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Sweet Home

Sweet Home

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.

 

Recipes include

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

Sweet Home

STORY BY Mary Katherine Sharman
PHOTOGRAPHY BY Art Meripol

Sweet Home

STORY BY Mary Katherine Sharman
PHOTOGRAPHY BY Art Meripol

Sweet Home

STORY BY Mary Katherine Sharman
PHOTOGRAPHY BY Art Meripol
‘‘

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.

 

 

Recipes include

 

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

Sweet Home This article is published in the issue.
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ARTICLES FROM THE OCTOBER / NOVEMBER 2015 ISSUE
Life in Bronze

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Liz Lewis employs several foundries in the Bozeman area to cast her lost-wax-style work. Recently, she has begun exploring the use of colored patinas to reproduce the coloration of sporting......

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Located outside of Savannah, Georgia, and proximate to the charming coastal town of Beaufort, South Carolina, and within a short drive of Charleston—the current capital of Southern lifestyle—Brays...

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This month’s cover photo of the German shorthaired pointer was taken at Pheasant Ridge by Terry Allen during our June-July 2015 feature coverage of Ferrari. As we traveled to Pheasant......

Bertuzzi Gullwings

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Bertuzzi shotguns have the unique design characteristic of ali di gabbiano, Italian for “the wings of a gull” as the sideplates spring outward like wings, revealing the lockwork inside. ...

Stealthy Ghosts

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Judy Balog, who owns and runs Silvershot Weimaraners in Michigan with Jerry Gertiser, has owned Weimaraners for more than 20 years....

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Sweet Home

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.

 

 

Recipes include

 

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

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