Thursday, February 16, 2012
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.
Posted by Helen Schwab at 2:53 PM