 Frenchies Bread
I got my first bite of Frenchies at Tasting TBL.
By Jan Walsh
Frenchies will be a multidimensional, Frnech restaurant. In addition to the restaurant and bar, the space will include a late-night bar and al fresco event space, pâtisserie and café for breakfast and lunch, full-service catering options, and e-commerce meal delivery for businesses and families.
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 The Silvertron Cafe’s Marco Morosini demos basic risotto.
By Jan Walsh
Photography by Beau Gustafson
Risotto is a versatile and nutritious Italian dish that can be served as a first course or main dish. A key component of making risotto is the selection of the flavoring ingredient, which can be veggies, seafood, mushrooms, or any ingredient you choose. The chosen ingredient’s flavor characteristics become synthesized into the risotto as it is cooked. Make this dish your own by substituting the green peas with your favorite food. Then make another variation by experimenting with a different flavoring ingredient.
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Frank Stitt's Winter Vegetable Cocotte
Local Flavor
Make a u-turn at the drive thru and savor "slow foods" of Alabama.
By Jan Walsh
The Slow Food Movement just sprouted a Birmingham convivium (chapter). Frank and Pardis Stitt began the local movement in an effort to champion the Southern foods and food traditions of Alabama. In a "pecan shell," Slow Food is the opposite of fast food. It is not ordered through a microphone to a faceless menu board with a loud voice anxious to add fries or super-size. Slow Food is grown or produced locally and arrives fresh, full of flavor.
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