Dads love Frank Stitt’s Father’s Day fare at home.
By Jan Walsh
For Father’s Day weekend we start with Chez Fonfon curbside and finish with Bottega’s Father’s Day dinner to go.
On Father’s Day Eve, Kev and I enjoy Shrimp BLT, Heirloom Tomato Salad, and Salad Fonfon. The Shrimp BLT was overfilled with succulent Gulf shrimp, fresh Bibb lettuce, dead ripe, juicy tomatoes, and crisp bacon. The textures and flavors meld together fabulously. Highly recommended! It comes with their crisp house made chips. But who can order Fonfon without their famous pommes frites? So, we added both to round out the plates. Sometimes the best choice is not choosing. Given I could not choose between the two salads, I combine them into one bowl—making one marvelous salad. This beautiful bowl included a variety of heirloom tomatoes, farm egg, radishes, walnuts, grilled red onion, basil, as well as two cheeses, chèvre and blue.
On Father’s Day, Joe and Peggy come from Oneonta, and Jordan comes from the Coast—all arriving at once, while Kev is on his run to pick up Bottega’s feast for Father’s Day. Knowing the appetites of my family and not knowing how much food will be included, I made twice baked potatoes, deviled eggs, and a tray of crudites to add to Bottega’s meal. But it was not necessary… A pan of pieces of Joyce Farms. golden, crisp fried chicken and generous slices of tender, juicy, roast prime beef rib with creamy horseradish were more than we could eat—providing leftovers the next day. And everyone raved over the chicken both days. Accompanying the proteins were a delightful tomato and cucumber salad, pink eye peas bursting with farm freshness, an absolutely incredible zucchini, corn, and basmati rice gratin (wish I had this recipe), along with Dol’s jalapeno and green onion cornbread. And for dessert, I whipped up some fresh cream to top off Dol’s delectable Almond Financier with Chilton County peaches and blackberry compote. What a meal!