Those who know Chef Frank Stitt, whether personally or by way of his brilliant cooking, conjure thoughts about him with a smile. As for me-I smile too and I’m also thankful. Thankful not just for his skilled culinary creations, but for all his qualities that sweeten the world he creates in his restaurants-four of which he operates in Birmingham, Alabama-and make them a cut above the rest. The people of Birmingham are thankful, too. Lucky for them, Stitt returned home to Alabama after spending time away becoming rich in skills on and approaches to food.
1 -Pickled and Marinated Vegetable Salad
2 -Fried Chicken Livers with Coosa Valley Grits
3 -Frisee, Lardoons, and Bourbon-aged Sherry Vinegar
4 -Braised Duck with Turnips, Swiss Chard, and Potato Dumplings
5 -Quail Stuffed with Cornbread and Figs
6 -Grilled Quail with Rosemary and Garlic
You may also like
Recipe and commentary by Jenny Nguyen-Wheatley...
Recipe by Rachel Hogan. Featured in the Aug-Sept...