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Recipes

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.
primeaux chef ric trent cooking videoPrimeaux Cheese and Vino’s Ric Trent demos a delightful dish.

By Jan Walsh

Photography by Beau Gustafson


Primeaux Cheese and Vino is one of my favorite restaurants. Located at The Summit, they are open for lunch, dinner, and Sunday brunch. But they are also a wine and artisanal cheese, and gourmet food shop. And today we stretch the restaurant further, making their kitchen the stage for our video and photo shoot as executive chef, Ric Trent shares his recipe for herb crusted rack of lamb with Papardelle pasta, rainbow chard, with oyster mushrooms and Prosciutto Dijon cream.


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. 
Bellini's chef matt lagaceBellini’s chef Matt Lagace shares his grouper picatta.

By Jan Walsh

Photography by Beau Gustafson

Does the thought of cooking an expensive cut of fish scare you? Chef Matt Lagace to the rescue. Today he shares his Black Grouper Picatta recipe for us home cooks to try. And if I can do it, you can too.
Dram chef Ben kirk grilled cheeseChef Ben Kirk shares his mostarda recipe at Avo and Dram.

By Jan Walsh

Photography by Beau Gustafson


Mostarda is an Italian accompaniment. It is made of candied fruit and mustard flavored syrup. Historically it was served as an accompaniment to boiled meats yet in modern times it has become popular with cheese. At Dram Whiskey Bar, executive chef, Ben Kirk pairs it with their famous Grilled Cheese—made of cheddar, “preacher ham,” and arugula. Kirk also suggests presenting it on a gourmet cheese plate, charcuterie plate, and with pork. In the chef demo video he also discusses how to make it more of a sauce for the pork.
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.
 
 
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