Great food writing, like great food, leaves you stuffed, but still wanting more.

In August, we featured Birmingham’s Best Eats, a daily look at food around town. Our team of bloggers shared new recipes, cooking ideas, restaurants, even obscure food finds. I learned so much from them that I wanted to pass along the lessons from the series.

1. One of Birmingham’s hidden strengths is food. Living here makes it somewhat difficult to gain perspective, but Birmingham is a destination for dining. The metro area is written up regularly by travel writers in national and regional publications. Sure, the obligatory civil rights struggles are always mentioned, but usually followed by a rave about a Frank Stitt operation or a barbecue joint in town.

We continue to find our way as a city, in direction, in leadership, in education, in jobs. But in food, we are strong. We boast diversity in types, prices and ethnic choices. We continue to expand in both homegrown and chain restaurants.

And more importantly, we value the importance of knowing food well. What is food’s true cost? Where did it come from? How was it prepared? How do we make it better at home?

2. We have much more to learn (and teach) when it comes to food. Many of my friends are foodies. As such, it’s easy to assume everyone knows their way around the kitchen or a menu.

During our special Best Eats live chat, I was reminded that while interest has grown in different ways to nourish ourselves, uncertainty remains a common deterrent. So if you’re looking to try a new type of dining — Indian, sushi, soul food — you might not immediately run to the nearest restaurant and attempt to decipher the menu.

If you don’t cook regularly, you might feel overwhelmed at trying a complicated new recipe. Talking about all these Birmingham food options is fine and wonderful — unless everyone isn’t speaking the same language.

As food bloggers, we must continue to reach out to those who want to learn more but aren’t sure about the next step. And we must share everything we can about food, everything we love about growing it, cooking it, eating it.

If you want to learn more about food, ask questions. Have a friend go with you to that untried restaurant to help you make good choices on the menu. Take a class, visit a farmer’s market and write about your experiences online.

3. We’ve barely begun. We covered a lot of territory in 31 days. But we also left a lot unsaid.

• What is a food desert, and how does this affect Birmingham? Who is working on the issue?
• Who are the up-and-coming professional chefs in town?
• Where are the best places to take cooking classes?
• Which farmer’s market has the best selection? the best prices? the most variety?
• What Birmingham needs in terms of dining options is …

Maybe you can be the next great food blogger to answer these questions.

If you love food, join us at the table. We have plenty of room.

What do you want to explore when it comes to Birmingham’s best eats? Let us know in the comments.

• • •

Hungry for more? Check out the menu of Birmingham’s Best Eats!

Photo by Kenny Louie, Creative Commons 2.0 license.

Roast Pork Loin Stuffed with Rosemary, Bacon, and Onions,
from a recipe in “Frank Stitt’s Southern Table.”
Photos by Jason Horn.

By Jason Horn

I make a dish a week (or so) from “Ad Hoc at Home,” by Thomas Keller, arguably America’s greatest chef. Everything’s made from scratch, using time- and labor-intensive methods.

It is my summertime personal quest, The Thomas Keller Challenge, documented on the Messy Epicure.

But how would Keller fare against Birmingham’s indisputably best chef, Frank Stitt?

The plan

1. Choose similar recipes from “Ad Hoc at Home” and “Frank Stitt’s Southern Table” [aff. links]: stuffed pork roast and coconut cake.
2. Spend a day-and-a-half in an orgy of cooking.
3. Have foodie friends over to judge the fracas.

The results

I’m sad to report that our hometown contender put up a valiant effort, but came up short.

Both roasts were delicious, but Keller’s version was legendary, while Stitt’s recipe merely great. I think the brining in Keller’s instructions left the pork perfectly moist. The fig and balsamic jam stuffing was sublime as well.

Stitt won the cake battle, though only by a nose. Both versions had some issues: Keller’s cake is a bit dry, while Stitt’s cake collapsed after baking (this seven-layer cake had just five layers). Of the near-identical meringue frostings, Keller’s recipe is much easier to make. My ultimate coconut cake would pair Stitt’s pastry-cream filling and rich cake with Keller’s meringue.

Recipes, after the jump …

• • •

Fig-Stuffed Pork Loin
(adapted from Thomas Keller’s “Ad Hoc at Home”)

• Preparation time: 11 hours
• Cooking time: 1 hour
• Servings: 6

Ingredients

For fig and balsamic jam:

• 1 pound figs, stems removed and coarsely chopped
• 3/4 cup granulated sugar
• 1/4 cup balsamic vinegar
• 1/2 teaspoon black peppercorns, tied in a piece of cheesecloth
• Fresh lemon juice

For pork brine:

• 6 tablespoons honey
• 12 bay leaves
• 3 rosemary sprigs
• 1/2 bunch thyme
• 1/2 bunch flat-leaf parsley
• 1/2 cup garlic cloves, crushed, skin left on
• 2 tablespoons black peppercorns
• 1 cup kosher salt

For pork loin:

• One 2.5-pound pork loin roast
• 1 large fennel bulb
• Canola oil
• 1/2 cup ciabatta or other artisan bread, cut in 1/2-inch cubes
• 1 teaspoon minced garlic
• 1 tablespoon finely chopped shallot
• 1/4 cup chicken stock
• 1/2 teaspoon finely chopped thyme
• Kosher salt and ground black pepper

Fig and balsamic jam: Combine figs, sugar, vinegar and peppercorns in a large saucepan. Bring to a simmer over medium-high heat, then lower the heat to a simmer and cook, stirring gently, until jam reaches 215 to 220 degrees on a candy thermometer.

Remove from heat, remove peppercorns with cheesecloth, and stir in lemon juice to taste. Spoon into jars or other container, cover, let cool to room temperature, and store in refrigerator up to 1 month.

Pork brine: Combine all pork brine ingredients with 8 cups water in a large pot. Cover, bring to a boil, and boil 1 minute, stirring to dissolve salt. Let cool completely, then chill in refrigerator before use.

Pork loin: Pour cold pork brine into a container large enough to hold pork loin, and add pork. Refrigerate 10 hours.

Preheat oven to 350 degrees. Place a roasting rack in a small roasting pan and put in the oven.

Remove pork from brine and rinse under cold water (discard brine). Pat pork dry with paper towels. Cut halfway into pork lengthwise, then turn knife and cut a bit further so the roast can be held open. Let rest while preparing stuffing.

Remove stalks and root end from fennel. Separate bulb into individual layers, and cut into batons about 1-1/4 inch long by 1/2 inch wide. Set aside 1/2 cup fennel (reserve the rest for another use).

Heat a small amount of canola oil in a medium frying pan over medium heat. Add bread and cook, tossing to brown on all sides, 1 to 2 minutes. Remove bread from pan.

Pour off any excess oil from pan, add fennel, and cook until tender with a bit of crunch, 2 to 3 minutes. Add garlic and shallot, and cook 1 minute. Stir in 1 cup Fig and Balsamic Jam and warm through, then add bread, chicken stock and thyme, and season to taste with salt and pepper.

Place stuffing into cavity in pork, close it back into a round shape, and tie with kitchen twine to hold it together (as shown in photo).

Season pork on all sides with salt and pepper. Heat some canola oil in a large frying pan over medium-high heat until smoking. Place pork in pan and brown on all sides, 2 to 3 minutes per side.

Transfer pork to roasting pan, and roast 30 to 40 minutes or until internal temperature is 135 to 140 degrees (it will be slightly pink). Remove from oven and let rest 30 minutes. Remove string, and slice loin into 1/4-inch slices.

• • •

Roast Pork Loin Stuffed with Rosemary, Bacon and Onions
(adapted from “Frank Stitt’s Southern Table”)

• Preparation time: 1-1/2 hours
• Cooking time: 65 minutes
• Servings: 8

Ingredients

• 1/2 pound bacon, cut into 1-inch pieces
• 4 medium onions, cut into 1-inch dice
• 2 cups crustless day-old French bread, cut into 1-inch cubes
• 2 cloves garlic, finely chopped
• 2 sprigs rosemary, leaves removed and finely chopped
• 1 bunch flat-leaf parsley, finely chopped
• 1-2 tablespoons chicken broth
• Salt and pepper
• 1 center-cut boneless pork loin roast (about 4 pounds)

Preheat oven to 450 degrees. Place bacon and onions in a roasting pan and roast, stirring occasionally, until onions are slightly golden and bacon is semi-crisp, about 15 minutes. Transfer, with all drippings, to a bowl, and set roasting pan aside. Add bread, garlic, rosemary, parsley and broth, and season to taste with salt and pepper. Let cool.

Cut halfway into pork lengthwise, then turn knife and cut a bit further so the roast can be held open. Place stuffing into cavity in pork, close it back into a round shape, and tie with kitchen twine to hold it together (as shown in photo in previous recipe).

Season pork with salt and pepper, place in reserved roasting pan, and roast 20 minutes. Turn oven down to 325 degrees, and roast 30 minutes, or until internal temperature reaches 140 to 145 degrees. Remove from oven, place pork on a rack set over a platter, and let rest 5 to 10 minutes.

Remove twine, slice pork 1 inch thick, and serve two slices on each plate.

• • •

Coconut Cake
(adapted from Thomas Keller’s “Ad Hoc at Home”)

• Preparation time: 1-1/2 hours
• Cooking time: 40 minutes
• Servings: 10 to 12

Ingredients

For cake:

• One 15-ounce can coconut milk
• 1-1/2 teaspoon vanilla extract
• 3 cups cake flour
• 1 tablespoon baking powder
• 3/4 teaspoon kosher salt
• 3/4 cup egg whites (about 6 large eggs)
• 2 cups sugar, divided
• 1-1/2 sticks (6 oz.) unsalted butter, at room temperature
• 2 cups shredded unsweetened coconut

For meringue:

• 1-1/4 cups sugar
• 3 large egg whites, at room temperature
• 1/2 teaspoon vanilla extract

Cake: Bring coconut milk to a simmer over medium heat and simmer, whisking occasionally, until reduced to 1 cup. Pour into a small bowl set atop an ice bath. When milk is cool, remove from ice bath and stir in vanilla. Set aside.

Preheat oven to 350 degrees. Line the bottom of two 9-inch cake pans with parchment paper, butter the paper and sides, and coat with flour, tapping lightly to remove excess.

Sift together cake flour, baking powder and salt in a bowl. Set aside.

Whip egg whites until frothy in an electric mixer fitted with whisk attachment on medium speed. With mixer running, add 3/4 cup sugar, increase speed to medium-high, and whip to medium peaks. Transfer whites to a separate bowl, and clean mixer bowl. Switch mixer to paddle attachment.

Beat butter on medium speed to soften, scrape down bowl, add remaining 1-1/4 cups sugar, and beat on medium speed until light and creamy, stopping to scrape down sides as needed.

Add half of flour mixture to butter mixture, and mix on medium-low until mostly combined. Add half of coconut milk, and mix until mostly combined. Repeat with remaining flour, then remaining coconut milk. Remove bowl from mixer and scrape down sides with a spatula, mixing lightly until just combined.

Gently fold egg white mixture into batter by thirds. Divide batter evenly between prepared pans and gently smooth. Bake until a cake tester inserted in center of cakes comes out clean, 26 to 28 minutes.

While cakes bake, spread coconut on a baking sheet. Bake until lightly toasted, 6 to 8 minutes. Transfer to a small bowl and let cool.

When cakes are done, remove from oven, and cool in pans on a cooling rack about 10 minutes. Remove from pans, and let cool completely.

Meringue: While cakes cool, combine sugar and 3 tablespoons water in a small saucepan and cook to 220 degrees (use candy thermometer) over medium heat, stirring just until sugar dissolves. While sugar syrup cooks, whip egg whites to soft peaks in an electric mixer fitted with whisk attachment on medium-high speed. With mixer running, pour sugar syrup into mixer bowl in a slow stream. Add vanilla, and whip until stiff peaks form and bowl is cool.

Position one cake layer in center of a cake plate. Spread a 1/3-inch-thick layer of meringue on top. Sprinkle lightly with toasted coconut. Top with second cake layer, and frost sides and top of cake with remaining meringue. Sprinkle remaining coconut on sides and top of cake.

• • •

Seven-Layer Coconut Cake
(adapted from “Frank Stitt’s Southern Table”)

• Preparation time: 5-1/2 hours
• Cooking time: 1 hour
• Servings: 12 to 14

Ingredients

For pastry cream:

• 4 cups half-and-half
• 1 cup shredded unsweetened coconut
• 1 cup plus 2 tablespoons sugar
• 1/2 cup cornstarch
• 7 large egg yolks
• 5 tablespoons cold unsalted butter, sliced
• 1 teaspoon vanilla extract

For cake:

• 4 cups cake flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3 sticks (3/4 pound) unsalted butter, at room temperature
• 2 cups sugar
• 8 large egg yolks
• 1-1/3 cups sour cream
• 2 teaspoons vanilla extract

For frosting:

• 3 large egg whites
• 1-1/2 cups sugar
• 2 teaspoons light corn syrup
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract
• 3/4 to 1 cup shredded unsweetened coconut, lightly toasted (bake at 300 degrees for 10 to 15 minutes or until golden brown)

Pastry cream: Combine half-and-half and coconut in a large saucepan, and bring to a simmer over medium heat. Turn off heat, cover, and steep 30 minutes.

Combine sugar and cornstarch in a small bowl, whisking to break up lumps. Set aside.

Place half-and-half mixture back on medium heat. (If it starts to boil while doing next steps, remove from heat.) Beat egg yolks in a medium bowl. Whisk sugar mixture into yolks a little at a time until mixture is smooth and thick. Whisk about 1-1/2 cups hot half-and-half mixture into yolk mixture to temper, then add to remaining half-and-half mixture. Cook over medium heat, whisking constantly, until thick, about 10 minutes (should register 175 degrees on a thermometer). Do not allow to boil.

Remove from heat, transfer to a bowl, and whisk in butter and vanilla until butter melts. Cover with plastic wrap directly on surface of the pastry cream, and refrigerate at least 4 hours, up to 3 days.

Cake: Preheat oven to 350 degrees. Grease and flour two 9-inch cake pans.

Sift together flour, baking powder, baking soda and salt, and set aside.

Cream butter and sugar on high speed in an electric mixer fitted with paddle attachment until light and fluffy. Reduce speed to medium, and add egg yolks. Add sour cream and vanilla, and mix until combined, stopping to scrape down sides of bowl if necessary. Reduce speed to low, and add flour mixture a little at a time, beating until combined after each addition. Scrape down bowl after all flour mixture is added, and mix until no lumps remain.

Divide batter evenly between prepared pans. Bake until cake springs back when pressed lightly and a cake tester inserted in center comes out clean. Remove from oven, and let cool completely in pans on a cooling rack.

Oops, this cake fell!

Remove cakes from pans, and chill in freezer a few minutes. Using a long serrated knife, slice each cake into four even layers, about 1/2 inch thick. (You will end up with eight layers, one extra in case of breakage.)

Place a layer in the center of a cake plate, and spread with a 1/2-inch-thick layer of pastry cream. Top with another layer, and spread with pastry cream. Repeat for a total of seven layers (no pastry cream on top layer). Chill cake in freezer while preparing frosting.

Frosting: Combine egg whites, sugar, corn syrup and salt in a large heat-proof bowl. Set over a saucepan of boiling water, and whip on medium speed with a handheld electric mixer 4 minutes. Turn mixer to high, and whip 3 minutes more or until mixture has doubled in volume. Transfer to a separate bowl, add vanilla, and whip 3 minutes more or until cool.

Frost sides and top of cake, and sprinkle with coconut.

• • •

Also:

• Sugar and Spice by Celeste
  • Frank Stitt’s Pizza with Mushrooms, Butternut Squash and Wilted Greens
  • Thomas Keller’s Grilled Asparagus with Prosciutto, Fried Bread, Poached Egg and Aged Balsamic Vinegar
• Bhamwiki: Frank Stitt
• Southern Foodways Alliance: Lifetime Achievement Award for Frank Stitt

• • •

Jason Horn (@messyepicure) is a Birmingham writer, sometime culinary student and big fan of zombie movies who blogs at The Messy Epicure.

• • •

Hungry for more? Check out the menu of Birmingham’s Best Eats!

In creating a recipe that best represents Alabama, I couldn’t help but think of the shrimp from the Gulf of Mexico. The quality of the shrimp hasn’t suffered one bit despite the recent BP oil spill disaster.

I came up with Greek Salad with Gulf Shrimp, a simple, yet perfectly matched summer salad that takes a cue from Birmingham’s rich Greek culture.

The salad alone isn’t necessarily special, but the sweetness coming from the grilled shrimp adds another layer of flavor you can get only from the Gulf. For another great taste, try grilling these shrimp with Old Bay or Creole seasoning.

• • •

Photo by Brian Heptinstall.

Greek Salad with Gulf Shrimp

• Preparation time: 30-45 minutes
• Cooking time: 10 minutes
• Servings: 4-6

Ingredients

Dressing:

• 1/4 cup red wine vinegar
• 1/4 cup fresh lemon juice
• 2 tablespoons Dijon mustard
• 1/4 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon dried oregano
• 2 small cloves garlic, minced
• 1 cup olive oil

Salad:

• 1 package spring salad mix
• 1 head romaine lettuce
• 1 cup feta cheese
• 2 Roma tomatoes, sliced
• 1 jar kalamata olives, pitted, sliced
• 1 jar roasted red peppers, diced
• 1 can artichoke hearts, quartered
• 3-5 shrimp, peeled and deveined
• Olive oil
• Salt and pepper

Dressing: In a bowl, add all ingredients together except the olive oil. Mix well, and slowly add in oil while constantly stirring. Cover and refrigerate. Just before serving, be sure to stir again as the dressing might separate.

Salad: Place the spring/romaine mix in a bowl big enough to toss the salad. Add feta, tomatoes, kalamata olives, roasted red peppers and artichoke hearts. Refrigerate.

(Use your judgment in ingredient quantities for the salad. We suggest making the salad in layers.)

Place shrimp on skewers. Right before placing the shrimp on hot grill, drizzle with olive oil and lightly dust with salt and pepper (Old Bay or Creole seasoning would also be good). Grill shrimp until done, and remove from heat. (Be careful not to burn yourself when taking shrimp off the skewers.)

Add shrimp to the salad. Pour dressing, toss and serve.

• • •

Also:

• Is Gulf seafood safe? Reports from the Associated Press | Mother Jones Magazine | New York Times
• Sugar and Spice by Celeste’s recipe for Roasted Shrimp and Orzo.
• Stay Hungry’s recipe for Chile Shrimp.
• The Messy Epicure’s recipe for locally sourced gumbo.

• • •

Gadsden native Brian Heptinstall (@bheptin) writes the AL.com blog Food and Farce and produces how-to videos featuring his favorite foods from Walt Disney World on A Taste of Disney. A classically trained chef, he has worked in several top kitchens including Mar-A-Lago, the Four Seasons, Il Cioppino Italian Restaurant and the PGA Resort and Spa.

• • •

Hungry for more? Check out the menu of Birmingham’s Best Eats!

Trattoria Centrale offers breakfast on weekdays, but
Breakfast ’Za during Sunday brunch only. Photo by Brad Daly.

By Glenny Brock and Brad Daly

Pizza for breakfast is often inelegant. Even the finest pie can lose its piquancy after being stored overnight in cardboard next to desiccating lemon wedges and other odds and ends in your refrigerator.

Happily, the guys at Trattoria Centrale have a decidedly different approach to early morning pizza: They put an egg on it.

“The egg functions as the sauce,” says Geoff Lockert, co-owner of the downtown pizzeria. “Even on a breakfast pizza, we could use other things for the sauce, but we feel the egg creates a good bit of texture.”

Trattoria Centrale serves Breakfast ’Za ($3 per slice) at Sunday brunch only. Lockert’s partner Brian Somershield starts the pie with dough, then adds diced potatoes, scallions, bacon, sausage, mozzarella, Fontina and Pecorino Romano. Each serving is made to order: Somershield fries an egg as soon as a slice goes in the oven.

“On the pickup, we pull the pizza out and put the egg on it right when the yolk is nice and runny,” Lockert says. “We add a little salt and pepper, and that’s it.”

The result is nearly a religious experience. Once you’ve had Trattoria Centrale-style pizza for breakfast, cold leftovers just won’t cut it.

• • •

Trattoria Centrale

• 207 20th St. N., downtown [map]
• (205) 202-5612
• Trattoriacentrale.com
• Hours: 7:30 a.m.-6:30 p.m. Monday-Thursday, 7:30 a.m.-10 p.m. Friday and 11 a.m.-2 p.m. Sunday

• • •

Also:

• Bhamwiki: Trattoria Centrale
• Birmingham News: “Za Za Trattoria is now Trattoria Centrale”
• Anthro101’s review of Trattoria Centrale
• Pavo Magazine Q&A with Trattoria Centrale’s co-owners Geoff Lockert and Brian Somershield.

• • •

Writer Glenny Brock (@glennybrock) and photographer Brad Daly (@bwdaly) launched the Birmingham food blog Stay Hungry (@stayhungrybham) in June. He cooks, she writes, and they both eat, thoughtfully.

• • •

Hungry for more? Check out the menu of Birmingham’s Best Eats!

The marinated slaw from Zoës Kitchen pairs
cabbage with feta. Photo by John-Bryan Hopkins.

By John-Bryan Hopkins

Nothing says Southern at a family get-together, potluck or cookout like a bowl of slaw sitting alongside deviled eggs and baked beans. Coleslaw seems to be a common thread that pulls these meals together.

(“Coleslaw” is an anglicization of the Dutch word koolsla, a shortening of koolsalade, meaning “cabbage salad.”)

Unfortunately, I’ve never been a fan, being more of a meat-and-potatoes guy when it comes to Southern food. (Side dishes are those “other things” littering the table.) The first thing that comes to mind is the milky, mushy, chopped cabbage/carrot concoction — usually too sweet for my taste.

That was until I stumbled upon the marinated slaw at Zoës Kitchen a couple of years ago. My opinions completely changed in a single bite. The fresh, thinly sliced white cabbage paired with feta cheese and a little olive oil makes for a wonderful combination.

Soon, slaw went from a rare side dish to a staple in the refrigerator. It is not uncommon to find me visiting the Birmingham-based chain to replenish my stockpile of quart-size containers ($6.95).

Choosing the right side dish can make or break a meal. I haven’t found many things that don’t go well with this slaw. Zoës’ version hits it out of the ballpark and onto my plate every time.

• • •

Zoës Kitchen

• Five locations in the Birmingham area
• Zoeskitchen.com

• • •

Also:

• Bhamdining.com capsule on Zoës Kitchen.
• Southern Foodways Alliance interview with Zoë Cassimus, co-founder of Zoës Kitchen.
• Magic City Mom review of Zoës Kitchen.
• Bhamwiki: Zoës Kitchen.

• • •

Birmingham’s John-Bryan Hopkins loves talking about food facts, their origins and, most of all, what food means to us.

His site/blog is Foodimentary (@Foodimentary).

• • •

Hungry for more? Check out the menu of Birmingham’s Best Eats!

Miss Myra’s Pit Bar-B-Q serves chicken superior
to the other joints in Birmingham.
Photos by Jason Horn.

By Jason Horn

One barbecue rule we’ve found to be universal: The more anthropomorphic the pigs on the sign or in the restaurant, the better the food. Don’t laugh, it’s true.

Miss Myra’s Pit Bar-B-Q has shelves covered with dozens of pigs, doing all kinds of human activities. This red-roofed cathedral of smoked chicken sits just a couple blocks from the Summit shopping center, in the Cahaba Heights section of Vestavia Hills.

Inside, the place resembles all great barbecue joints: a little dingy, a little dark and featuring at least two photos of the legendary Bear.

But the food.

It’s chicken that makes Miss Myra’s the best in town. This restaurant’s version is five times smokier than anyone else’s, perfectly juicy and the reason Alabama white sauce was invented. (That’s a barbecue sauce based in mayonnaise, rather than tomato sauce.) A dark-meat plate ($6.25) consists of a leg and thigh, bread, a pickle and two side dishes.

Make sure to order a deviled egg for one side dish. They’re the absolute best we’ve ever had: nice and mustard-tangy but still creamy and dense.

And don’t forget a slice of home-style pie ($2.75). Four or five kinds are on display daily, from Key lime to coconut to a lemon meringue that’s a good 4 inches tall. All are delicious.

Key lime pie is one of the handful of varieties
available at Miss Myra’s every day.

• • •

Miss Myra’s Pit Bar-B-Q

• 3278 Cahaba Heights Road, Vestavia Hills [map]
• (205) 967-6004
• Missmyrasbbq.com
• Hours: 8 a.m.-8 p.m. Monday-Thursday and 8 a.m.-9 p.m. Friday-Saturday

• • •

Also:

• Reviews of Miss Myra’s Pit Bar-B-Q from Boston Globe | Gastronomy | Marie, Let’s Eat | Wall Street Journal.
• Birmingham News: recipe for Miss Myra’s white sauce.

• • •

Jason Horn (@messyepicure) is a Birmingham writer, sometime culinary student and big fan of zombie movies who blogs at The Messy Epicure.

• • •

Hungry for more? Check out the menu of Birmingham’s Best Eats!

Stock your pantry with the right ingredients by
exploring the Asian markets across Birmingham.
Photo by Jen Barnett.

By Jen Barnett

The Birmingham grocery-scape has become increasingly dotted with Asian, Latin and other ethnic markets. Foreign by nature for many of us, they can seem especially intimidating if you’re accustomed to today’s massive chain supermarkets, where products are mostly familiar and layouts are homogeneously streamlined to move you from buggies to produce to meat.

Why would you need to visit an Asian market anyway? After all, Publix has rice noodles and coconut milk.

But it carries only one brand of coconut milk, one kind of rice noodle. It’s like buying groceries at the gas station.

Plus, the convenience-store selection also carries convenience-store prices. Shopping at the Asian market can save you 20 percent or more on ingredients such as sticky rice, seaweed wraps and fish sauce.

(One caveat to newbies: Some markets have a unique fishy smell you might not be used to. Tolerable, maybe, but not always conducive to browsing.)

Asian recipes are often quick and easy, especially if you have ingredients on hand. We visited several Asian grocery stores across town and compiled this list of favorite markets to get you started.

Asian Super Market

• 3065 Lorna Road, Ste. D, Hoover [map]
• (205) 822-0140
• Hours: 10 a.m.-9 p.m. Monday-Saturday and 1-6 p.m. Sunday
• Note: Very friendly owner who will answer any questions.

Super Oriental Market

• 243 West Valley Ave., Homewood [map]
• (205) 945-9558
• Superorientalmarket.com
• Hours: 10 a.m.-8 p.m. Monday and 10 a.m.-9:30 p.m. Tuesday-Sunday
• Note: Huge store with food plus gifts, cookware, appliances and the Red Pearl Restaurant.

Chai’s Oriental Food Store

• 2133 Seventh Ave. S., Southside [map]
• (205) 324-4873
• Hours: 10 a.m.-7 p.m. Tuesday-Saturday and 1-6 p.m. Sunday
• Note: Nice people in a small shop next to Thai House, which is also recommended.

Asian Food Market

• 22 Green Springs Highway, Homewood [map]
• (205) 941-1009
• Hours: 10 a.m.-9 p.m. Monday-Saturday and 1-7 p.m. Sunday
• Note: Small Korean restaurant next door with affordable prices and friendly owners.

• • •

Also:

• The Messy Epicure’s recipe for Sichuan-style braised eggplant.
• Okra Cola: “East meets South: The Korean-redneck dinner table.”

• • •

Jen Barnett is the managing editor of VisitSouth.com, a travel hub with tips on where to stay, what to do and where to eat in the South. Her favorite dish in Birmingham is her mom’s fresh veggie plate, but she didn’t bring enough for everyone, so she won’t mention it again.

• • •

Hungry for more? Check out the menu of Birmingham’s Best Eats!

Whether at the stadium or in your back yard,
bring a little Birmingham to your tailgate party.
Photo by Richelle Antipolo (CC).

By Sean Kelley

With college football season starting‚ it’s time to tailgate. Whether you’re headed to the Plains, tailgating in T-Town, cooking out in town or just gathering around the HD in your living room, serve a little Birmingham to your guests.

Meat: Nothing says class like steak at a tailgate party. But before you reach for the A1, consider dressing up your beef with Dale’s Seasoning, first bottled in Birmingham in 1946 and works on steak, hamburger and chicken.

Serving barbecue instead? Several Birmingham barbecue joints sell their sauces at the register or in supermarkets. Our favorite is Saw’s BBQ in Homewood, but you can also get sauce from Bob Sykes Bar-B-Q in Bessemer and Golden Rule Bar-B-Q, among others.

Chips and dip: Nothing says football in the South like Golden Flake. Seriously, the snack food company has sponsored everyone from the Bear to Gene Chizik. Plus, its potato chips have been a Birmingham tradition since 1923. And while Auburn and Alabama may no longer play in Magic City, Golden Flake still does.

And what better to accompany your chip than a dip that’s all Birmingham? Pick up a tub of Party Dip from Barber’s Dairy from the grocery store.

Side dish: While you’re at the market, grab a head of cabbage and a bottle of John’s Famous Angel Hair Slaw and Salad Dressing, created by Birmingham restaurateur John Proferis. Just be sure to slice your cabbage thin.

Dessert: Put out a bowl of Bud’s Best Cookies, a Birmingham tradition for more than 40 years. Or serve a treat from one of Birmingham’s distinctive bakeries. Pick up a dozen cupcakes from Urban Standard downtown or a tailgating party tray from Savage’s Bakery in Homewood, themed for your team.

Once you’ve done that, you’re ready for kickoff, Birmingham-style.

• • •

Also:

• The Bell Center Tailgate Challenge on Saturday
• Kick’n Chick’n Birmingham Wing Fest on Oct. 9 for Magic Moments

• • •

Sean Kelley (@seankelley) is a Birmingham health writer and food lover as well as writer, editor and online content manager for Everwell.

• • •

Hungry for more? Check out the menu of Birmingham’s Best Eats!

At Max’s Delicatessen at the Colonnade, the regular Reuben
comes with corned beef and Russian dressing.
Photo by Brad Daly.

By Glenny Brock and Brad Daly

Taking inspiration from the great delis of Detroit and New York, Max’s Delicatessen at the Colonnade features more than 40 sandwiches. But the standout on the menu is the Reuben ($8.99), which comes with a pickle slice and choice of cole slaw, fresh fruit or potato salad.

The sandwich, always on rye, includes a combination of corned beef, sauerkraut and Swiss cheese. The difference is in the dressing: Some delis serve it with Thousand Island, others use Russian. Max’s is one of the latter, but with three variations. The regular Reuben comes with Russian dressing. The Russian Reuben features pastrami instead of corned beef.

And the Rachel is a smoked turkey sandwich dressed like a Reuben. (Max’s doesn’t offer the variation known as the Southern Reuben, one slathered in barbecue sauce.)

The massive sandwich has a range of piquant flavors: savory and mildly spicy meat, tart dressing and mellow rye. These tastes combine into something distinctive and delicious. Perhaps the only way the sandwich comes up short is by being too tall — unless you pull off some of the meat, it’s the kind of sandwich you have to eat with a knife and fork.

While the menu has a few vegetarian options, most of the setups are meant for meat-lovers. The three dozen non-Reuben sandwiches fall under the combination sandwiches, classic sandwiches or open faces. Other fare includes soups, salads, hamburgers and hot dogs.

• • •

Max’s Delicatessen

• The Colonnade, U.S. 280 and I-459 [map]
• (205) 968-7600
• Maxsdelionline.com
• Hours: 11 a.m.-8 p.m. seven days a week

• • •

Also:

• Bhamdining.com mini-review of Max’s Delicatessen
• Birmingham News feature on Max’s Delicatessen

Video: In the kitchen at Max’s Delicatessen.

• • •

Writer Glenny Brock (@glennybrock) and photographer Brad Daly (@bwdaly) launched the Birmingham food blog Stay Hungry (@stayhungrybham) in June. He cooks, she writes, and they both eat, thoughtfully.

• • •

Hungry for more? Check out the menu of Birmingham’s Best Eats!

The moussaka at Nabeel’s Café in Homewood
is comforting and authentic. Photos by Celeste Ward.

By Celeste Ward

Nabeel’s Café constantly bustles with happy patrons for a reason: The food is authentic, fresh and lip-smackingly delicious.

Upon stepping through the doors of the Homewood restaurant, you’re transported to a cozy cafe reminiscent of those in Europe. The atmosphere is casual, intimate and charming; the staff, equally wonderful. Even the private booths make the experience more enjoyable.

You’re sure to find something to suit your fancy on the extensive menu of Greek and Mediterranean fare. We were certainly smitten from the start.

The bruschetta was one of the highlights of our evening.

The Greek salad with grilled chicken tastes fresh and scrumptious.

For dinner, we started with the bruschetta ($7.95), without a doubt, the best we’ve ever had. Fried eggplant is the star of the dish, paired beautifully with the fresh basil, tomatoes, feta and roasted peppers from northern Greece. We also sipped on a refreshing glass of iced mint tea ($1.89).

The moussaka ($9.95) was fabulous! This eggplant-ground beef casserole tasted like a closely guarded family recipe. It comes with a small Greek salad on the side.

We also had an entree-size Greek salad topped with grilled chicken ($7.95), piled high with classic ingredients, including fresh pita wedges and the most amazing kalamata olives you’ll ever eat.

We ended with a little piece of heaven, the finest tiramisu ($4.95) around, pictured at left.

While there, don’t miss a visit to the adjoining market which has a plethora of the best international ingredients available.

• • •

Nabeel’s Café and Market

• 1706 Oxmoor Road, Homewood [map]
• (205) 879-9292
• Nabeels.com
• Hours: 10:30 a.m.-9:30 p.m. Monday-Saturday (market open 8 a.m.-7:30 p.m. Monday-Saturday).

• • •

Also:

• Southern Palate review of Nabeel’s Café.
• VisitSouth.com profile of Nabeel’s Café.
• Bhamdining.com mini-review of Nabeel’s Café.
• Birmingham Magazine profile of Nabeel’s Café.
• Birmingham News Q&A with Nabeel’s manager of special events, Maria Gambino.

• • •

Celeste Ward is a Birmingham blogger passionate about food and photography. Her food blog Sugar and Spice by Celeste, founded in 2007, has been featured on the Cooking Channel website and AL.com.

• • •

Hungry for more? Check out the menu of Birmingham’s Best Eats!

Finding the perfect summer tomato takes care, but the
reward can be mouthwatering. Photo by Ellen Riley.

By Shaun Chavis

Nothing tastes better than the perfect summer tomato. And nothing can be as disappointing as a faker. These three tomato experts shared their secrets for bringing the best ones home.

• Ellen Riley, manager of Oak Street Market in Mountain Brook’s Crestline Village, sources tomatoes from small growers who ripen them for better flavor by keeping them on the vine longer. She says larger growers may get tomatoes to market faster, but that denies them the chance to develop goodness. Just because they’re red doesn’t mean they’re ripe.

Another problem with tomatoes from some larger growers are tough white cores. “That comes from too much fertilizer, not enough water and picking too early,” Riley says. Her advice: “Buy from people who will cut a tomato open and let you see inside.”

Riley’s favorite kind? The Amelia, a new variety with old-fashioned flavor.

• Rod Palmer of Owl’s Hollow farm, near Gadsden, is partial to sandwiches made with pineapple tomatoes, bulging yellow-and-red heirlooms. He sells tomatoes to 15 Birmingham-area restaurants and markets, including Southside’s Hot and Hot Fish Club, home of a great heirloom tomato salad. (Find them at Murphree’s Market and Garden Center in Cahaba Heights in Vestavia Hills, Homewood Farmer’s Market [pdf], Pepper Place Saturday Market in Lakeview and Urban Cookhouse in Homewood.)

• Donald and Kelly Warren of Greenwood Farms grow 20 varieties of tomatoes in their back yard in Homewood. Their favorite, the black plum tomato, goes on Pizza Margherita that Donald grills on his Big Green Egg. (Find them at Pepper Place Saturday Market in Lakeview.)

• • •

Also:

• Recipe for tomato tart.
• Gilchrist Drug Co. and the old South rarity, tomato aspic.

• • •

Shaun Chavis (@shaunchavis) is the co-founder of Birmingham’s Foodie Book Club, and a food journalist whose work has appeared in “Cornbread Nation 4: The Best of Southern Food Writing,” eGullet and Friends Journal. In the fall, she will teach a course on food and literature at Samford University’s Samford After Sundown.

• • •

Hungry for more? Check out the menu of Birmingham’s Best Eats!

The patio at the Garage Cafe offers a setting
unlike any other. Photos by Eat Birmingham.

By Eat Birmingham

In the world of food, places are rated on food, service and atmosphere.

You can expect certain things every time you go to the Garage Cafe: a healthy collection of regulars, no shortage of places for your eye to land, a fully stocked bar, great bartenders and a cash-only policy. (You know this going in, so no complaining, especially with an ATM on site.)

Know that the food is sandwiches. You choose your bread, your meat, your cheese your toppings, and again, no complaining. We all go there because it’s like visiting another land in the middle of our city, and no one wants to hear your whining. The drinks are flowing and cold; the bar even has a nice selection of high-gravity beer.

The service is sassy, with one of our favorite servers being the 6-foot-9 bartender (we don’t recommend calling him sassy to his face).

You go to the Garage for off-the-charts atmosphere. From the motorcycle hanging above the front door to the collection of artifacts scattered around the open-air courtyard, you get the feeling that something really cool has been here, and it will be back.

Antiques, pots and assorted knickknacks fill the
nooks and crannies of the Garage’s courtyard.

• • •

The Garage Cafe

• 2304 10th Terrace S., Southside [map]
• (205) 322-3220
• Garagecafe.us
• Hours: 3 p.m.-2:15 a.m. Monday, 11 a.m.-2 a.m. Tuesday-Wednesday, 11 a.m.-3 a.m. Thursday-Friday, 11 a.m.-2 a.m. Saturday and 3 p.m.-2 a.m. Sunday

• • •

Also:

• Garage Cafe on Esquire’s list of the Best Bars in America.
• Chris Hastings of Hot and Hot Fish Club considering restaurant near Garage Cafe.

• • •

Eat Birmingham (@EatBHM) writes about eating in Birmingham and the relationships people have with food, because of food and around food on her site, Eat Birmingham.

• • •

Hungry for more? Check out the menu of Birmingham’s Best Eats!

Mention New Orleans, and many people think of Bourbon Street and the revelry that comes with it. For me, the city represents a never-ending search for the native foods that I crave so much.

On a 2005 trip just one month before Hurricane Katrina struck, I ventured with a friend into a restaurant in the French Quarter, where we ordered Blackened Voodoo Chicken made with Dixie Blackened Voodoo Lager. I wish I had obtained the recipe from the chef, because the restaurant went out of business after Katrina.

I tried my best to re-create this dish soon after. But I ran into one fundamental problem every time: the flavor of the substitute beer just didn’t measure up to Dixie. Because the hurricane heavily damaged the Dixie Brewing Co. also, it made Voodoo even harder to find.

Nowadays, several breweries produce Dixie varieties under contract, while the Dixie Brewing works to resume operations in New Orleans. Shoppers can find the brand at most high-end supermarkets and at Cost Plus World Market on U.S. 280 near Best Buy.

• • •

Photo by Brian Heptinstall.

Blackened Voodoo Chicken

• Preparation time: 20 minutes
• Cooking time: 40 minutes
• Servings: 4 to 6

Ingredients

• 1/4 cup extra virgin olive oil
• 2 pounds chicken breast, cubed
• 1/2 cup sweet onion, small dice
• 1/4 cup green bell pepper, small dice
• 4 cloves garlic, minced
• 1 bottle Dixie Blackened Voodoo Lager (available at Cost Plus World Market)
• 2 cans (12 ounces) stewed tomatoes, small dice (reserve the tomato juice)
• 2 bay leaves
• 1 tablespoon Creole seasoning (we use Tony Chachere’s)
• 1/2 cup butter, cut in 1/2-inch pieces and dusted with flour (beurre manié)
• Salt and pepper, as needed
• Hot sauce, as needed
• 4 cups cooked white rice (follow instructions on bag)

In a medium sauce pan over high heat, sear chicken, onions and bell pepper in the olive oil. When chicken is cooked, add in the garlic and sweat for about 1 minute, then add beer to deglaze. Let the alcohol cook off (about 2 minutes), then add tomatoes and tomato juice. Bring to a boil.

After a boil has been reached, turn heat down to a simmer and add in bay leaves and Creole seasoning. Allow liquids to reduce by half, about 30 minutes.

After reduction, turn off heat and add in butter dusted with flour, stirring until butter has melted. Taste and adjust seasonings to your preference; adding any hot sauce should be done at the end.

Serve over bed of rice, or mix in rice to let it soak up the goodness. Leftovers should be refrigerated immediately and will keep for up to 5 days.

• • •

Other recipes using Dixie Blackened Voodoo Lager:

• New Orleans Voodoo Jambalaya
• Voodoo Cheese Fondue
• Voodoo Barbecue Sauce

• • •

Gadsden native Brian Heptinstall (@bheptin) writes the AL.com blog Food and Farce and produces how-to videos featuring his favorite foods from Walt Disney World on A Taste of Disney. A classically trained chef, he has worked in several top kitchens including Mar-A-Lago, the Four Seasons, Il Cioppino Italian Restaurant and the PGA Resort and Spa.

• • •

Hungry for more? Check out the menu of Birmingham’s Best Eats!

Connie Blalock, left, and Paula Hunt Hughes.
Photo by Shaun Chavis.

By Shaun Chavis

Good home cooks fill our tummies and make meals memorable. They serve as stewards of local cuisine and culture.

Not only are these three women excellent home cooks, but they are also people who make an impact on foodways in Birmingham and across Alabama, creating food loved by many.

• Connie Blalock compiles cookbooks for Alagasco, 10 so far, filled with recipes from Alabama chefs and amateurs. (Many recipes appear on inserts in the utility’s billing statements.) “Once, we tried to take those recipes out; we thought people didn’t use them,” she says. “The phones rang off the hook!” The Bluff Park resident uses jalapeños often in her cooking, as in Cedar-Plank Salmon with Cilantro Pesto (recipe below).

• Paula Hunt Hughes loves baking cookies for friends. But she says her God-given passion is feeding Birmingham’s homeless. On Thursdays, she cooks enough meals at her South East Lake home to feed breakfast to 75 people in Linn Park downtown. (They love her sausage-cheese muffins, a recipe found on her food blog, Let’s Eat.) Later this year, she and her friend Lisa Latham plan to open Grace’s Kitchen, a pay-as-you-can restaurant. “We want to serve people with dignity and create a sense of community,” Hughes says.

• For Helen McEwen, selling packaged grits and fresh eggs is the family business at McEwen and Sons. The company plans to sell locally raised grass-fed beef in Birmingham soon. “Alabama’s got to be able to feed itself,” said McEwen, an advocate of local food. At home in Wilsonville, her husband Frank grows the produce she uses not only for family meals but also her fabled dinner parties. Her secret? “Start impressive, end impressive!”

• • •

Cedar Plank-Grilled Salmon with Cilantro Pesto
(adapted from an Alagasco recipe)

• Preparation time: 10 minutes, plus time to prepare grill and planks
• Cooking time: 8 to 12 minutes
• Servings: 4

Ingredients

• 1 cup extra virgin olive oil, plus additional for salmon
• 1 cup packed cilantro leaves and smaller stems
• 1 clove garlic, peeled
• 1/4 cup pepitas or pumpkin seeds, lightly toasted
• Juice of 1/2 lime (or more to taste)
• Minced jalapeño (to taste; start with half a pepper)
• Salt, to taste (start with 1/2 teaspoon)
• Ground black pepper, to taste (start with 1/4 teaspoon)
• Four 4-ounce salmon filets

Also:

• Cedar planks

Preheat grill; use indirect heat, keeping temperature at 350 degrees or lower. Prepare cedar planks according to the package directions.

Blend olive oil, cilantro, garlic and pumpkin seeds in a blender until completely smooth. Stir in lime juice and minced jalapeño. Stir in salt and pepper to taste. Transfer cilantro pesto to an airtight container; store in refrigerator until ready to serve.

Brush salmon filets with olive oil, and sprinkle with salt and pepper. Place salmon on planks, place planks on grill and close lid, turning it into a smoker. Cook until salmon reaches desired doneness. (Generally, allow 4 to 6 minutes for each 1/2 inch of thickness.) Remove salmon from the planks with a spatula.

Using tongs, plunge planks into a bucket of cold water. (They could be re-used, but check package directions.)

Serve salmon filets with cilantro pesto sauce.

• • •

Who’s your favorite home cook, and why? Tell us in the comments below.

• • •

Shaun Chavis (@shaunchavis) is the co-founder of Birmingham’s Foodie Book Club, and a food journalist whose work has appeared in “Cornbread Nation 4: The Best of Southern Food Writing,” eGullet and Friends Journal. In the fall, she will teach a course on food and literature at Samford University’s Samford After Sundown.

• • •

Hungry for more? Check out the menu of Birmingham’s Best Eats!

We’ll be here for the full hour, so join us.

Full transcript, after the jump …

Transcript

1:45	Wade: Welcome, y’all! We’re going to start the chat in 15 minutes. 11:45 Wade

11:48

WadeOnTweets: Wanna talk Bham food? Live chat starts in 15 w/ @messyepicure and @ShaunChavis! http://itswa.de/bbe-chat #bhameats [via Twitter] 11:48 WadeOnTweets

11:54

Wade: As we’re gearing up, feel free to leave a quick comment to say hello. Please give us your name, part of town, and favorite cereal. 11:54 Wade

11:55

messyepicure: Join @shaunchavis and I in a live chat about Bham’s Best Eats RIGHT NOW!! http://itswa.de/bbe-chat #bhameats [via Twitter] 11:55 messyepicure

11:56

TheMessyEpicure: Jason Horn, Southside, Peanut Butter Crunch 11:56 TheMessyEpicure

11:57

ShaunChavis: Shaun Chavis, Southside, Captain Crunch! 11:57 ShaunChavis

11:58

Wade: Wade, Crestwood, Publix organic honey oat Os. 11:58 Wade

11:59

ShaunChavis: Hi Amy and Gigi! 11:59 ShaunChavis

12:00

Wade: Welcome, everyone, to our Birmingham’s Best Eats live chat. For the next hour, we’ll be chatting with Shaun Chavis of the Foodie Book Club and Jason Horn of the Messy Epicure. 12:00 Wade

12:00

Wade: Say hi, Shaun and Jason! 12:00 Wade

12:00

TheMessyEpicure: Hi, everybody! 12:00 TheMessyEpicure

12:00

ShaunChavis: Hello! …and, Kashi U is pretty good too. 12:00 ShaunChavis

12:00

Wade: Shaun Chavis (@shaunchavis) is the co-founder of Birmingham/s Foodie Book Club, and a food journalist whose work has appeared in “Cornbread Nation 4: The Best of Southern Food Writing,” eGullet and Friends Journal. In the fall, she will teach a course on food and literature at Samford University’s Samford After Sundown. 12:00 Wade

12:00

Wade: Jason Horn (@messyepicure) is a Birmingham writer, sometime culinary student and big fan of zombie movies. He blogs at The Messy Epicure. 12:00 Wade

12:01

Wade: As you may know, Shaun and Jason and other Birmingham food bloggers have been sharing their picks for the best eats in town this month on this site. 12:01 Wade

12:02

Wade: Let’s talk about trends. What’s a hot food trend in Birmingham right now? Shaun, let’s hear from you first. 12:02 Wade

12:02

ShaunChavis: I think the biggest trend right now is a significant change in how we eat: local, farmed food. We see it coming from restaurants using Jones Valley Urban Farm produce, in places that publicize they’re doing local food… now, even Frank Stitt is starting his own farm to supply produce to his restaurants. 12:02 ShaunChavis

12:03

WadeOnTweets: Bham’s Best Eats live lunchtime chat NOW: With @messyepicure and @ShaunChavis! http://itswa.de/bbe-chat #bhameats [via Twitter] 12:03 WadeOnTweets

12:03

Wade: Jason, what’s your take? 12:03 Wade

12:04

TheMessyEpicure: I’d say authentic (or otherwise really good) Mexican food. The two taco trucks in town have been getting a wider and wider audience, Chuy’s just opened, and we’re getting a Pinches Tacos in late September in Homewood. 12:04 TheMessyEpicure

12:04

Wade: Are authentic and local two terms for the same thing? 12:04 Wade

12:04

ShaunChavis: No. 12:04 ShaunChavis

12:04

ShaunChavis: Something can be authentic but not local. 12:04 ShaunChavis

12:05

TheMessyEpicure: I definitely agree. Authentic’s about techniques and ingredients, but not necessarily where those ingredients come from. 12:05 TheMessyEpicure

12:06

Wade: Deborah Lockridge is another of our Birmingham’s Best Eats bloggers. Welcome, Deb! 12:06 Wade

12:06

TheMessyEpicure: Deborah, I think those sandwich shops are part of the local trend. Brick & Tin and Urban Cookhouse are both big supporters of local ingredients. 12:06 TheMessyEpicure

12:06

ShaunChavis: I think that’s an outgrowth of some of the local trend – exactly. 12:06 ShaunChavis

12:07

ShaunChavis: Sandwiches are a great way to be flexible in the kitchen, and you need flexibility if you’re going to do mostly local produce. You don’t know what you’re going to get. You’re at the whims of nature in many respects. 12:07 ShaunChavis

12:07

TheMessyEpicure: Lunchtime seems to be the biggest meal to eat out in this city, and sandwiches are cheap (well, cheaper than other things) and quick to make. 12:07 TheMessyEpicure

12:07

Wade: Should we be worried that the trend might pass? That local won’t be “cool” anymore. 12:07 Wade

12:07

TheMessyEpicure: That’s something I’ve seen a lot of food bloggers and websites writing about. 12:07 TheMessyEpicure

12:08

ShaunChavis: I don’t think so. I think this is more than just a trend; I think it’s a paradigm shift. I think the worry is, I’m looking at what’s happened in the UK now with them taking healthy food out of schools now. It’s politicians giving in to big industry. 12:08 ShaunChavis

12:08

_amywarren: RT @WadeOnTweets: Bham’s Best Eats live lunchtime chat NOW: With @messyepicure and @ShaunChavis! http://itswa.de/bbe-chat #bhameats [via Twitter] 12:08 _amywarren

12:08

ShaunChavis: The other thing is that we have to improve our business models for doing local. It’s not easy, especially on an institutional scale, as in schools. 12:08 ShaunChavis

12:09

Wade: Dare I ask if local schools, now back in session, are embracing healthy and local? 12:09 Wade

12:09

TheMessyEpicure: I think local/organic/sustainable is something that’s now part of the fabric of our society, but I do think it’s starting to lose some of its luster. Foodies like to feel like elites and now that everyone’s into local, there’s kind of a backlash. 12:09 TheMessyEpicure

12:10

ShaunChavis: They’re starting to! Thanks to @foodrevival, Jones Valley Urban Farm, the Jeff Co Childhood Obesity Task Force… 12:10 ShaunChavis

12:10

TheMessyEpicure: School lunch everywhere is a bit of a nightmare, but there are bright spots 12:10 TheMessyEpicure

12:10

ShaunChavis: Hi Sean! Very true. 12:10 ShaunChavis

12:10

Wade: Hi to Sean Kelley, part of our Birmingham’s Best Eats group. 12:10 Wade

12:10

TheMessyEpicure: Sean, I’d say it’s easier eating local here than it was 5 years, or even 1 year, ago 12:10 TheMessyEpicure

12:10

ShaunChavis: What Jason said about the backlash, that’s a sad thing. Local food should be for everyone. 12:10 ShaunChavis

12:11

TheMessyEpicure: Part of the school lunch problem is a systemic problem. The laws, for example, don’t distinguish between tater tots and a salad—both are vegetables. 12:11 TheMessyEpicure

12:12

Wade: Also from Deb: “I personally don’t care if it’s “cool” or not; to me local’s simply better. I hope a lot of other people are discovering that too.” 12:12 Wade

12:12

ShaunChavis: Hi Sean! Very true. 12:12 ShaunChavis

12:12

ShaunChavis: And it is difficult to source ingredients consistently in a school setting. 12:12 ShaunChavis

12:12

TheMessyEpicure: As it happens, I just wrote a story about the history of school lunch for Healthline.com that addresses some of the reasons for that: http://www.healthline.com/health-feature/school-lunch-menu-history 12:12 TheMessyEpicure

12:12

TheMessyEpicure: Sean, I’d say it’s easier eating local here than it was 5 years, or even 1 year, ago 12:12 TheMessyEpicure

12:12

TheMessyEpicure: Sean, I’d say it’s easier eating local here than it was 5 years, or even 1 year, ago 12:12 TheMessyEpicure

12:13

ShaunChavis: Exactly, Gigi. 12:13 ShaunChavis

12:14

ShaunChavis: It is good to see more farmers markets and community gardens popping up. 12:14 ShaunChavis

12:14

TheMessyEpicure: I’m glad there’s some choice in farmers’ markets now, but I’d like to see them happen more than one day a week. When I lived in Chicago, there was at least one farmers’ market going on every day. 12:14 TheMessyEpicure

12:14

Wade: Here’s a list of farmer’s markets that Elisa Muñoz compiled: http://www.gbcfp.org/blog/?p=64 12:14 Wade

12:15

TheMessyEpicure: (Granted, Chicago’s a lot bigger than Bham, but this was 5 years ago, well before local got trendy.) 12:15 TheMessyEpicure

12:15

ShaunChavis: Yes, and I want year-round markets. I lived five minutes from a year-round market in Raleigh… I don’t see why we can’t have that here. I am glad to say that Pepper Place is expanding its “season.” 12:15 ShaunChavis

12:16

TheMessyEpicure: The Finley Ave. “farmers’ market” is a bit of a misnomer. It’s a wholesale produce market. Though some of that stuff is indeed local. 12:16 TheMessyEpicure

12:16

ShaunChavis: You have to ask, for sure. No matter where you are. 12:16 ShaunChavis

12:16

Wade: Comment from Karen: “I would love to have more year round markets” 12:16 Wade

12:16

Wade: Spoonfed Grill operator says he’s “not welcome” downtown 12:16 Wade

12:17

TheMessyEpicure: Ah, the food-truck controversy. 12:17 TheMessyEpicure

12:17

TheMessyEpicure: (Granted, Chicago’s a lot bigger than Bham, but this was 5 years ago, well before local got trendy.) 12:17 TheMessyEpicure

12:17

TheMessyEpicure: (Granted, Chicago’s a lot bigger than Bham, but this was 5 years ago, well before local got trendy.) 12:17 TheMessyEpicure

12:17

TheMessyEpicure: (Granted, Chicago’s a lot bigger than Bham, but this was 5 years ago, well before local got trendy.) 12:17 TheMessyEpicure

12:17

ShaunChavis: Oy! 12:17 ShaunChavis

12:17

TheMessyEpicure: (Sorry, I don’t know why that just happened with the triple post. I didn’t do it.) 12:17 TheMessyEpicure

12:17

Wade: Let’s talk about food trucks. Spoonfed Grill ran into a problem with Operation New Birmingham this week. Jason, have you been to Spoonfed? (You mentioned the taco trucks earlier.) 12:17 Wade

12:17

TheMessyEpicure: I’ve eaten at Spoonfed once. 12:17 TheMessyEpicure

12:18

ShaunChavis: I haven’t yet been to Spoonfed or the taco trucks yet. We found the tamale car, but that’s been the sum of my mobile eating. I’m definitely not opposed to it. 12:18 ShaunChavis

12:18

Wade: What’s your solution to the issue? Is there even an issue? 12:18 Wade

12:18

ShaunChavis: Can my solution be get rid of the crazy politicians? 12:18 ShaunChavis

12:19

TheMessyEpicure: I don’t think there’s really an issue. This controversy erupted because Spoonfed was indeed parked illegally. The ONB guy’s comments were awful, but he’s walked them back. 12:19 TheMessyEpicure

12:19

ShaunChavis: For real, there’s not an issue. There’s misunderstanding, ignorance, and apprehension or intimidation about something new. 12:19 ShaunChavis

12:19

TheMessyEpicure: (Sorry, I don’t know why that just happened with the triple post. I didn’t do it.) 12:19 TheMessyEpicure

12:19

TheMessyEpicure: (Sorry, I don’t know why that just happened with the triple post. I didn’t do it.) 12:19 TheMessyEpicure

12:19

TheMessyEpicure: I’ve eaten at Spoonfed once. 12:19 TheMessyEpicure

12:19

TheMessyEpicure: I’ve eaten at Spoonfed once. 12:19 TheMessyEpicure

12:19

ShaunChavis: Trucks have to get health dept inspections, and operators have to go through food safety training, just like a brick-and-mortar food business. 12:19 ShaunChavis

12:20

ShaunChavis: Sean have you read about the cake and shake truck, I think in DC? Cupcakes and milkshakes… mmm…. 12:20 ShaunChavis

12:21

TheMessyEpicure: I don’t think there’s really an issue. This controversy erupted because Spoonfed was indeed parked illegally. The ONB guy’s comments were awful, but he’s walked them back. 12:21 TheMessyEpicure

12:21

TheMessyEpicure: I don’t think there’s really an issue. This controversy erupted because Spoonfed was indeed parked illegally. The ONB guy’s comments were awful, but he’s walked them back. 12:21 TheMessyEpicure

12:21

TheMessyEpicure: Part of the food-truck issue is walkability. People all get in their cars and drive to lunch now. If we can convince them to walk down the block for lunch, we’d have more food trucks. 12:21 TheMessyEpicure

12:21

TheMessyEpicure: I’ve eaten at Spoonfed once. 12:21 TheMessyEpicure

12:21

TheMessyEpicure: I’ve eaten at Spoonfed once. 12:21 TheMessyEpicure

12:21

ShaunChavis: Trucks have to get health dept inspections, and operators have to go through food safety training, just like a brick-and-mortar food business. 12:21 ShaunChavis

12:21

TheMessyEpicure: Sean, if they use local ingredients they do. 12:21 TheMessyEpicure

12:22

Wade: Also from Sean: “I like spoonfed. WHERE IS THE TAMELE CAR, Shaun? You’re holdin’ out.” 12:22 Wade

12:22

ShaunChavis: There has been talk of a mobile farmers market. That would be great for the food deserts in Birmingham. 12:22 ShaunChavis

12:23

Wade: How would that work, Shaun? 12:23 Wade

12:23

ShaunChavis: The tamale car! It’s near the Original Pancake House on Sunday mornings, but you have to get up EARLY. Like 7am. 12:23 ShaunChavis

12:24

ShaunChavis: Wade, on the mobile farmers markets, basically you have someone load up a truck, preferably refrigerated, and load it up with produce from local farmers. Could be things that weren’t sold at a Saturday market. Set up a schedule to visit underserved neighborhoods. Drive around, just like an ice cream truck. 12:24 ShaunChavis

12:24

Wade: (Ah live chat, where some comments publish in triplicate, and some take 5 minutes to show up.) 12:24 Wade

12:24

ShaunChavis: Ta-da! That’s been my life for 2 years. 12:24 ShaunChavis

12:25

ShaunChavis: My boyfriend and I LOVED the tamale car tamales! 12:25 ShaunChavis

12:25

ShaunChavis: Very spicy 12:25 ShaunChavis

12:25

Wade: (The book cover is an ad for the new book from Shaun’s group at Health Magazine. Check it out.) 12:25 Wade

12:25

Wade: Questions from the audience. Go! 12:25 Wade

12:26

ShaunChavis: Thanks Wade. 12:26 ShaunChavis

12:26

Wade: (Ah live chat, where some comments publish in triplicate, and some take 5 minutes to show up.) 12:26 Wade

12:26

Wade: (Ah live chat, where some comments publish in triplicate, and some take 5 minutes to show up.) 12:26 Wade

12:26

ShaunChavis: Jason, you have an answer for the tamale question? I have a man to wake up early for me 12:26 ShaunChavis

12:27

Wade: I loved the tamales at Mancha’s, a long time ago. 12:27 Wade

12:27

TheMessyEpicure: I refuse to wake up that early on Sunday, sorry, no matter how much I love tamales. 12:27 TheMessyEpicure

12:28

ShaunChavis: Sorry, I don’t know about other tamales in the city! Usually I get them from the tamale care, or during the HICA drive. Or make them. 12:28 ShaunChavis

12:29

Wade: Birmingham’s Best Eats: Chicago Mike’s magic hot dog stand 12:29 Wade

12:29

ShaunChavis: Does everyone know about the HICA tamales? I can explain if needed. Sorry about that 12:29 ShaunChavis

12:29

Wade: Here’s the HICA site: http://www.hispanicinterest.org/ 12:29 Wade

12:29

Wade: Jason wrote about Chicago Mike’s in Homewood. Can you tell us why this place stood out for you? 12:29 Wade

12:30

TheMessyEpicure: Well, I’m from Chicago, so that was the initial appeal. 12:30 TheMessyEpicure

12:30

TheMessyEpicure: I find that the worst-looking places tend to serve the best food, and this one is a tiny shack with no real indoor seating. 12:30 TheMessyEpicure

12:31

Wade: Have you embraced the Birmingham-style hot dog? 12:31 Wade

12:31

TheMessyEpicure: Sorta. I still prefer all-beef, but I can appreciate the pork-dog-with-chili thing. 12:31 TheMessyEpicure

12:32

TheMessyEpicure: I make a big batch of homemade tamales every year, but otherwise I have yet to find good ones in town. 12:32 TheMessyEpicure

12:32

Wade: See Birmingham’s Best Eats each day in August for more recipes, restaurants and recommendations. 12:32 Wade

12:32

ShaunChavis: I think that’s a challenge for a lot of us – hard to find good ethnic foods sometimes here. 12:32 ShaunChavis

12:32

TheMessyEpicure: With hot-dog joints, a lot of it is about history. You walk into a place like Pete’s Famous and you can just feel the decades of hot-dog-making. 12:32 TheMessyEpicure

12:33

Wade: What are some of the good ethic food discoveries y’all have made? 12:33 Wade

12:33

TheMessyEpicure: Mr. Chen’s 12:33 TheMessyEpicure

12:33

ShaunChavis: Mr. Chen’s! 12:33 ShaunChavis

12:34

Wade: http://www.mrchenschinesecooking.com/ 12:34 Wade

12:34

TheMessyEpicure: I also love Taqueria mi Casita in the Palisades 12:34 TheMessyEpicure

12:34

ShaunChavis: …Although I worry that Mr. Chen’s is being, um, I call it “Hooverized.” However a waitress has told me that Mr. Chen was just out of town for a while. 12:34 ShaunChavis

12:35

ShaunChavis: I’ll have to check out those Cuban Tamales! 12:35 ShaunChavis

12:35

TheMessyEpicure: Trav, I’m going to Kool Korner tomorrow! 12:35 TheMessyEpicure

12:35

TheMessyEpicure: Are they wrapped in banana leaves? 12:35 TheMessyEpicure

12:35

Wade: Bring us some tamales! 12:35 Wade

12:36

ShaunChavis: I do like Sitar better than the other Indian places in town. 12:36 ShaunChavis

12:36

TheMessyEpicure: Gigi, I live 3 blocks from Makarios and eat there twice a month at least. 12:36 TheMessyEpicure

12:36

TheMessyEpicure: Sitar’s been hit or miss for me. Once it was fantastic, once not so great. 12:36 TheMessyEpicure

12:36

ShaunChavis: I used to be married to an Arab, so I tend to cook my own Middle Eastern. 12:36 ShaunChavis

12:37

Wade: Is the ethnic food diversity growing in the Birmingham area? Do people know about it? 12:37 Wade

12:37

ShaunChavis: I think it’s growing, I think it needs a lot of support… 12:37 ShaunChavis

12:37

TheMessyEpicure: I don’t know if diversity is growing, but I think a wider audience is discovering places only members of that ethnic group would go previously. 12:37 TheMessyEpicure

12:37

TheMessyEpicure: i.e. the taco trucks 12:37 TheMessyEpicure

12:38

ShaunChavis: I think the ethnic food scene in Birmingham is a perfect example why we need a good strong force of food writers, whether in traditional media outlets or bloggers. 12:38 ShaunChavis

12:38

TheMessyEpicure: and Mr. Chen’s—Mr. Chen used to cook at Red Pearl on West Valley 12:38 TheMessyEpicure

12:38

ShaunChavis: Food writers can inform, and also educate people about what ethnic cuisine is supposed to be; and of course, that requires food writers who know what they’re writing about. 12:38 ShaunChavis

12:39

TheMessyEpicure: I think Birmingham’s pretty much at a point where you can get ingredients to make anything you want, but for a lot of things you have to find a recipe online and make it yourself. 12:39 TheMessyEpicure

12:40

ShaunChavis: It’s slowly starting to change. But yeah, I think people can be nervous about trying something new. Also I worry that ethnic restaurants change to suit what they think diners want. 12:40 ShaunChavis

12:40

TheMessyEpicure: Birmingham is quite sophisticated about food for a city of its size I think 12:40 TheMessyEpicure

12:40

ShaunChavis: Like, Cafe de Paris – I think those guys have potential. But I think they shape their menu to what they think people in Birmingham think French food is. Not everything on their menu is authentically French. 12:40 ShaunChavis

12:40

Wade: (That’s Jason’s blog, one of the food writers serving up good recipes, reviews and recommendations. Check it out.) 12:40 Wade

12:41

TheMessyEpicure: Thanks for the plug, Wade! 12:41 TheMessyEpicure

12:41

ShaunChavis: Hi Sheree! 12:41 ShaunChavis

12:42

TheMessyEpicure: There are actually several, Iva4Gov: There’s a greek food fair, a Lebanese food fair, the HICA tamales fair… 12:42 TheMessyEpicure

12:42

Wade: Asian food fest: http://wadeonbirmingham.com/2009/04/03/far-east-flavors-birmingham-asian-cultures-food-festival/ 12:42 Wade

12:42

TheMessyEpicure: The key is to go places you haven’t been before and order things you normally wouldn’t 12:42 TheMessyEpicure

12:42

ShaunChavis: Iva, it takes time – just dive in! Reading helps. Honestly, no one’s born loving different foods. It’s a lifelong, enjoyable journey. 12:42 ShaunChavis

12:43

ShaunChavis: Yes. What Jason said. And take friends, it’s always more fun with friends. 12:43 ShaunChavis

12:43

TheMessyEpicure: Sean, I think it’s starting to trickle down—look at places like Urban Standard, Brick & Tin, Trattoria Centrale, Bettola, Cantina 12:43 TheMessyEpicure

12:44

TheMessyEpicure: (speaking of ethnic food, Bettola is fantastic authentic Italian) 12:44 TheMessyEpicure

12:44

ShaunChavis: That’s a puzzle to me, DLinBham. I don’t know what people expect of French cuisine here. It can be very diverse (say with pates, terrines, etc) but it can also be very familiar. 12:44 ShaunChavis

12:44

ShaunChavis: Oh, and Camp Taco, Jason 12:44 ShaunChavis

12:45

TheMessyEpicure: The fact is, you just can’t get high-quality food for the price of a 99-cent cheeseburger 12:45 TheMessyEpicure

12:45

TheMessyEpicure: But you can if you’re willing to pay $6 or $7 for lunch 12:45 TheMessyEpicure

12:45

TheMessyEpicure: yes, Camp Taco. That’s a really good model for a locally owned, cheap place making really good food 12:45 TheMessyEpicure

12:45

ShaunChavis: Woody, anything’s possible. I know the Raleigh-Durham-Chapel Hill area has a lot going on coffee-wise, too. 12:45 ShaunChavis

12:46

ShaunChavis: The first time I ate at Camp Taco, I went back almost every night for a week 12:46 ShaunChavis

12:46

TheMessyEpicure: Woody, I don’t think there’s anything wrong with a coffeeshop serving pastries and stuff—it’s almost standard at this point 12:46 TheMessyEpicure

12:47

TheMessyEpicure: Iva4Gov, do some research online 12:47 TheMessyEpicure

12:47

TheMessyEpicure: learn about the basic foods from that country, read some blogs, then go out and try stuff. Ask people in the restaurant what they ordered. 12:47 TheMessyEpicure

12:48

ShaunChavis: Iva4Gov, there are a lot of books you can read too that will whet your appetite and introduce you to what you’re eating or what authentic cuisine is. 12:48 ShaunChavis

12:48

Wade: There’s a Foodie Book Club. What about a Foodie Eating Club? 12:48 Wade

12:48

TheMessyEpicure: To be fair, the Foodie Book Club IS a Foodie Eating Club… 12:48 TheMessyEpicure

12:48

Wade: Foodie Book Club – September selection 12:48 Wade

12:49

ShaunChavis: LOL Jason! 12:49 ShaunChavis

12:49

Wade: Jason, Shaun and Sean are all founding members. Wednesday August 18, 2010 12:49 Wade

12:49

ShaunChavis: Jason and I have mused about starting a “supper club”… Wednesday August 18, 2010 12:49 ShaunChavis

12:49

TheMessyEpicure: but that might be fun. There are a lot of local groups on sites like Chowhound that meet up and eat out once a month or so Wednesday August 18, 2010 12:49 TheMessyEpicure

12:49

ShaunChavis: Just come! We meet the second Tuesday of every month. Wednesday August 18, 2010 12:49 ShaunChavis

12:50

Wade: What’s the book pick for September, and where can people pick it up? Wednesday August 18, 2010 12:50 Wade

12:50

ShaunChavis: our next meeting is Sept 14 at Dreamcakes. We’re reading The Particular Sadness of Lemon Cake. If you buy your book from Alabama Booksmith and tell them you’re with the Foodie Book Club, you’ll get a discount. Wednesday August 18, 2010 12:50 ShaunChavis

12:51

TheMessyEpicure: Thanks, Gigi Wednesday August 18, 2010 12:51 TheMessyEpicure

12:51

ShaunChavis: Later Gigi! Wednesday August 18, 2010 12:51 ShaunChavis

12:51

Wade: Why is it important to sit down together and talk food, even around books? Wednesday August 18, 2010 12:51 Wade

12:51

TheMessyEpicure: Food is everything. Without it, we literally die. Food affects culture, ethnicity, family Wednesday August 18, 2010 12:51 TheMessyEpicure

12:52

ShaunChavis: Exactly. Wednesday August 18, 2010 12:52 ShaunChavis

12:52

ShaunChavis: Food helps us identify who we are as individuals, as a culture, as a nation. Food shapes our politics, our economy, it impacts health, there are safety issues involved, even foreign relations. Wednesday August 18, 2010 12:52 ShaunChavis

12:53

TheMessyEpicure: Indian. Check out Sitar. Wednesday August 18, 2010 12:53 TheMessyEpicure

12:53

ShaunChavis: This is my soapbox. We have a “luxury” in this country of thinking about food as entertainment and forget that food is essential to life. Very soon I think food will become more important as we make decisions over how to use our water and land wisely. Wednesday August 18, 2010 12:53 ShaunChavis

12:53

ShaunChavis: LOL Sean Wednesday August 18, 2010 12:53 ShaunChavis

12:54

ShaunChavis: Iva, definitely Mr. Chen’s. I think you need a group, and go to Mr. Chen’s. Take someone who’s been before or who is familiar with Chinese cuisine to help you navigate the menu. Wednesday August 18, 2010 12:54 ShaunChavis

12:54

ShaunChavis: Iva do you like sushi? I’d start at Jinsei. It’s pricey, but, Jinsei. Wednesday August 18, 2010 12:54 ShaunChavis

12:55

TheMessyEpicure: Nah, for sushi I’d say Ginza. Better and cheaper. Wednesday August 18, 2010 12:55 TheMessyEpicure

12:55

ShaunChavis: Ah, haven’t been there before. Wednesday August 18, 2010 12:55 ShaunChavis

12:55

Wade: Jinsei in Homewood, Ginza down 280 at Inverness Corners. Wednesday August 18, 2010 12:55 Wade

12:55

TheMessyEpicure: The good thing about Indian restaurants is most have very extensive menus, so you’re sure to find somethingthat sounds intriguigng Wednesday August 18, 2010 12:55 TheMessyEpicure

12:56

Wade: Sitar: corner of University and 20th. Wednesday August 18, 2010 12:56 Wade

12:56

ShaunChavis: Indian food is so comforting to me. The spices are just…alchemy. Wednesday August 18, 2010 12:56 ShaunChavis

12:56

ShaunChavis: Best fish tacos: Grilled fish taco from Camp Taco. Wednesday August 18, 2010 12:56 ShaunChavis

12:56

ShaunChavis: Iva – what don’t you like about sushi? If it’s the idea of eating raw fish, there are a lot of sushi pieces made with cooked fish. Wednesday August 18, 2010 12:56 ShaunChavis

12:57

Wade: I love the fish tacos at Cantina in Pepper Place and Cocina Superior (Brookwood Village). Wednesday August 18, 2010 12:57 Wade

12:57

Wade: See Birmingham’s Best Eats each day in August for more recipes, restaurants and recommendations. Wednesday August 18, 2010 12:57 Wade

12:57

TheMessyEpicure: Silver Coin is great too if you live closer to Hoover Wednesday August 18, 2010 12:57 TheMessyEpicure

12:58

Wade: Closing thoughts from our panelists. Jason, why don’t you go first? Wednesday August 18, 2010 12:58 Wade

12:58

Wade: Sheree: We eat. A LOT. Wednesday August 18, 2010 12:58 Wade

12:59

ShaunChavis: Thanks Iva! Hope to see you around. Wednesday August 18, 2010 12:59 ShaunChavis

12:59

TheMessyEpicure: Well, thanks for having me on, Wade. This was great fun! I think the key to keeping the Birmingham food scene vibrant is that you have to go to different places. Stop eating at the same restaurant every Friday night. Expand your horizons. There are lots and lots of local businesses to support! Wednesday August 18, 2010 12:59 TheMessyEpicure

1:00

ShaunChavis: My closing thought is – please support local businesses, and go an extra step and talk to the chefs, the restaurateurs, the grocery store managers, the farmers at the farmers market… tell them what you like, tell them how you use their food. It will help them. Also please support the local wine shops! We didn’t even get into that. Wednesday August 18, 2010 1:00 ShaunChavis

1:00	Wade: Thanks to everyone who joined us today! And a special thanks to Shaun Chavis and Jason Horn for their insights on Birmingham’s Best Eats! Wednesday August 18, 2010 1:00 Wade

1:01	ShaunChavis: Thanks everyone! This was so much fun. Thanks for putting this together Wade.

• • •

• • •

Hungry for more? Check out the menu of Birmingham’s Best Eats!

Panko-crusted chicken with arugula-basil pesto is my go-to recipe.

This easy meal impresses every time, with its powerful punch of flavors and textures from the breaded chicken and the spicy/sweet pesto. (The pesto can be made ahead to make things easier.) It’s also incredibly filling and satisfying.

The abundance of basil and spicy arugula makes this a great summertime dish. Add a bit of red wine, some crusty French bread, along with an interesting dining partner and good tunes for a terrific evening.

• • •

Panko-crusted chicken with arugula-basil pesto

• Preparation time: 30 minutes
• Cooking time: 20 minutes
• Servings: 2

Ingredients

For pesto:

• 1 cup fresh arugula (we used Jones Valley Urban Farm)
• 1 cup fresh basil (also Jones Valley Urban Farm)
• 1/3 cup pine nuts (toast for 2 minutes in the oven)
• 2 garlic cloves
• 1/2 cup olive oil
• 1/2 cup parmesan cheese, freshly grated
• Salt and pepper, to taste
• 1 tablespoon lemon juice

For chicken:

• 2 chicken breasts
• 1 egg
• 1 cup Panko breadcrumbs
• 1/4 cup Parmesan cheese, freshly grated
• Salt, pepper, basil, oregano to taste
• 1/4 cup oil (we used canola)

Optional:

• Pasta

For garnish:

• 1 cup arugula
• 1/4 cup Parmesan cheese, freshly grated

Pesto: Combine arugula, basil, pine nuts and garlic in a food processor. Pulse until chunky and combined. Slowly add olive oil while processor is running until everything is combined, stopping to scrape the sides of the bowl with a rubber spatula. Add the cheese, salt, pepper and lemon juice and pulse three to four more times until it is incorporated. (Unused pesto can be kept in the freezer or the refrigerator for later use.)

Chicken: Using a meat mallet, pound the meat to about 1/4-inch thick. (Instead, we covered the chicken with wax paper and slammed a heavy skillet against them.) Whisk the egg in a bowl and set aside. Combine breadcrumbs, cheese and seasonings on a plate or shallow bowl, mixing well. Dredge chicken breasts in egg, then the breadcrumb mixture, coating thoroughly. Heat a skillet to medium and warm oil until water pops in it. Carefully lower the chicken into the skillet. Cook on each side for about 4 minutes, until fully cooked.

Suggestion: Cook two servings of pasta (we used penne). Drain. Add 2 tablespoons pesto, stirring to cover pasta. On a plate, pile half the arugula, half the pasta and a chicken breast, then top with some Parmesan; repeat for second plate.

• • •

Also:

• Birmingham Bargain Mom’s list of area farmers’ markets, plus bonus list.
• Greater Birmingham Community Food Partners’ list of area farmers’ markets.

• • •

Elisa Muñoz is an avid cyclist and a food activist. In addition to founding and helping run the Bici Bicycle Cooperative, she is the program coordinator for Greater Birmingham Community Food Partners. Her thoughts on cycling and life in Birmingham can be found on Bike Skirt (@bikeskirt), a blog she co-writes.
• • •

Hungry for more? Check out the menu of Birmingham’s Best Eats!

We’ll take your questions and your suggestions for the hourlong chat. Join us at noon CDT Wednesday. (If you need an e-mail reminder, just drop your e-mail address in the form below.)

• • •

Hungry for more? Check out the menu of Birmingham’s Best Eats!

Crawfish étouffée on white cheddar-Parmesan grits
at Dyron’s Lowcountry in Mountain Brook. Photo by
Virginia Jones, Birmingham Daily Photo.

By Deborah Lockridge

During a recent morning meeting at an Atlanta hotel, I watched a colleague from the Southwest slurp up the grits from the breakfast bar with relish. Looking at the thin, pale, watery gruel, I told him to come to Birmingham to enjoy some real grits.

Here, after all, is where this Missouri-bred girl learned to love grits. It started with the decadent baked grits appetizer at Highlands Bar and Grill on Southside. I learned how to cook grits at home, and I discovered McEwen and Sons’ stone-ground grits, which I now ship to out-of-state grits lovers.

Many local restaurants serve up dinner-worthy grits dishes, but Dyron’s Lowcountry in Mountain Brook has gone far beyond, featuring five grits bar selections on its menu ($9 to $16 for lunch, $14 to $24 for dinner).

Dyron’s version of classic Southern shrimp and grits includes fresh Gulf shrimp, applewood-smoked bacon, garlic and lemon. The crab cake sits atop roasted grits with beurre blanc, while the buttermilk fried chicken rests on roasted red pepper grits. And let’s not forget the slow-braised pork cheeks on blue cheese grits.

My favorite is the Creole-style crawfish étouffée with andouille sausage, both on white cheddar-Parmesan grits.

Diners can enjoy plenty more at Dyron’s. Favorites include West Indies salad ($14), house smoked trout ($13) and Peace Maker Po’Boy with oysters ($10).

For more, see the extended post on Bhamdining.com.

• • •

Dyron’s Lowcountry

• 121 Oak St., Mountain Brook [map]
• (205) 834-8257
• Dyronslowcountry.com
• Hours: 11 a.m.-10 p.m. Tuesday-Saturday and 11 a.m.-2 p.m. Sunday

• • •

Also:

• Ham-Wrapped Fried Oysters, recipe from Dyron’s Lowcountry executive chef Phillip Baio.
• Birmingham News Q&A with owner Dyron Powell

• • •

Deborah Lockridge (@DLinBham) is a freelance writer and editor who founded Bhamdining.com (with husband Evan) to offer an independent source of information on local restaurants, back before anyone had heard of blogs or social networking.

• • •

Hungry for more? Check out the menu of Birmingham’s Best Eats!

Organic Harvest in Hoover has the best selection
of gluten-free groceries in the Birmingham area.
Photos by Sean Kelley.

By Sean Kelley

Finding gluten-free alternatives to breads and pastas hasn’t always been easy for Birmingham residents with celiac disease or wheat allergies. When our son was diagnosed in 2008 with a wheat allergy, we struggled to find gluten-free options, making most of his baked goods from scratch.

But going gluten-free in the Magic City is finally becoming easier.

Area supermarkets carry some gluten-free packaged and frozen foods as well as gluten-free flours and baking mixes from Bob’s Red Mill and Pamela’s Products. Often, we buy our pancake and bread mixes at Publix and rice noodles from Walmart.

For a better selection, we visit Whole Foods in Mountain Brook, which has its own selection under its Gluten-Free Bakehouse label. We also shop at two locally owned stores: Golden Temple in Five Points South and Hoover, for rice bread in the freezer and baking mixes on the shelves; and Organic Harvest in Hoover, with the most extensive line of products, including cereals, cookies and breads.

Gluten-free mixes for baked goods fill the shelves
at Organic Harvest.

Organic Harvest also offers gluten-free wraps in its cafe, one of a few restaurants with true alternatives. Several chains in town do offer gluten-free menus, such as Firebirds, Mellow Mushroom and P.F. Chang’s.

Mellow Mushroom offers a gluten-free crust on its menu.

We took our son to Mellow Mushroom’s Southside location recently for a Hawaiian pizza. The restaurant began offering a gluten-free crust this year.

“We’re all eating the same pizza,” he remarked.

For a kid who often doesn’t get to eat the same food as everyone else, having another option was quite a treat.

Have a gluten-free favorite in the Birmingham area? Share it in the comments below.

• • •

Also:

• Birmingham Celiac Disease Support Group
• Urbanspoon’s list of gluten-free restaurants in Birmingham.

• • •

Sean Kelley (@seankelley) is a Birmingham health writer and food lover as well as writer, editor and online content manager for Everwell.

• • •

Hungry for more? Check out the menu of Birmingham’s Best Eats!

Her wit, her charm and that unmistakable voice: She was truly a force in the kitchen. In celebration of her 98th birthday today, we present one of Child’s most beloved recipes, Chicken Breasts with Mushrooms and Cream. Caution: You might find yourself unabashedly licking the sauce off your plate!

She taught me to never give up, no matter how difficult the recipe — or life in general — seems. While watching her TV show, “The French Chef” [aff. link], you can’t help but smile. Those early episodes aired unedited, so viewers witnessed a down-to-earth, endearing chef, mistakes and all! So many watching fell in love with her charming demeanor.

Video: Julia Child shows how to make an omelette
on an episode of “The French Chef.”

Child discovered herself and her love for cooking in Paris. The food, people, culture and joie de vivre completely enamored me on my first visit and continues to influence my cooking.

In her memoir, “My Life in France” [aff. link], she quoted one of her teachers, chef Max Bugnard. It reminds me of why I love to cook.

“You never forget a beautiful thing that you have made … Even after you eat it, it stays with you, always.”

• • •

Let’s celebrate Julia Child’s birthday with one of her
most incredible dishes, Chicken with Mushrooms and Cream.
Photo by Celeste Ward

Chicken Breasts with Mushrooms and Cream
(Supremes de Volaille aux Champignons)
(from “Mastering the Art of French Cooking, Vol. I” [aff. link],
by Julia Child, Louisette Bertholle and Simone Beck)

• Preparation time: 15 minutes
• Cooking time: 30 minutes
• Servings: 4

Ingredients

• 4 supremes (boneless, skinless chicken breasts)
• 1/2 teaspoon lemon juice
• 1/4 teaspoon salt
• Big pinch white pepper
• 5 tablespoons butter
• 1 tablespoon minced shallot
• 1/4 lb. diced or sliced fresh mushrooms
• 1/8 teaspoon salt

For the sauce:

• 1/4 cup white or brown stock or canned beef bouillon
• 1/4 cup port, Madeira or dry white vermouth
• 1 cup whipping cream
• Salt and pepper
• 2 tablespoons fresh parsley, minced

Preheat oven to 400 degrees.

Rub chicken breasts with drops of lemon juice (save some for the sauce), and sprinkle lightly with salt and pepper.

Heat butter in a heavy, 10-inch oven-proof casserole, until foaming. Stir in minced shallots, and sauté a moment without browning. Stir in the mushrooms, and sauté lightly for a minute or two without browning. Sprinkle with salt.

Quickly roll chicken breasts in butter mixture, and lay a sheet of buttered wax paper over them, then cover casserole and place in hot oven. After 6 minutes, touch top of chicken. If still soft, return to oven for a moment. The meat is done when springy to the touch.

(Note: Although Child suggests to check the chicken after only 6 minutes, I cooked it for 30 to 40 minutes to ensure safety. Use a meat thermometer to check for correct temperature before serving.)

Remove the chicken to a warm platter (leave mushrooms in the pot), and cover while making the sauce (2 to 3 minutes).

Sauce: Pour the stock and wine in the casserole with the cooking butter and mushrooms. Boil down quickly over high heat until liquid is syrupy. Stir in the cream, and boil down again over high heat until cream has thickened slightly. Off heat, taste for seasoning, and add drops of lemon juice to taste. Pour the sauce over the chicken, sprinkle with parsley and serve immediately.

• • •

Also:

• Profile of Julia Child by Vanity Fair contributing editor and Birmingham native Laura Jacobs.
• Birmingham’s Plain Chicken tries Julia Child’s quiche recipe.
• Playing host to Julia Child in 1973 in Birmingham.
• Cooking Channel celebrates Child’s birthday all week, with a featured photo from Celeste Ward.

• • •

Celeste Ward is a Birmingham blogger passionate about food and photography. Her food blog Sugar and Spice by Celeste, founded in 2007, has been featured on the Cooking Channel website and AL.com.

• • •

Hungry for more? Check out the menu of Birmingham’s Best Eats!