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state: Alabama

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Blackberry Cobbler with Honeysuckle Crème Anglaise

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Bone Marrow ln Pine Needle Ravioli with Juniper, Mushroom Broth, Foraged Lion’s Mane Mushrooms, Sheep Sorrel & Local Chestnuts

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Grilled and Braised Rabbit with Molasses, Bourbon, Slab Bacon, and Stone-ground Grits

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Grilled Asparagus with Spring Vegetables

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Grilled Tuna with Crawfish Pirlau and Watercress Essence

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James Boyce & Boyce Restaurant Concepts (Commerce Kitchen) – Huntsville, AL

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Pan Seared Pompano, Parsnip Puree with “Nicoise Salad”

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Persimmon Verinne

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state: Alabama

Blackberry Cobbler with Honeysuckle Crème Anglaise

Bone Marrow ln Pine Needle Ravioli with Juniper, Mushroom Broth, Foraged Lion’s Mane Mushrooms, Sheep Sorrel & Local Chestnuts

Cajun Pork Roast

Chris Hastings and Hot and Hot Fish Club – Birmingham, AL

Cornmeal Cake with Fig and Banana Compote and Brown Butter-Rum Sauce

Frank Stitt and Highlands Bar and Grill – Birmingham, AL

Grilled and Braised Rabbit with Molasses, Bourbon, Slab Bacon, and Stone-ground Grits

Grilled Asparagus with Spring Vegetables

Grilled Tuna with Crawfish Pirlau and Watercress Essence

James Boyce & Boyce Restaurant Concepts (Commerce Kitchen) – Huntsville, AL

Pan Seared Pompano, Parsnip Puree with “Nicoise Salad”

Persimmon Verinne

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