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“Seasonality is the cornerstone to our menu-planning success,” says Chef Chris Hastings. The Hot and Hot Fish Club Restaurant is one of the best in the South because it only uses the finest and freshest ingredients in their recipes. From the fresh-caught Pacific seafood flown in from Osprey Seafood in San Francisco to the blackberries and Vidalia onions from local Garfrerick Farms of Alpine, Alabama, Hot and Hot goes to great lengths to make sure that what goes into every dish is always fresh and in season.
The Hot and Hot Fish Club Cookbook contains more than 200 creative and delicious recipes that are organized to reflect the seasonal nature of local ingredients. It features profiles of dozens purveyors who supply the restaurant with the freshest ingredients. With more than 50 full-color photographs, lifestyle menus complete with wine and beer pairings, and a sourcing section, The Hot and Hot Fish Club Cookbook is your guide to preparing exquisite, fresh cuisine from the hottest restaurant in the South.
|Publisher:||Running Press Book Publishers|
|Product dimensions:||8.78(w) x 10.24(h) x 1.32(d)|
About the Author
Chris Hastings graduated from the Johnson & Wales Culinary School in Providence in 1984. He won a gold medal in the 1985 Atlanta Culinary.
Idie Hastings attended the California Culinary Academy and worked at Jeremiah Towers' famed Stars Café and Wolfgang Puck's Postrio. She honed her skills as a baker at Patisserie Francaise. In 1995, the Hastings returned to the South and opened the Hot and Hot Fish Club. Idie and Chris live in Birmingham with their two sons.
Please visit them at www.hotandhotfishclub.com.