Recipes

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.

Eli Markshtien

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.

Village Tavern Mary GracePack a picnic with Village Tavern’s deviled eggs.

By Jan Walsh

Photography by Beau Gustafson

       
Summertime, and Village Tavern’s Corporate Chef, Mary Grace Viado makes the cooking easy. She shares her recipe for pimento cheese deviled eggs. They are prefect for a summertime picnic or family gathering and pair well with Village Tavern’s Cubano Sliders.

frank stittFrank Stitt shares Fish Paillard with fig relish recipe.

By Jan Walsh

Photography by Beau Gustafson


Today I am in the kitchen with Birmingham’s most celebrated chef, Frank Stitt. Stitt could have chosen to cook a dish that would show off his culinary skills to cook for us today. But instead he is cooking a simple, French fish dish, which we “at home cooks” can easily make. His Fish Paillard is served at Chez Fonfon and at Highlands Bar and Grill, which Stitt owns with his wife and business partner, Pardis along with their Bottega Café and Bottega Restaurant.

gianmarco's giani grass fed beef recipeGiani Respinto shares secrets to GianMarco’s grass fed steak.

By Jan Walsh

Photography by Beau Gustafson


GianMarco’s Restaurant recently added 100% Grass Fed, Joyce Farms beef to the menu. No hormones, antibiotics, animal by-products, grain, nor GMOs are ever fed to Joyce Farms Naked Grass Fed Beef. GianMarco’s serves this scrumptious steak with Brussels sprouts and Rigatoni Quatro Formaggio as a dinner special. And in the pasta dish Respinto uses Italian and French cheeses also from pasture-raised dairy.
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’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

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.