fish of the day. It is consistently marvelous. Grouper, snapper, and any Gulf Seafood in the hands of executive chef Jeremy Downey—native of Bayou La Batre—never disappoints. Yet with today’s dish we discover that Downey’s culinary talents are wider than the sea. His Braised Short Ribs are also a favorite of many at Bistro V.  Bistro V is co-owned by Downey and his partner, Emily Tuttle Shell who serves as general manager.
Satterfield's chef patrick horn pepper jelly Satterfield’s executive chef shares a personal recipe.

By Jan Walsh

Photography by Beau Gustafson


Satterfield’s new executive chef, Patrick Horn has a pepper jelly recipe that is tried and true. It is vegetarian and vegan friendly, and is simple enough for a novice cook to make at home. 
Nabeel's John KrontirasEasy and Inexpensive

John Krontiras shares a Greek recipe from his hometown, Patras.

By Jan Walsh

Photography by Beau Gustafson


Tilapia Patrina is an easy fish dish that John Krontiras both modified and named. Patrina means “from Patras,” as is the recipe. Yet his recipe uses a different type fish than the original Greek dish.
 
 
RESTAURANTS | MENUS | REVIEWS | 50 FAVORITES | VIDEOS | CHEFS | RECIPES | CALENDAR | TRAVEL
Privacy Statement | Terms Of Use
 
Copyright 2014 by Birmingham Restaurants