 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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 Poulet de Bresse Primer
Hunter Chicken Course at Tasting TBL
By Jan Walsh
Hunter Chicken is our incredible entrée course at Tasting TBL tonight. Fit for a king? The story goes that Henry IV, having stopped off at Bresse following an accident with his carriage, tasted a poulet de bresse and commanded it be added to his menu.
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 Contagious Dish
A good food photo goes viral, triggering recipe requests.
By Jan Walsh
I recently purchased 10 vintage crab ramekins from the 1940s to make deviled crab. I crave it at but don’t find it often in restaurants. After scouring the internet for five-star recipes, I took a little bit of this and a little bit of that to create my own.
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 Sweet Treat
Pastry Chef Dolester Miles shares recipes, tips, and techniques.
By Jan Walsh Pastry Chef Dolester Miles has been one busy lady since she was named, Outstanding Pastry Chef, 2018 by James Beard Foundation Awards. But she took time to share her pastry kitchen with me today, making strawberry crostata. And we have as my special guests, Kate Hartman and Rima Hartman, who were the winners of this “Behind The Scenes” experience auction lot from the Birmingham chapter of Les Dames d’Escoffier’s annual fund raiser, Southern Soirée.
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 Bottega Cafe and Chez Fonfon's Coconut Pecan Cake Recipe Make pastry chef, Dolester Miles' famous cake for the holidays. By Jan Walsh It happens every year. People want Bottega Cafe and Chez Fonfon's famous coconut and pecan cake for their holiday dessert. And if you order early, it can happen. But many procrastinators wait until the last minute and some even ask me if I can get one for them. How about this instead? Try baking it at home. Thank you, Frank Stitt for sharing the recipe with us at Birmingham Restaurants.
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 Bottega’s chefs, Frank Stitt and John Rolen make pasta a delicacy.
By Jan Walsh Photography by Beau Gustafson Silk Handkerchiefs, a crab and veggie stuffed pasta, is one of my favorite dishes at Bottega Cafe. And today I am in the kitchen at Bottega Restaurant with executive chef, Frank Stitt and chef de cuisine, John Rolen—watching their performance of making, rolling, cutting, cooking, folding, and stuffing these pasta delicacies. For this farm to table pasta dish, Stitt sources the eggs from his and wife, Pardis’ farm, Paradise Farm. The cherry tomatoes came from Harvest Farm, and the crabmeat is from Greg Abrams Seafood.
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 Chef Abhi synthesizes a world of flavors in this dish.
By Jan Walsh Photography by Beau Gustafson Chef Abhi Sauju is cooking for us today at Abhi Eatery and Bar. Here Sauju shares his recipe and procedure for chicken rendang, a dry chicken curry dish is rich in flavor and a hint of spice. Abhi is located at The Summit and is one of Sauju’s two new restaurants, including Mo:Mo: located at Pizitz Food Hall.
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 Bistro V’s Jeremy Downey sears grouper and sautés spring vegetables.
By Jan Walsh Photography by Beau Gustafson Forgo the summer fish fry. Try executive chef and partner of Bistro V, Jeremy Downey’s healthy, seared grouper with local spring vegetables instead. And experiment with a French chervil pistou to top it off. Downey describes it as the perfect topping to most spring dishes.
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 George Reis creates a healthy and tasty spring dish.
By Jan Walsh Photography by Beau Gustafson Executive chef and owner of 5 Point Public House and Ocean creates braised rabbit with spring vegetables and fava beans. Reis finds rabbit similar to chicken in both its health benefits and its meatiness. He invites you to try his recipe and techniques at home.
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Chef Eli Markshtien shares Israeli family recipes. By Jan Walsh Photography by Beau Gustafson When Eli Markshtien, wife, Laurel and family, moved to Birmingham he could not find an Israeli restaurant. So he opened Eli’s Jerusalem Grill and began cooking his grandmother's recipes. The eatery was an instant success with people of all cultures and those who want to eat organic.
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