Chef Biography
For a boy from Cullman, Alabama, Frank Stitt has certainly developed an international palate. Stitt began college studying philosophy at the University of California at Berkeley. There he met Alice Waters of the renowned Chez Panisse, and Frank Olney. Awakened to the culinary world, Stitt worked in France with Olney, Simca Beck, and wine authority Stephen Spurrier. Returning to Alabama, he blended his culinary heritage with Mediterranean influence to launch Birmingham’s most inventive restaurant, Highlands Bar & Grill. It was in 1995 that the Great Chefs team filmed Frank there for their Great Chefs-Great Cities series.
Later in the 90’s, they returned to film in his second restaurant, Bottega for their Great Chefs of the South series. Both have been lauded for Stitt’s wonderful food and originality. Stitt was named one of Food & Wine’s Top 25 Hot New American Chefs, and was named a Rising Star chef by the James Beard Foundation, and in 2001 was named Best Chef, Southeast, by the Foundation. Highlands was named, Best Regional Restaurant‚ by Esquire, and placed in the Fine Dining Hall of Fame by DiRoNa. The locals say it best, voting Highlands B&G Birmingham’s best restaurant year after year since 1991.
Recipes
Grilled Tuna with Crawfish Pirlau and Watercress Essence
Serving: 4 Print Grilled Tuna with Crawfish Pirlau and Watercress Essence By Great Chefs April 23, 2014 Pirlau is a rice dish from the Low Country of the Carolinas, and this one is studded with crawfish tails or shrimp bits. Frozen crawfish are now available in large markets; shrimp are available everywhere. Either would be […]
Grilled Asparagus with Spring Vegetables
Serving: 4 Print Grilled Asparagus with Spring Vegetables By Great Chefs April 23, 2014 This dish brings together the essence of spring vegetables. Choose the jumbo asparagus available in the spring. Ramps are wild leeks found in many parts of the country; farmed leeks may be substituted, but use half as many. Ingredients Asparagus – […]
Pork Leg (Loin) Crostini with Crawfish Aioli and Sweet Potato Chips
Serving: 4 Print Pork Leg (Loin) Crostini with Crawfish Aioli and Sweet Potato Chips By Great Chefs April 23, 2014 The pork marinates for one to three days in the refrigerator, so the dish must be started days ahead. Chef Stitt suggests another option: rub the pork with about a quarter cup of molasses just […]
Grilled and Braised Rabbit with Molasses, Bourbon, Slab Bacon, and Stone-ground Grits
Serving: 4 Print Grilled and Braised Rabbit with Molasses, Bourbon, Slab Bacon, and Stone-ground Grits By Great Chefs April 23, 2014 The chef tells us that “fresh rabbit is a wonderful change from chicken, but free-range chicken could be prepared in a similar fashion. [At Highland’s] we bone the rabbit so that we have a […]
Pork Tenderloin au Poivre
Serving: 8 Print Pork Tenderloin au Poivre By Great Chefs April 23, 2014 Bourbon, molasses, pork, Vidalia onions, buttermilk, sweet potatoes — a wide variety of Southern ingredients come together for dinner. Pork tenderloin medallions, marinated in herb, molasses, and Bourbon before they are pan-seared with black pepper and juniper berries, top mashed sweet potatoes. […]
Cornmeal Cake with Fig and Banana Compote and Brown Butter-Rum Sauce
Serving: 6 Print Cornmeal Cake with Fig and Banana Compote and Brown Butter-Rum Sauce By Great Chefs April 17, 2014 Ingredients Cornmeal Cake Unsalted Butter – 8 oz, room tempature Lemon Zest – 1 teaspoon Sugar – 2 cups, minus 1 tablespoon Eggs – 6, separated Vanilla Extract – 1 teaspoon Baking Soda – 1/2 […]
Blackberry Cobbler with Honeysuckle Crème Anglaise
Serving: 4 Print Blackberry Cobbler with Honeysuckle Crème Anglaise By Great Chefs February 1, 2014 One of the South’s most wonderful seasons is early summer, when rich sweet honeysuckle perfumes the damp evening air. Chef Frank Stitt takes advantage of the beautiful honeysuckle essence on both the filling for these tarts, and the crème anglaise […]
Restaurant Information
Phone : 205-939-1400
Address : 2011 Eleventh Avenue SouthBirmingham, Alabama 35205