On Thursday, May 17th, members of the Harvard Club of Birmingham were given the rare opportunity to hear Chef Frank Stitt discuss his evolution as founder and Chef of extraordinarily successful Birmingham restaurants,Highlands Bar & Grill (nominated for the prestigious James Beard Award for Outstanding Restaurant each year since 2009), as well as Chez FonFon, and Bottega.
In a conversation facilitated by Cathy Sloss Jones, Chef Stitt provided his perspective on the dynamic and nationally acclaimed Birmingham food scene. A Tapas Buffet Bar was prepared by rising local Chef Mac Russell and his Shindigs Catering team and featured Pepper Place charcuterie specialist and Bettola Chef James Lewis, named one of Food & Wine Magazine’s 2011 Best New Chefs in America. Dessert was prepared by Dolester Miles, Chef Stitt’s highly regarded Pastry Chef, recent James Beard Outstanding Pastry Chef winner.
The E.O. Wilson Distinguished Lecture Series is an annual, non-profit event that contributes to intellectual and thought-provoking life in Birmingham.
