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Big Beautiful Berries

Find Petals from the Past's blueberries at Tria Market and Piggly Wiggly.

By Jan Walsh

Last summer I discovered the biggest and best blueberries ever at Tria Market. After taking home a couple of pints of these berries, I was grateful that no one else in my family was a blueberry lover. Juicy, sweet and delicious, it was love at first bite. And they were all mine.

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Southern Greens

John's City Diner creates a South Pacific Chicken Salad with southern, organic greens.

By Jan Walsh

Adams Produce supplies John's City Diner with organic greens and spinach. Co-owner and chef Shannon Gober shares his recipe for the Southern Pacific Chicken Salad. And for the preparation of the dish you will need the following equipment: large salad bowl, two measuring cups, ladle, tongs, small mixing bowl and rubber spatula.

Summer Salad

Veranda on Highland's popular salad keeps diners coming back for more.

By Jan Walsh
Photography by Beau Gustafson

At Veranda, executive chef Thomas Robey strives to use the freshest ingredients possible. Robey says that it is important to him to use local purveyors, to keep the money spent in the restaurant here in Birmingham to strengthen the City's economy, which hopefully for him will mean more diners at Veranda.

Spring Soup

The Gardens Cafe creates a carrot ginger soup with Snow's Bend Farm's organic carrots.

By Jan Walsh
Photography by Beau Gustafson

One year ago we began this Real Food column as an effort to support the Birmingham convivium (chapter) of The Slow Food Movement.

Baby Greens

George Reis tosses homegrown, local organics of Michael Dean Farms.

By Jan Walsh
Photography by Beau Gustafson

Ocean's chef George Reis is an experienced chef with accolades abound. Yet Reis realizes that no amount of culinary knowledge or learned technique can improve the quality of the product being prepared. "I love to buy locally grown produce, not only for the freshness but for the flavor that it adds to all of our salads and entrees," he says.

Local Scoop

Cafe Dupont creates a dreamy ice cream using Wright Dairy's cream.

By Jan Walsh
Photography by Beau Gustafson

Remember homemade ice cream? My "Pappy" made his homemade ice cream- even in winter months as we wrapped ourselves in my grandmother's handmade quilts. One bite of Cafe Dupont's ice cream brings back this memory and creates another.

Grits and Grains

Oakview Farms Granary adds local flavor to Brock's menu.

By Jan Walsh
Photography by Beau Gustafson

Brock's at Ross Bridge uses a tasty variety of Oakview Farms Granary's grits and grains. The breakfast buffet's oatmeal is made from their oats. Their grits are found in the shrimp and grits. And their cornmeal is used to make cornbread and for battering the fried oysters.

GianMarco's Crusted Alabama Goat Cheese Salad

Award winning Belle Chevre artisanal cheeses make Birmingham menus.

By Jan Walsh
Photography by Beau Gustafson

Real Food is a new column that debuted last month. It supports Birmingham's convivium of the international Slow Food movement. In a pecan shell, Slow Food is the opposite of fast food. It is grown or produced locally and arrives fresh, full of flavor.

Whole Hog

Hot and Hot Fish Club goes whole hog over Fudge Family Farms.

By Jan Walsh
Photography by Beau Gustafson

Hot and Hot Fish Club's Chris Hastings is always in search of the best, local purveyors in an effort support the local economy and bring the highest quality ingredients to his guests. And Henry Fudge and his Fudge Family Farms are the latest addition to his family of purveyors.

Full Circle Sorrel

Jones Valley Urban Farms grows sorrel for Chez Lulu's Carole Griffin.

By Jan Walsh
Photography by Beau Gustafson

During the fall of 2006 Carole Griffin spoke with Edwin Marty from Jones Valley Urban Farm about her inability to find a source for the lemony-flavored herb, French sorrel. And during spring of 2007, Jones Valley harvested its first crop of sorrel-grown specifically for Chez Lulu.

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.

Crowed Pleaser

The Bright Star's squash casserole is a popular dish made of Kontos Brothers' squash.

By Jan Walsh
Photography by Beau Gustafson

The Squash Casserole is one of the most popular dishes at The Bright Star. And it has been for many years. "We have had the pleasure of being associated with Kontos Brothers Produce for many years," business manager, Stacey Craig says. "Kontos Brothers Produce provides us with a consistently excellent yellow squash which translates to a successful dish." Chef Robert Moore shares their recipe for this comforting Southern favorite.

Fresh Filets

Salt Fine Catering's Robby Melvin catches his fish at Sexton's Seafood.

By Jan Walsh
Photography by Beau Gustafson

Robby Melvin of Salt Fine Catering cooks up a Destin Triggerfish dish. And at Sexton's Seafood he finds the freshest filets for his Destin Triggerfish and Summer Squash Ragout and Local Basil Pur�e. "When you walk in their door it smells like the ocean. It's like standing on a pier and looking out at the Gulf of Mexico, taking in the salt air. That is how fresh all of their fish is," Melvin describes. "Their commitment to quality comes through not only in their impeccable seafood, but in the way they butcher and store it, and in their customer service." Melvin also realizes that it is impossible to make superior dishes with inferior products, so he shops at Sexton's for their fresh, high quality seafood.

Satsuma Squeeze

Chef Shelby Adams squeezes Petals from the Past's satsumas.

By Jan Walsh
Photography by Beau Gustafson

Grey House Grille's executive chef, Shelby Adams uses satsumas from Petals of the Past for his Thanksgiving side dishes. Satsumas (sat-SOO-muh) are a kind of citrus similar to mandarin oranges. "I am quite familiar with this fruit because they grow a lot in Louisiana. And while I was at Commander's Palace, we were able to get great satsumas from a farm in Plaquemines Parrish where Petals from the Past got their trees," Adams explains.

Best of Bass

Catch the whole striped bass at Icon Restaurant and Bar.

By Jan Walsh
Photography by Beau Gustafson

Inland Seafood supplies Icon Restaurant and bar's Executive chef Benjamin Leingang with whole striped bass. And Leingang makes a delicious dish of this beautiful fish.

True Blue

McEwen and Son's Blue Corn Grits make the menu at Little Savannah.

By Jan Walsh
Photography by Beau Gustafson

Chef Clif Holt offers grits or polenta on his menus at Little Savannah. And his favorite is McEwen & Son's Blue Corn Grits. "A few years ago, I was searching for blue cornmeal to make tortillas with, but finally gave up," Holt says. "Then one day at the Pepper Place Farmers Market, I stumbled over Frank McEwen's and his grits, and the rest is history. I haven't met a soul yet who has tasted the blue corn grits and wasn't immediately taken by them."

Organic Eggplant

Dave Garfrerick's vegetables inspire Standard Bistro's menu.

By Jan Walsh
Photography by Beau Gustafson

Standard Bistro is known for serving the freshest of fare, cooked to perfection. And Dave Garfrerick's organic vegetables are a staple on their menu. "Seeking out the highest quality ingredients is the most important job of a chef," Standard Bistro's executive chef and general manager, Alan Martin explains. "Dave Garfrerick's organic vegetables-heirloom tomatoes, super sweet corn, baby squash, squash blossoms, eggplant, peppers, little French green beans, baby lettuces, and greens frequent our tables. The care and attention given is evident in the pristine quality and superb flavors. I am always inspired working with Dave's locally grown, organic vegetables."

Bottega's Charred Onion Dip

Standard Bistro's - Chocolate Molten Cake Recipe

Satterfield's Vegetable Terrine with Tomato Consume Aspic and Pea Tendrils

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