This is a past event.

Hot and Hot Fish Club Dinner at FIG 

When: Sun., Nov. 22, 6 p.m. 2009
Phone: (843) 805-5900
Price: $75, $100/includes signed copy of cookbook
www.eatatfig.com

Chris Hastings, a James Beard award nominee and chef/owner of Hot & Hot Fish Club in Birmingham, has a new cookbook out, The Hot & Hot Fish Club Cookbook: A Celebration of Food, Family, & Traditions, and will be cooking a four-course, prix-fixe menu from the book for the dinner.

Hors D’oeurves

Foie Gras Torchon With Wild Persimmon Jam

Nantucket Bay Scallop Seviche

Roasted Local Oysters With Jalapeno, Cilantro And Lime Butter

Amuse

Hot And Hot Head Cheese With Homemade Pickels, Course Mustard And Grilled Baggette

First Course

Apple Almond And Endive Salad With Creamy Herb Dressing

Second Course

Local Triggerfish With Shaved Fennel, Picholine Olives And Satsuma Orange Vinaigrette

Third Course

Hot And Hot Pork And Beans With Collard Greens, Cracklin Cornbread And Chow Chow

Fourth Course

Dessert Duo

Miniature Sweet Potato Fried Pie With Nutmeg Ice Cream And Miniature Doughnut With Espresso Mascarpone

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