Thursday, February 16, 2012

Hot and Hot's Hastings on way

Chef Chris Hastings of Hot and Hot Fish Club in Birmingham will join chef Jon Fortes at Mimosa Grill for a day of "culinary collaboration" March 10.

Hastings, oft nominated for best chef in the South in the James Beard awards, wrote a cookbook named for his restaurant; he, Fortes and sibling Zink's chef, Tommy Dyrness, will do a cooking class from the book 10 a.m.-noon that day. The class will wrap up with a four-course tasting menu, with wines and recipes, and costs $40.

At night, both Mimosa's regular menu and a special lineup from the cookbook will be offered, and Hastings will be on hand. Among the specials: proscuitto and Vidalia onion salad; roasted Rock House Farm pork loin with Anson Mills farro; whole roasted snapper; and Hot and Hot doughnuts. A portion of the proceeds from the day will go to Southern Foodways Alliance.

Reservations: 704-343-0700; 327 S. Tryon St. Photo: Birmingham News.


2 comments:

Anonymous said...

Helen:not appropriate to this post but a question to pose.

Have you ever reviewed the Charlotte food trucks' food? I just feel badly that so few know what great and inexpensive food they have and I'm afraid we my lose some of them for lack of support. Sure, some of them are burgers and tacos but some like Herban Legend, Roots, CChef and Friends are real cuisine. Just last week I had Sri Lankan curry at Herban Legend and his shwarma is restaurant worthy. Chef and Friends was making cooked to order roti bread to go with its curry and Roots regularly has interesting entrees like chicken and waffle sliders. My yuppie friends in South Charlotte have no idea these folks are great trained chefs on wheels and not roach coaches. For me they are also a wonderful addition to Charlotte's food scene that should not be overlooked. You can get a great meal at many for 8 dollars - they really deserve some attent

Helen Schwab said...

Well, Anon, your timing is remarkable: We're, this very weekend, in the process of coordinating with truck owners on a way for readers to see where the trucks are each day -- and what the specials are, too. Still working on the process, but hope to have it out there soon. I agree: There's some terrific food happening -- I've written about some of it, but we want to get more info to readers. Stay tuned!