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Recipes - Appetizers

bistro 218 tom saabSpring Salad

Chef Tom Saab shares Bistro 218’s West Indies Salad.

By Jan Walsh

Photography by Beau Gustafson

Can’t cook? No sweat. Prepare Bistro 218’s West Indies Salad without a stove. “This salad originates in Mobile Alabama and is our homage to Alabama cuisine,” Chef and Owner, Tom Saab describes. Bistro 218’s version of West Indies Salad adds the tasty additions of aioli and tomato to the traditional recipe. Yet crab remains the star of this dish with its delicate flavor shining through. “When cooking with crabmeat at Bistro 218 we strive to not mask the flavor with seasonings or fat.” And he achieves excellence in this delightful dish.
George Reis 5 point oyster bar Chef George Reis prepares Alabama oysters at 5 Point Public House Oyster Bar.

By Jan Walsh

Photography by Beau Gustafson

Chef George Reis has shucked many an oyster at Ocean Restaurant. But today we are shucking and frying Alabama oysters next door at his new restaurant, 5 Point Public House Oyster bar. Here Reis serves his succulent oysters with two special touches, his own house made hot sauce and house made crackers.

satterfield's patrick horn spicy tomato jam recipePatrick Horn preps his award winning jam at Satterfield’s.

By Jan Walsh

Photography by Beau Gustafson

This summer, executive chef, Patrick Horn of Satterfield’s Restaurant won a first place ribbon in The Great Alabama Tomato Recipe Contest. The contest was hosted by Les Dames d'Escoffier Birmingham, a worldwide philanthropic society of professional women leaders in the fields of food, fine beverage, and hospitality. Today he shares his condiment cooking procedure and recipe, which can also be made in larger quantities and preserved by canning for year round enjoyment.

Lobster Lover


Shula's Flash Fried Lobster in 10 Simple Steps

By Jan Walsh

Photography by Beau Gustafson

I have an ongoing, and well publicized, love affair with Shula's Flash Fried Lobster. After covering it in Birmingham magazine's "One Dish" column and in "The Birmingham 100" for 2008, I am back for more. Today I want to learn the secrets of how executive chef of both Shula's Steak House and The Wynfrey Hotel, Rick Daidone prepares this wonderful dish.

Lady's Fingers

Hot and Hot Fish Club's Idie Hastings shares pickled okra recipe and techniques. 

Lovely Lobster

George Reis shares his secret seasoning and grilling technique for lobster tails.

Caviar Dip

John Krontiras whips up a bowl of Nabeel's Taramasalata Dip. 

Hot and Hot Tomato Salad

Recipe courtesy Chef Chris Hastings

GianMarco's Crusted Alabama Goat Cheese Salad 

Award winning Belle Chevre artisanal cheeses make Birmingham menus.

Satterfield's Vegetable Terrine with Tomato Consume Aspic and Pea Tendrils
Bottega's Charred Onion Dip

Frank Stitt shares a favorite Bottega Cafe appetizer.
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