| John's Wine Pick for April |
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Joel Gott Sauvignon Blanc is a clean, refreshing wine that will pair well with many of our Spring dishes. The wine is fermented in 100% stainless steel to preserve the purity of the fruit. This Sauvignon Blanc exhibits flavors of juicy peach and melon as well as citrus tones balanced by acidity and mineral aspects. A perfect food match would be the Seared Red Snapper with Spring Vegetables and Green Garlic Sauce. |
Cooking Demo On Local Fox News
Chef Hastings will be featured on our local WBRC-6 Fox News channel on Monday April 28 during the Noon news show. He will be preparing his famed Hot and Hot Creamy Shrimp and Grits and talking about McEwen & Sons stone-ground corn products such as their yellow grits. McEwen & Sons products can be found in specialty stores around the Birmingham area including Tria Market, Snapper Grabbers seafood store in Vestavia and V. Richard's Market in Birmingham. Don't forget to tune into Fox on the 28th to get some great tips on one of our favorite dishes! |
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Looking for Recipe Testers
The long awaited Hot and Hot Fish Club Cookbook by Chris and Idie Hastings is underway! We have been anticipating this project for a long time and are excited that it is finally going to be a reality. The expected release date is Fall 2009, but we are busy organizing the recipes now. We are now asking our valued customers and guests if anyone is interested in preparing one or two recipes from our book and then providing us with their feedback. Participants will be mentioned by name in the acknowledgements page of the cookbook. Interested participants can contact Idie Hastings at the restaurant: 205.933.5474.
We appreciate your help and support during this exciting time!
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Greetings to our Valued Patrons and Guests,
AprilFood
The warm beautiful weather also brings new, spring produce to the Hot and Hot Fish Club. Louisiana Crawfish, local watercress, soft shell crabs, cobia, triggerfish, red snapper, Spring onions, strawberries, fresh, sweet English peas, morel mushrooms, local farm eggs, and fava beans are just a few of the amazing products we will feature this month. Some of our "must-try" dishes this month include: Louisiana Crawfish and English Pea Risotto with Preserved Lemon, Spring Onion and Microgreens; a flavorful Crescent Moon Farms Baby Green Salad with Baby Breakfast Radishes, Farmers Cheese Crouton and Lemon Herb Vinaigrette or our Grilled Jumbo Asparagus and Poached Farm Egg with Ultra Cress, Herb Salad and Benton's Bacon Vinaigrette. When available, try the Braised Rabbit with Spring Vegetable Ragout (pictured above.) For the sweet tooth, try our First of the Season Strawberry Shortcake with homemade sweet biscuits and lemon crème fraîche (pictured at the top of the newsletter). Stop in soon for your taste of Spring at the Hot and Hot Fish Club. |
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HOT AND HOT NEWS: Press Release
Chef Chris Hastings of the Hot and Hot Fish Club is Awarded James Beard Nomination for "Best Chef in the South" Category 
Chris Hastings, chef and co-owner of the Hot and Hot Fish Club in Birmingham, Alabama has been chosen as a finalist for the "Best Chef in the South" James Beard Award. Each year, the James Beard Foundation honors chefs, restaurateurs and food media from around the country that express excellence in their respective categories. The winners of each category will be announced at an awards gala in New York City on June 8, 2008. To find out more about the James Beard Foundation or for ticket information you can visit their website at www.jamesbeard.org
This is the second year in a row that Chris has been nominated for "Best Chef in the South." Other finalists in Chris' category are Michele Bernstein of Michy's in Miami Beach; John Currence of City Grocery in Oxford, Miss.; Zach Bell of Café Boulud in Palm Beach and Douglas Rodriguez of Ola in Miami Beach, Florida.
For more information on Chef Hastings visit the restaurant website at www.hotandhotfishclub.com |
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Meals from the Masters Weekend 
Meals from the Masters Weekend Presents the 11th Annual Chef's Brunch on April 20th, 2008 in Wilmington, Delaware to benefit the Meals on Wheels organization.
Chefs from around the United States, Europe, the Caribbean, Mexico and India have participated in this event and this year, our own Chris and Idie Hastings will be preparing their signature Hot and Hot Creamy Shrimp and Grits. Our friends and fellow Birmingham Originals members Cliff and Maureen Holt from Little Savannah restaurant will also be participating in this event. Over 1,200 guests are expected to attend this weekend-long event where they will enjoy fine food, wine, spirits, travel, art and the finer things in life while actively supporting Meals On Wheels.
Meals on Wheels Delaware is part of a nationwide program that provides hot, nutritious meals to homebound senior citizens. Last year, Meals On Wheels Delaware agencies and their volunteers delivered almost 600,000 hot meals and warm smiles to seniors statewide. You can read more about their organization and find information on attending this event at www.mealsonwheelsde.org |
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Show Your Support . . .
For the Hot and Hot Fish Club! The Birmingham Chamber of Commerce, the Greater Birmingham Convention and Visitors Bureau, BJCC, Metropolitan Development Board, the city of Birmingham, Jefferson County and Operation New Birmingham have launched the IN"campaign. This campaign allows residents to vote for their favorite IN" spot whether it's outdoors, restaurant, nightlife, attractions or other. We are encouraging our customers to click on the link below and vote for their favorite Hot and Hot restaurant.
http://www.birminghamal.org/in/
The campaign runs until June 30th. |
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Patio Dining at the Hot and Hot Fish Club
We have the perfect place for you to enjoy the great spring weather and dine al fresco, weather permitting. Stop by the Hot and Hot Fish Club and enjoy cocktails or dinner on our beautiful patio surrounded by blooming Carolina Jasmine and rosemary bushes. The warm days and cool nights make April and May great months to book your dinner reservation on our patio. | |
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We look forward to seeing you soon.
Sincerely,
Chris and Idie Hastings
Hot and Hot Fish Club |
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