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Alabama Remodeling Excellence Awards

Shearer Building Company • Whole House Remodel

This 70’s ranch-style house had been unoccupied for several years.  The renovation consisted of completely demolishing the interior, and three additions to the floor plan caused a complete re-configuration of the roof line.  These additions took an outdated structure from mid-20th century drab to a refined  home with 21st century amenities. 1, 200 square feet were added to the house in four areas: Garage, Master Suite, Office and Potting Room.  Everything in this house was custom designed by the homeowner and builder.  The kitchen has been renovated with a butt-join 1×6 ceiling, silver travertine floors, countertops in a rare granite with marble back splashes, and updated with Wolf appliances and Sub-Zero refrigerator.  Custom cabinets were created by Cantley and Company.  The main level flooring of the house is all reclaimed barn wood, as well as antique beams on the ceilings with floor-to-ceiling windows overlooking the covered porch.  The ceiling of the porch is mushroom board, hemlock reclaimed from Amish mushroom barns.  The master bath is all marble with a large walk-in closet.

Shearer Building Company/Carey Hollingsworth Architect •Whole House Remodel

This 3, 000 square foot colonial style home was in need of a major face lift.  A complete demolition, upgrades of electrical, plumbing and HVAC, and 2, 500 square foot addition of family room, screened porch and garage was the perfect solution for this growing family of six.  The kitchen includes custom cabinets, marble countertops with subway tile back splash.  The 2, 500 square foot addition includes a two-car garage with an ample sized family room.  French doors leading to a screened-in porch creates a comfortable, relaxing atmosphere. Reclaimed wood was used for the flooring in the home.  Topped off with new landscaping throughout the entire lot gives this home just the right amount of causal elegance.

Lovette Construction • Space Renovation and Master Bath Remodel • Singletary Master Suite

When we are referred a client, we consider it a compliment to a job well done. When the owner of Beth Singletary Interiors, a decorator we have worked with on multiple projects asked us to create a master suite retreat, we considered it the ultimate compliment. These empty nesters had a desire to open up their master bathroom and create a separate dressing room off the bedroom.  The owner wanted a seamless flow and look from the bedroom to the dressing room so it would feel like an extension of the room and not a walk in closet.  In order to achieve this, a wall was opened up and the study next to the master bedroom was converted into a dressing room with custom cabinetry and antiqued mirrors. The bathroom was gutted, removing all interior walls to create an open footprint allowing for a separate shower and drop in tub with opposing his and her vanities.  Travertine and Crema Marfil marble was used throughout, and the weathered oak vanities create a nice contrast to the neutral stone.

Counter Dimensions, Inc. • Kitchen Remodel Under $40, 000 • Calagaz Kitchen

This newlywed couple bought their first home and wanted to make it their own. The first priority was to open up the kitchen into the adjacent dining and family rooms. The entire kitchen was gutted and the openings between the other two rooms were enlarged and new wood flooring was added. New cabinets, stainless steel appliances and granite countertops created an updated feel in the 1970s ranch-style home. They were able to check off the items on their wish list, such as added pantry storage while at the same time eliminating the walls that had separated the spaces. The kitchen even seems more open to the outside areas of the back deck and the screened-in porch.

Counter Dimensions, Inc. • Kitchen Remodel over $80, 000 • Tincher Kitchen

This family spent 18 years making major additions and improvements. In this improvement, the dining wall was partially removed to create a peninsula space into the kitchen, while creating the new focal point of the cooktop and vent hood. The partial wall removal, new wood-look, porcelain tile floors and new windows set a nice background for the inset cabinets which were stacked to the nine-foot-high ceiling. The copper band on the massive wood hood was commissioned by a local artist and complements the accent tiles in the backsplash. The base cabinets are a rich, cherry wood, while the wall and tall cabinets are painted a soft mushroom color to match the exterior, topped with quartz countertops and crackle-glazed backsplash tile.

Counter Dimensions, Inc. • Kitchen Remodel over $80, 000 • Ireland Kitchen

The kitchen was not only outdated, but the house was built in the 1980s and had a builder-grade thermafoil cabinet. This is a million-dollar home on Lake Martin and the primary residence for this retired couple. We gutted the kitchen and refinished the hardwood floors with multiple finish coats to protect the floors from living on the lake. The design of the original kitchen was tight and cramped. With the peninsula sticking out from the cooktop area, you were trapped in a small space all by yourself. The new design took the cabinets to the full 10 feet of the ceilings, allowing for much-needed storage. The bar was incorporated into the kitchen area, making it more user-friendly. The island is 108” long and 46” wide with storage under the seating side. This large island is now the heart of the kitchen.
There is great flow with an island and the chief cook and bottle washer no longer feels stuck all by himself.
 

Case Design/Remodeling • Basement Remodel • Riverchase Project

This project takes the standard, suburban daylight basement build-out to new heights with a range of architectural details that make it a very special place for entertaining.  Trayed ceilings and columns divide the large space into well proportioned areas for television, billiards, exercise, and bar.  The texture and color of the stained concrete floors tie together the formal trim elements with the rustic fireplace which was crafted from materials originally used in a grandparent’s home.  The specialty bar is simply a work of art.  The project includes a bedroom/study and full bath, achieving the client’s goal for maximizing space while adding a lot of wow factor.
 

Taylor Burton Company • Residential Specialty Projects

This homeowner wanted to upgrade his fireplace by replacing his typical pre-fabricated gas log insert with a “real” wood burning one.  This winning project was crafted with timeless Alabama sandstone, reclaimed Alabama oak, cypress, and other custom elements.
The mantel was honed from a recycled tree, while the corbels were adopted from sustainable cypress within the homeowner’s hunting club. The resulting memory-making hearth now warms both heart and home.  Let Taylor Burton make your home’s fireplace safe, green and natural with the romantic glow of a new wood-burning fireplace.

Complete List of Winners

Best In Show: Cowley Residence (Shearer Building Company LLC) Whole House under $250, 000: 2nd: Valley Grande (Diamond One Construction) Whole House over $500, 000: 1st: Cowley Residence (Shearer Building Company, LLC) 3rd: Chambliss Residence (Shearer Building Company, LLC) Kitchen Remodel under $40, 000: 1st: Calagaz Kitchen (Counter Dimensions, Inc) 2nd: Hudson Kitchen Remodel (Toulmin Cabinetry) 3rd: Cherokee Road (Trick Construction LLC) Kitchen Remodel $40, 000-$80, 000: 2nd: Summey Kitchen (Counter Dimensions, Inc.) Kitchen Remodel over $80, 000 1st: The Wynlakes Kitchen (Lisenby Construction) 2nd: Tincher Kitchen (Counter Dimensions, Inc.) 3rd: Ireland Kitchen (Counter Dimensiosn, Inc.) Bath Remodel under $20, 000: 1st: Reed Bathroom (Kimbro Renovations, Inc.) 3rd: Jacobs Bath (Case Design/ Remodeling) Bath Remodel $20, 000-$50, 000: 1st: Singletary Master Bath (Lovette Construction) 2nd: Wilson Master Bath (Toulmin Cabinetry) 3rd: Holt Master Bath (Kimbro Renovations, Inc.) Bath Remodel over $50, 000: 1st: Wildwood Master Bath (Kimbro Renovations, Inc.) Additions under $100, 000: 1st: Cherokee Road (Trick Construction LLC) 2nd: McCrory Sunroom Project (Precision Homecrafters, LLC) 3rd-McCrory Second Floor Addition (Precision Homecrafters, LLC) Additions $100, 000-$250, 000: 1st: Woodlands Addition (Case Design/ Remodeling) Outdoor Living: 1st: Ling Project (Precision Homecrafters, LLC) 3rd: Holbrook Glass Terrace (Roddy O. Sample & Associates, Inc.) Basement Remodel: 2nd: Riverchase Basement (Case Design/ Remodeling) 3rd: Bedford Basement (BMR Homes Inc.) Universal Design: 1st: Bridget’s Home (Precision Homecrafters, LLC) Residential Specialty Projects: 1st:Teton Front Entry Makeover (H B Thompson Construction Services, Inc.) 2nd: Home, Hearth, Hearts & Soul (Taylor Burton Company, Inc.) Space Renovation 1st: Singletary Master Suite (Lovette Construction) 3rd: Hutchinson Project (Counter Dimensions, LLC) Commercial Renovation 2nd: Valley Grande (Diamond One Construction)


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A Dash of Salt

Chef Robby melvin wants to know what you like. It’s the first thing he’ll ask you before planning any party or dinner. Whether it’s an intimate luncheon or a wedding reception for 250, Robby listens to your tastebuds. “I like to get a real feel for the clients likes, dislikes, and preferred style and type of cuisine, ” Robby says. “After that I can begin to marry my style and menu ideas with what they are interested in and the end result is a menu that fits everyone.”

“When I had the idea for Salt, I knew I wanted it to fill a culinary need in Birmingham, ” Robby says. “We have many fine chefs who own great restaurants, all of which have carved their niche in the food scene. I saw a unfulfilled need. That of bringing a high quality “restaurant” experience to the home, which is exactly what Salt does. I saw catering in the home as an opportunity to create and fill a void in our food scene.

Kitchen Design: Adams Gerndt Architecture and Tammy Connor Interior Design

On this day, Robby caters to a surprise birthday party. He’s arrived with his team along with fresh herbs and pre-cut and measured ingredients. The hostess and friends have the dining room and keeping room decked out with tables layered in fine china (a mix and match borrowed from friends), white linens, and flower arrangements of a yard and grower mix. Robby’s menu is light, local fare—a 5-course luncheon that encourges guests to linger over the lovely setting and take in the friendships.

Robby Melvin
Salt Fine Catering
205.240.5374
saltfinecatering.com


Photography by Major Adam Colbert

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Family Room

As co-owner of Twin Construction, William Seigel has garnered plenty of knowledge about what works and what doesn’t in a family home. When it came time to renovate his own place for his family of six, his family’s needs and wants were most apparent to William and his wife, Kim.

When William bought the house, it was pure bachelor pad. But enter a wife and the arrival of four children and the need for change was a must. Working with designer Shea Bryars and architect Debbie Simmons, the Seigels implemented a wish list that included an open floorplan centered around the kitchen. “William and I both love to cook, ” Kim says. “We wanted a house focused around the kitchen. It was formerly just a box—two people couldn’t even move in it. Now, it’s open to the living area so we can be with the kids.”

And when the kids want to be near them, but mom and dad need a little breathing room, there’s a craft corner just off the kitchen (right) stocked with crayons, paper, and scissors. “No matter how large your house is, the kids still want to be near you. This way, they can all be near each other and the kids can be occupied while William and Kim cook dinner, ” Shea says.

For more images of the Seigels' home, scroll to the bottom of the article.

William agrees, “This room was really important to us. We extended the original house two feet to gain this space. It was the only change we made to the basic footprint.” Other changes required the reassignment of walls and rooms, and a furniture overhaul. “Shea has three kids of her own so she was completely attuned to what we wanted, ” William says.

Shea also knew that with kids, things get banged up, spilled on, and rooms get cluttered quickly. Furnishings and upholstery include pieces that will survive the kid’s younger years while still remaining stylish. “I didn’t want it to be too nice becuase I didn’t want to have to fuss at my kids everyday, ” Kim says. Shea chose fun paint treatments, durable surfaces, washable slipcovers, and stain-resistant upholstery. She splurged on lighting, permanent fixtures, and designer fabrics for pillows, that, she says, offer a lot of punch with little investment.

“After the renovation, it took the kids awhile to find their space. I intentionally didn’t keep many toys downstairs so they would be encouraged to play upstairs in their playroom.”  —Kim Seigel

The kitchen is truly the heart of the home. Open to the main living area, Kim and William have plenty of room for serving up Kool-Aid and chicken fingers while the kids play upstairs or in the adjacent craft room (above). For smart storage, and to hide clutter, cabinets are assigned to each child in the craft room. In the kitchen, cabinets beneath the island hide larger, less-used service pieces.

William’s position as a contractor came in handy for architectural details. “We salvaged the beams from my brother’s house and the wood ceiling in the keeping room came from another teardown, ” Willam says. The kitchen, designed by Classic Cabinets, a Twin Construction company, offered the Seigel’s exactly what they wanted­—William’s goal for buying the company in the first place. “Often we work with homeowners that need more than just a contractor, ” William says. “While people can work us and bring in any architect, designer, or cabinet company they like, we do offer all of those services for our client’s convenience. The synergies within the relationship between contractor, cabinet company, and designer turn what could be an intimidating process into a fun partnership.”

I try to keep things simple and classic. I don’t want to do interiors that people are going to get tired of in a few years. It’s always easier to update accessories than large pieces of furniture.  —Shea Bryars

MEET SHAE BRYARS

Designer Shea Bryars design experience has taken her from Brookwood Kitchens in Atlanta to Birmingham’s Cyndy Cantley, to managing idea house projects for Southern Accents and Southern Living. Though she stands alone as Shea Bryars Interiors, she’s also partnered with Twin Construction to form Twin Interiors.

“Shea brings a whole new level of service to Twin Construction with her knowlege in kitchen design and interiors, ” says William Seigel. “With her expertise, and the addition of our cabinet company, Classic Cabinets, we are able to offer clients a full-service experience.” Shea works with clients on electrical plans, kitchen design, finishes, paint colors, furnishings. “When we are going forward with a plan, Shea looks at the whole picture, often tweaking ideas to suit the interior spaces. This way, a client can have a complete package—and we can all stay within their budget, ” says William.

RESOURCES

contractor: TWIN CONSTRUCTION, INC. Twin Construction, Inc., 205.802.3920 • twincompanies.com kitchen design and cabinets: Classic Cabinets, Twin Construction, Inc., interior design: Shea bryars / twin interiors 205.533.2268 • 205.802.3920 • [email protected]


Text and Styling by Cathy Still McGowin, Photography by Jean Allsopp

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Taste of Summer

Strawberry Sorbet

3 cups strawberries*
2 cups sugar
2 cups whole fat buttermilk

Yield: 8 one scoop servings

1. Wash, hull, and trim berries.
2. Place all ingredients in a food processor.
3. Liquify until smooth.
4. Pour into a plastic freezer container.
5. Let freeze overnight.
6. Use an ice cream scoop to serve.
7. Garnish with a sprig of mint.

* For variety, try with lemons or limes, peaches, or blueberries.

 

 

Crab Salad

1 pound fresh crab meat (we used the kind in a container in the fresh meat section)
½ cup diced celery
2 tablespoons diced parsley
juice of 1 lemon
3 tablespoons extra virgin olive oil
salt and pepper to taste
whole head butter lettuce
2 avocados

Yield: 4 servings

1. Drain crabmeat and flake
2. Mix first 6 ingredients in a bowl.
3. Plate salad on top of 2 leaves of butter lettuce
4. Serve with a slice of avocado

Gazpacho Shots

NOTE: Consistancy can be thicker or soupier depending on the amount of Zing Zang mix. If you want to serve them as drinks, add more mix. We served ours with small spoons. For a more festive gazpacho, add vodka to taste!

1 cup chopped fresh tomatoes
½ cup chopped green pepper
½ cup chopped celery
½ cup chopped cucumber
½ cup chopped sweet onion
1 tablespoon diced parsley
1 tablespoon diced cilantro
1 teaspoon Worcestershire
3 tablespoons wine vinegar
2 tablespoons lemon juice
2 cups Zing Zang Bloody Mary mix

Yield: 6 servings

1. Combine all ingredients
2. Cover and chill for 4 hours
3. Serve in shot glasses or miniature drink glasses (we found these at World Market)
4. Garnish with cilantro and lemon

Mango Peach Salsa

1½ cups fresh tomatoes
2 cups fresh peeled peaches (diced)
½ cup chopped red onion
½ cup chopped yellow pepper
1 cup chopped peeled mango
2 tablespoons diced jalopeno pepper (remove seeds)
2 tablespoons fresh lime juice
1 tablespoon diced cilantro
Your favorite tortilla chips

1. Combine all ingredients
2. Cover and chill for 4 hours
3. Find a festive container and garnish with a lime. (We found this oversize mug at Anthropologie.)
4. Serve with  your favorite tortilla chips.


Photography by Jean Allsopp

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Want to Get Cooking?

What’s the difference between marinara, Bolognese and pomodoro sauce?  Which cut of pasta is the best to pair with what sauce?  Food lovers will no longer have to struggle with these questions as they are invited to attend Ariccia Trattoria & Bar’s Tour d’Italia Cooking Classes hosted by Ariccia’s Culinary Team.  The intimate classes will be hosted the first Wednesday of the month and will take place on July 11, August 8, September 5, October 3, and November 7 in Enoteca, the Private Dining Room at Ariccia at 6:30 p.m.  Classes are limited to 14 attendees and the cost is $100 per person.  Attendees will be able to sample their creations, which will be paired with select wines, and they will be able to savor the moment at home with a take-away basket containing fresh pasta, basil pesto (made with basil from the Ariccia herb garden), Ariccia’s traditional tomato sauce, a small block of cheese from the featured region, and a signature Ariccia apron.  Reservations required: 334.321.3179.

Each month, the classes will highlight a different region of Italy and a specific type of dish.  The guests will learn the art of making pasta dough from scratch and will learn how to create various types of pasta from tagliatelle to tortellini as well as how to prepare a signature sauce from the featured region. Attendees will also learn the art of making appetizers and desserts.  


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The Foodies, part 2

There’s no doubt Birmingham is a food town, from fine dining at places such as Highland’s Bar & Grill and Hot and Hot Fish Club to dive discoveries like Shindigs Food Truck and Saw’s Barbecue. While award-winning chefs Frank Stitt and Chris Hastings may have put the Magic City on the culinary map, a thriving community of local “foodies” ensures it remains a dynamic gastronomic environment. Here, a few of our favorites share their stories, go-to meals, and favorite spots around town.

The Locavores

Sam Brasseale & Jen Barnett
freshfully.com

Everyone has heard about the benefits of eating locally: reducing environmental footprints, supporting the local economy, adopting a more seasonal (and therefore varied) diet, etc. But increased awareness about why it’s good for us has not necessarily coincided with increased awareness of who’s selling these items and where they can be purchased. That is until Jen Barnett and Sam Brasseale launched Freshfully, an online—and now retail—marketplace for Alabama-made, Alabama-grown, and Alabama-raised foods. Although they do sell the goods, Jen and Sam’s primary goal is educating consumers on how and where to buy locally, offering an outlet for farmers, and ensuring the producers stay in business. As part of that effort, their web site offers local guides to vendors and products, articles, and recipes.

Q. Why buy local?
Jen: If you’ve been buying at a regular grocery store, you probably don’t even remember how fresh local food tastes. The tomatoes are sharp and acidic, the berries are sweet, and the corn is juicy and tender. Most food Americans eat travels 1, 500 miles before it reaches our plates. Tomatoes from Owl’s Hollow or strawberries from Jerry Marsh only travel about 45 miles to reach our store. That makes an immediate impact on the environment, plus, it just tastes better.

Q. Freshfully’s local go-to source for:
Seafood: The Fish Market; Gulf shrimp: Swimming Last Night. Produce: Stone Oak Farm, Moore Farms, Owl’s Hollow Farm, Averiett Branch Farm, Marsh Farm, and more. Cheese: Wright’s Dairy, Belle Chevre, and Bulger Creek. Meat: grass-fed local meat from Dennis Farm, Averiett Branch Farm, and McEwen & Sons.

Q. What’s your favorite place to go for a casual meal?
Jen & Sam: Saw’s Soul Kitchen for either pork or blackened fish over cheese grits with collards and onion rings, or that amazing Saw’s burger. Where else can you get a burger with lady peas on the side?

Q. What’s the most underrated dish in Birmingham?
Jen: The garlic spiced bacon meat at Mr. Chen’s in Hoover. Sam: Tacos from the truck on West Valley.

Q. What is your must-have kitchen tool?
Jen: A Kitchen-Aid mixer, for fresh butter.

Q. What’s your favorite local brew?
Sam: Avondale Brewing Co’s Vanillaphant Porter.

Q. What’s your favorite new twist on a classic southern dish?
Sam: Chorizo meatloaf from El Barrio. Jen: Beet and mushroom vegan meatballs from the Shindigs food truck.

RESOURCES

All local farmers and vendors mentioned can be found on freshfully.com THE FISH MARKET thefishmarket.net or 205.322.3330 SAW'S SOUL KITCHEN facebook.com/sawskitchen or 205.591.1409 MR. CHEN'S mrchenschinesecooking.com or 205.824.8283 WEST VALLEY TACO TRUCKTAQUERIA GUZMAN 215 West Valley Avenue, Birmingham, AL 35209 LITTLE DONKEY thelittledonkey.com or 205.703.7000 AVONDALE BREWING COMPANY avondalebrewing.com EL BARRIO elbarriobirmingham.com or 205.868.3737 SHINDIGS FOOD TRUCK shindigscateringtrucks.com or 205.807.0299

The Blogger

Ashley Brouwer
FoodSwoon.com

Just by reading through her blog, FoodSwoon, it’s hard to tell Ashley Brouwer is not a professional chef. No, this amateur and self-taught recipe developer, cook, and food photographer is a writer by trade (which you can tell from the blog) and is currently working from home as a freelance grant writer for local non-profits. Given that she has a full-time job and is a mom to two children, it’s hard to imagine where she finds time to experiment in her kitchen, then blog about it her discoveries. Luckily, she juggles well and has created one of the most popular food blogs in town. What makes it such a hit—international-inspired recipes made from fresh local ingredients—is exactly what we all love so much about the food in our fair city. Up next for Ashley: harvesting fresh veggies from her garden for seasonal recipes to share on her blog.

Q. How do you balance working, blogging, and being a mom?
Every mother I know is trying to find an extra hour in her day. We are all busy. Not watching television provides me the time to tackle extra projects. My musician husband and I spend most of our evenings after the kids are in bed working on side projects such as my blog.

Q. What’s the most underrated dish in Birmingham?
Crestwood Coffee co-owner Danny Winter, a self-taught cook from Louisiana, makes extraordinary soups. His wild mushroom brie soup is a personal favorite. Also, for our family Christmas dinner, it’s tradition to order a turducken with crawfish stuffing from the Cajun Cleaver. It’s out-of-this-world delicious and feeds a crowd.

Q. What’s your favorite local cocktail?
Hot and Hot Fish Club serves an aptly-named drink called the “Donny Draper” made with rye whiskey, sassafras syrup, homemade bitters and, I’m convinced, some 1960s magic. I’m also a fan of Little Savannah’s “Walker Percy, ” a refreshing mix of bourbon, muddled cucumber, honey-violet syrup and soda.

For more Foodies, click here to read the first part of this two-part series.

Q. What single kitchen tool could you not live without?
My KitchenAid stand mixer, gifted to me by my mother-in-law, is indispensable.

Q. What’s your go-to local cookbook?
Frank Stitt’s Southern Table

Q. What’s your no-fail appetizer?
Despite what tasty, inventive appetizers I whip up for parties, guests always flock to the same thing: savory monkey bread with herb butter.

Q. What pantry staples do you keep on hand?
Fruity olive oil is a constant in my pantry; Sriracha hot sauce is always within reach; and I’m rarely without double-strength vanilla extract. I stock a variety of flours: all-purpose as well as bread, chickpea, wheat and almond flours. Does bourbon count as a pantry staple?

Q. Where do you go in Birmingham for dessert when your sweet tooth needs satisfying?
Continental Bakery satisfies my dessert cravings: strawberry macaroons when I want a sweet nibble or a slice of chocolate torte when I’m in the mood for all-out decadence.

RESOURCES

CRESTWOOD COFFEE 205.595.0300 HOT AND HOT FISH CLUB hotandhotfishclub.com or 205.933.5474 KITCHEN-AID STAND MIXER kitchenaid.com FRANK STITT'S SOUTHERN TABLE highlandsbarandgrill.com CONTINENTAL BAKERY chezlulu.us or 205.870.5584 CAJUN CLEAVER cajuncleaver.com or 205.985.7785 LITTLE SAVANNAH RESTAURANT AND BAR littlesavannah.com or 205.591.1119

The Party Planner

Martie Duncan
martieknowsparties.com

Q. What are your secrets for a no-stress party?
Have a plan. Keep the food pretty simple. Get lots of help by enlisting friends and family. Always remember: Have fun at your own party!

Q. What’s your favorite local cocktail?
I like the way they make a classic Pimm’s Cup at Chez Fonfon—it’s garnished with mint and cucumber. It’s my go-to summer cocktail and probably the only place in town I’ve found where they really know how to make it.

Q. What single kitchen tool could you not live without?
I love my immersion blender. I use it for drinks, desserts, and soups—especially my roasted butternut squash soup.

Q. What food trend are you digging most now? What are you over?
Farm to table will always be a favorite, now and always. I’m so over pompous, stuffy restaurants with more ego and attitude than hospitality.

Q. What’s your no-fail appetizer when entertaining?
Gosh! I have a ton of them but you just cannot go wrong with a lovely cheese board. My friends always appreciate trying new cheeses and I love finding them.

Q. Friends are in town for the weekend. Where do you take them for brunch?
We go to Dyron’s Low Country. They have a great Bloody Mary.

Q. What’s the most out-there/adventurous/strangest dish you’ve tried?
I don’t eat strange food. Uck. Anthony Bourdain’s job is safe.

Q. What’s your favorite new twist on a classic southern dish?
I do classic deviled eggs with lots of toppings; a deviled egg bar…

Q. To what restaurant would go for your last meal? What would you order? Why?
Bottega. I love the staff there and the food is always fantastic. I’d let them choose for me and I know I’d love whatever it is. I just had the Chilton County peach appetizer. It was absolutely delicious. I almost go to see the people as much as I’d go for the food. When I was preparing for Food Network Star, Chef Stitt generously allowed me to shadow his staff for a couple of days. I fell in love with the Bottega family.

RESOURCES

CHEZ FONFON, BOTTEGA highlandsbarandgrill.com DYRON’s LOWCOUNTRY 205.834.8257 or dyronslowcountry.com


Produced and written by Steele Marcoux, Photography and styling by Major Adam Colbert

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The Foodies, part 1

There’s no doubt Birmingham is a food town, from fine dining at places such as Highland’s Bar & Grill and Hot and Hot Fish Club to dive discoveries like Shindigs Food Truck and Saw’s Barbecue. While award-winning chefs Frank Stitt and Chris Hastings may have put the Magic City on the culinary map, a thriving community of local “foodies” ensures it remains a dynamic gastronomic environment. Here, a few of our favorites share their stories, go-to meals, and favorite spots around town.

The Connoisseur

Scott Jones
jonesishungry.com

Scott Jones is a culinary connoisseur. Sure, he’s passionate about wine (overheard at the photo shoot where this image was taken: “I love this smell!” in reference to the spilled wine, of course), but it’s not the only gastronomic delight about which he is an expert. Having spent a decade overseeing the food department at Southern Living, Scott is well-versed in all things food, “from beurre blanc to barbecue, ” as he says. The former magazine editor has moved on to launch Jones is Hungry, a consulting business which offers editorial, marketing, recipe testing and development, and public speaking services.

UP NEXT FOR SCOTT: writing a series of culinary travel articles for US Airways Magazine that profile various wine regions such as Mendoza, Argentina, or Virginia, as well as developing recipes for the Chilean Fresh Fruit Association and serving as a spokesperson.

Q. Can you share some advice for weekend wine drinkers (as in, non-connoisseurs) when it comes to buying wine?
First, try new world wine regions such as Argentina (Malbec), Chile (Cabernet Sauvignon, Sauvignon Blanc), Washington (Cabernet Sauvignon, Merlot, Riesling). There are tasty, food-friendly values to be had (I’m talking $12 and under). Second, take advantage of Birmingham’s outstanding wine shops—that’s where you’ll find hidden gems and expert advice. My favorite spots are the Wine Shop at the Western Supermarket in Mountain Brook and Neighborhood Hops & Vine in Crestline Park.  I also buy a good bit of wine at Costco and World Market—what they give up in customer service, they make up for in selection and value.

Q. To what restaurant would go for your last meal? What would you order? Why?
The Reel Inn in Malibu, an old-school fish shack overlooking the Pacific. I’d order a tuna melt and an ice-cold beer. I have so many great memories of lazy Saturday afternoons there with my wife, Deanna, watching surfers and the sun go down.

Q. What’s your favorite place in Birmingham to go for a casual meal?
Definitely Betolla. James is terrific, the food is always solid as a rock, you don’t need a reservation, and they serve Vietti Barbera d’Asti by the glass.

Q. What’s your no-fail appetizer when entertaining? 
A can or two of white beans, a little tahini, clove or two of garlic, squeeze of lemon juice, and Sriracha sauce. Buzz up in food processor.

Q. What’s the most underrated dish in Birmingham?
The turkey sandwich at Chez Fonfon. I’m unapologetic in my love for that thing.

Q. What’s your favorite local cocktail?
Hands down, the Donkey’s Daddy at Little Donkey. It’s a gorgeous drink, as any proper cocktail should be. More importantly, the drink has this terrific balance of flavors—there’s sweetness from the hibiscus syrup, a tart little pop from the lime juice, then this subtle smoky flavor from the liquors. It’s totally refreshing on a hot, summer afternoon.

RESOURCES

WESTERN westernsupermarkets.com or 205.879.1746 Neighborhood Hops & Vine neighborhoodhopsandvine.com or 205.870.8881 COSTCO costco.com WORLD MARKET worldmarket.com  BETTOLA 205.731.6499 CHEZ FONFON fonfonbham.com or 205.939.3221 LITTLE DONKEY thelittledonkey.com or 205.703.7000

FAVORITE PLACE FOR A SPECIAL OCCASION?
Chez Fonfon or Bottega. It always feels like
European travel without the plane fare.

The Author

Katherine Cobbs
katherinecobbs.com

If you’re the proud owner of a cookbook featuring a local chef, chances are you’ve read Katherine Cobbs’ work. She’s worked with local stars like Frank Stitt (Southern Table and Bottega Favorita) and Chris Hastings (The Hot and Hot Fish Club Cookbook) on their monographs, as well as with Oxmoor House on books put out by Southern Progress titles such as Southern Living, Cooking Light, and Coastal Living. But this food writer’s skills are not limited to her keyboard; she also tests and develops recipes. Up next for Katherine: launching a web site and app called CookFit that focuses on everyday cooking with optimal ingredients for health and fitness.

Q. Pre- and post-workout meal?
Before I head to CrossFit in the a.m., I eat a spoonful of almond butter slathered on a slice of apple. When I get home I scramble two eggs and fold in a fistful of boxed Super Greens (a salad blend) with lots of Frank’s Red Hot Sauce on top.

Q. What’s the most underrated dish in Birmingham?
People will laugh or cringe, but Gilchrist aspic. Each bite has to have a swipe of mayo on it to be really exceptional.

Q. What single ingredient could you not live without?
Who does the most creative dishes with it in town? Conecuh County Sausage. I dice it, brown it, and add it to eggs; slice it into a soup with kale and tomatoes; or just grill it to serve with a big salad. It adds uncommon FLAVOR! Chris Hastings turned me onto it. He uses it in a chicken gumbo that will knock your socks off.

Q. Most exciting food trend?
The taqueria. I love all the new spins on the classic taco.

Q. What’s your favorite new twist on a classic southern dish?
I’m a pickle lover. Pickling harkens back to a time when Southerners preserved out of necessity, but it’s become an art form. So many cooks are pickling uncommon things now. Chef Chris Newsome at Ollie Irene skins and pickles plump cherry tomatoes that are a burst of sweet acidity in your mouth. He also takes seedless red grapes and pickles them with warm spices such as cinnamon, clove, and ginger.

Q. You haven’t been to the grocery store, and your family is starving. What’s for dinner?
I make a “Cobbs” salad using everything we’ve got—from greens and herbs to crisper vegetables and jarred items like roasted bell peppers and olives. If there’s leftover meat from a previous meal, I’ll slice and add it. Or, I’ll hard-boil some eggs for protein.

Q. What single kitchen tool could you not live without?
Microplane grater (microplane.com),   I mince garlic, zest citrus, grate ginger root, nutmeg, and Parmesan.

RESOURCES

CHEZ FONFON, BOTTEGA, SOUTHERN TABLE & BOTTEGA FAVORITA highlandsbarandgrill.com HOT AND HOT FISH CLUB restaurant & cookbook hotandhotfishclub.com CROSSFIT crossfitbirmingham.com or 205.991.1909 GILCHRIST DRUG CO. 205.871.2181 CONECUH COUNTY SAUSAGE  conecuhsausage.com or 800.726.0507 OLLIE IRENE ollieirene.com or 205.769.6034 FRANK'S RED HOT SAUCE franksredhot.com

UP NEXT FOR CAITLIN: writing a cookbook as beautiful as her blog with all new recipes that
adhere to her diet but are inspiring for  all readers.

The Forager

Caitlin Van Horn
roostblog.com

One visit to Caitlin’s blog Roost is all it takes to get hooked on her mouth-watering recipes and drop-dead gorgeous food photography and styling. The twist? All of her recipes are gluten-, grain-, sugar-, lactose-, and starch-free in accordance with a diet she adopted two years ago alongside her husband to alleviate his symptoms of Chrohn’s disease. (Thanks to the diet, he is now medicine free). If that diet sounds limiting, think again. Many of Caitlin’s most tempting creations involve desserts such as brown butter strawberry cake with Swiss meringue cream and breads like cinnamon roll almond flour donuts.

Q. What have you learned by changing your diet for you husband’s health requirements?
Food has the power to heal (along with a lot of prayer!). Our bodies are amazing vessels, capable of rejuvenating themselves and even reversing disease. What we put in our mouths is a freedom we so often take for granted and I have been humbled realizing that choosing foods that are life giving and nourishing not only effect myself but my future children and the community around me.

Q. What’s your version of “comfort food”?
I love a good herb roasted chicken over hearty cauliflower mash and drizzled with some truffle oil, pure comfort!

Q. What single kitchen tool could you not live without? 
Our Blendtec blender (blendtec.com or 1.800.BLENDTEC). You really can blend anything in that thing—I mean anything! I use it daily for sauces, batter for baked goods, dressings, soups, smoothies, and fresh nut milks.

“So many people are jumping aboard the ‘seasonal’ train. Restaurants are changing their menus more often and sourcing local seasonal ingredients. Our farmer’s markets are booming. I am so encouraged!”

Q. Go to place for a casual meal?
Shindigs food truck! Mac Russell and Chad Schofield are an amazing team. They come up with the most interesting, seasonal dishes. Plus, they use no processed ingredients. We sometimes need to switch up a thing or two to make it work for our diet, but they are super accommodating. Shindigs food truck: shindigscateringtrucks.com or 205.807.0299.

Q. What is your favorite recipe you’ve developed since changing your diet?
I would have to say the Swiss chard tartlets with rosemary almond meal crust and a little drizzle of aged balsamic. It’s delicious and you would never guess it was grain free! (Visit roostblog.com for the recipe.)

Q. What pantry staples do you keep on hand at all times? 
Almond flour. (Almond flour is gluten-free, may help lower cholesterol, and has fewer calories than wheat flour.) Without nut flours we would be lost. I bake with it so often I have to buy it in bulk. We also love coconut oil and use it often in soups and smoothies. Honey is our sweetener of choice so we always have several jars of local honey on hand.

The Homemaker

Allie Black
wholesomebyallie.com

If you find sifting through health and nutrition info about food (organic vs. non-organic, free-range vs. hormone-free vs. grass-fed) more than a little overwhelming, you’re not alone. Enter Allie Black, a former TV anchor and medical reporter turned entrepreneur. After a personal health issue prompted Allie to scrutinize what she put in—and on—her body, she launched Wholesome, a lifestyle consulting service designed to show families how to make clean and healthy eating and housekeeping affordable and flexible for everyday life. Services include meal planning, cooking demonstrations, a guide to shopping, grocery delivery, and lifestyle consulting.

UP NEXT FOR ALLIE: applying her wholesome lifestyle to newborn and infant care as she’s expecting her third child this summer. New moms take note: you can follow her adventures in organic baby foods, BPA-free baby gadgets, and re-useable diapers on her web site, wholesomebyallie.com.

Q. What’s the easiest way to add organic or healthier foods to your lifestyle?
Start small. Pick one or two things you eat every day and switch it to a healthier alternative. It’s not the stuff you eat every once in awhile that hurts you; it’s the stuff you eat on a regular basis. Switch to organic coffee (you can find it everywhere now) and all-natural creamers or sweetener such as Horizon Organics or Truvia. You won’t even notice but your body will thank you. NEXT STEP: start buying organic dairy and meat.

Q. What’s the most underrated dish in Birmingham?
The veggie panini at Organic Harvest on Highway 31—absolutely amazing and super fresh.
Q. What single kitchen tool could you not live without? My melon baller (calphalon.com)—I use it all the time with my two young kids. It’s a great way to get them to eat fresh fruits on a regular basis because they are bite size.

Q. What food trend are you so over?
I’m completely over the no sugar concept in food and the diet drink phase. Please! They’re just replacing the sugar with chemicals most of the time. Which is the lesser evil?

Use good judgment and do smaller amounts of REAL food choices. If it’s too good to be true, it most likely is and you’ll pay for it in your health down the road.

Q. What pantry staples do you keep on hand at all times?
Annies’s or Back to Nature macaroni and cheese deluxe; Near East whole grain line of couscous or Quinoa mix; 100% organic lemon juice; 365 brand canned tomatoes, and Pacific cream soups that are all natural.

Q. Where do you go in Birmingham for dessert when your sweet tooth needs satisfying?
I’m obsessed with baby bites from Pastry Art Bake Shoppe.

Q. Where would go for your last meal? What would you order? Why?
Hot and Hot Fish Club—they always have fresh, local items that just capture the essence of Alabama. I love their combination of veggies/fruits with the main courses. I’d most likely order one of the fish dishes.

RESOURCES

ORGANIC HARVEST orgharvest.info or 205.978.0318 PASTRY ART BAKE SHOPPE pastryartcakes.com or 205.877.3852 HOT AND HOT FISH CLUB hotandhotfishclub.com or 205.933.5474


Produced and written by Steele Marcoux, Photography and styling by Major Adam Colbert

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Birmingham’s Farmer’s Markets

Clear your calendars for Birmingham Farmers’ Markets. Market visitors can enjoy purchasing locally grown produce and more at an abundance of markets, many of which are located in practically every community within the Birmingham area.

All of the markets feature a fantastic assortment of local growers, yet each one is a one of a kind specialty event, some of which also showcase local artisans and other homemade foods. Others offer live music and kids’ activities. Make it a weekly tradition this summer, and bring home some of the best of Alabama grown produce and foods!

2012 Birmingham Area Farmer’s Markets:

Alabama Farmers’ Market
Open 7 days a week, 24 hours a day, with most vendors open from 6 a.m.-5 p.m., the Alabama Farmers’ Market has been in its current location since 1956 — making it the longest running farmers market in the Birmingham area. See their vendor list for further details on which growers you can find there each week. Located at 344 Finley Avenue. alabamafarmersmarket.org

Alabama Market Place at Brookwood Village
Open every 2nd Saturday. Alabama vendors set up on the street with offers of fresh goods, family fun, and live music. July 14th from 10 a.m.-2 p.m.
August 11th from 10 a.m.- 2 p.m.

Pepper Place Market
Open Saturdays from 7 a.m. – 12 noon from mid-April through early December. Located at 2829 2nd Avenue South in Birmingham, Pepper Place offers visitors a great assortment of locally-grown and prepared goods. An average of 30 farmers or more bring in a great selection of additional vendors selling other foods, as well as arts and crafts. Pepper Place also features live music and will often host chef demonstrations. For updates on weekly events, be sure to check the Pepper Place calendar. pepperplacemarket.com

Valleydale Farmers’ Market
Open on Saturdays. Runs through September 1st. This market features local growers and vendors including Burnette Farms with a huge selection of peaches, peppers, beans, and more. Visit vendor Beasley Mountain for an incredible selection of fresh berries. Don’t miss Humble Hearts Farm, makers of an assortment of goat cheeses. The Valleydale Farmers’ Market hosts additional vendors selling arts and crafts and locally-prepared food. Located at 4601 Valleydale Road. Valleydale Farmers’ Market is also a Freshfully Veggie Box pick up location. valleydalefarmersmarket.com

Downtown Homewood Farmers’ Market
Open every Saturday through August 24th from 8 a.m.-12:30 p.m. at Homewood’s SoHo square. Hosted by the Homewood Chamber of Commerce and Urban Cookhouse restaurant, the Homewood Farmers’ Market features more than 15 local vendors, including Owl’s Hollow Hydroponic Farm, Finer Grind Coffee, and the Dreamcakes food truck — for an extra special treat! For further information and a complete list of vendors, visit Downtown Homewood Farmer’s Market. urbancookhouse.com/homewood-farmers-market

Farm Stands on the Railroad
Open each Wednesday from 4-6 p.m., through October 2nd. Part of Railroad Park’s Get Healthy on the Railroad free exercise program, sponsored by Blue Cross and Blue Shield of Alabama, Railroad Park hosts community gardeners and local farmers including Jones Valley Urban Farm.100% of proceeds benefit local gardens/farms. Cash only. Stick around afterwards for a free Zumba class at 6 p.m., and enjoy a variety of other free exercise classes every weekday at 6 p.m. Railroad park is located at 17th Street, Birmingham. railroadpark.org/events-get-healthy.html

Mt. Laurel Farm School
This community garden grows and sells more than 75 varieties of vegetables throughout the year. In partnership with Jones Valley Urban Farm, the Mt. Laurel Farm School operates a farm stand located just 1.5 miles from the Mt. Laurel town center. Hours of operation are from 10 a.m.-4 p.m. daily. mtlaurel.com/community/farmschool

West Homewood Farmers’ Market
Open from 8 a.m.-12 noon, the West Homewood Farmer’s Market features area farmers, arts and crafts, live music from 9:30-11:30, and more. The market will also host a Saturday evening market from 5 p.m.-8 p.m. on the following dates: August 16, September 13 and October 13. westhomewood.com

The Summit Market
Open Thursdays from 3 p.m.-7 p.m. through July 26th. Located in the Summit in front of Urban Cookhouse restaurant, the Summit Market hosts local farmers, plus fun kids activities and crafts. thesummitonline.com/birmingham/farmers-market/

Eastlake Farmers’ Market
Open Saturdays from 8 a.m.-12 noon. Ends October 12th. Located at the corner of 2nd Ave South and 78th Street (near Ruffner Mountain), the Eastlake Farmers’ Market features locally-grown fruits and veggies, local musicians and artists, cooking demonstrations, and fun family activities. Health screenings and Senior Farmers’ Market Nutrition Program (SFMNP) elfmarket.org coupons are also offered. elfmarket.org

For more Green living ideas, visit

 


presented by MyGreenBirmingham.com

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Open Season

Russell Cabins are some of the most coveted pieces of property on Lake Martin. Available only as a long-term lease (if you are lucky enough to get one), the simple structures have served up summer fun for generations. Now, Russell Lands has created a new neighborhood offering the same laid-back feel. Based on the cabins at Nichols Cove designed by Bobby McAlpine, these “Russell Cabins at the Ridge” offer all the good parts of a fine day in a cabin at the lake.

    Bobby McAlpine designed the cabins at Nichols Cove. “These type cabins are the perfect in-between house for people that don’t want something so polished at The Ridge, or something so primitive as the original Russell cabin, ” Chris Hastings says of his own place at the lake.
     Designed for community, the open floorplan looks upon a screened porch that stretches the length of the house. A bank of windows and a window set high in the lakefront wall filter light in to the wood clad interior. Three bedrooms and two baths extend from this central living/dining/kitchen space. A ladder reaches to a sleeping loft.

When Russell lands started Talking about the idea of developing new Russell Cabins, they asked Bobby McAlpine to design a few homes on Nichols Cove. Rendered in the spirit of the primitive originals, Bobby kept the homes modest in scale, rustic in feel, and added plenty of porches. Like the original 1936 Russell Cabins, they were available for lease only—but when the lease was up, Russell Lands decided to sell. Renters Idie and Chris Hastings jumped at the opportunity. “We had just opened SpringHouse and wanted a place to stay when we came down, ” Chris says. “We loved it so much we decided to stay.” Now Lake Martin is as much a part of the Hastings life as their Birmingham restaurant, Hot and Hot. And with so many fires burning, a minimum 70-hour work week, and Chris’ recent win in “Iron Chef America, ” Chris says this is the perfect place to get away. “I get here and decompress immediately. It only takes an hour and a half door to door.”

In the couple’s house, the simple pleasures are many. Chris hosts “Turkey Camp” with friends and family every spring and memories of the good times are abundant in photos, feathers, and hunting stories.

    “Plans for the new Russell cabins are all focused on the lake. Screened porches are a big part of them. That’s what the original cabins are known for.” — Roger Holliday,
Vice President Russell Lands

The Hastings’ love of the place is also evident in their lake rituals: rocking on the front porch, picking wildflowers, and hosting gatherings around the firepit and dining table Chris inherited from his grandmother.

Though they are just putting the roads in for the new Russell Cabins, the site and house plans promises all the things evident in Nichols Cove. Russell Lands worked with a team of architects to translate this vision to their new development. “These plans came directly out of Nichols Cove, ” says Russell Lands Vice President Roger Holliday. “People love the old cabins, but these offer all of the modern conveniences. Some of the old cabins don’t even have air conditioning.”

The first phase of the neighborhood offers 21 lots ranging in size from one to four acres. Six plans are available for buyers to choose from. All of the houses feature screened porches—something Roger says the original Russell Cabins are known for. “They’re all about that great view and enjoying the lake.”

RussellLandsOnLakeMartin.com • 256.215.7011


Cathy Still McGowin

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Southern Style

Leaf & Petal, Birmingham Home & Garden, and Southern Living welcomed the talented Mrs. Howard to Lydia and Taylor Pursell’s Abingdon Farm, a relaxed, refined atmosphere well-suited to the guest list that included many of the city’s style setters and the elegantly-sophisticated design maven herself.

A book by the celebrated designer was way past its due. With eight shops in three cities (Jacksonville, Charlotte, and Atlanta), a thriving business online, and national attention that has garnered her no fewer than 80 magazine features, Phoebe Howard has proven her position as an authority on Southern style. With a business that gained speed fast (she just began taking on interior design projects seven years ago) it’s a wonder she could fit in production time for a book.

Phoebe’s book, The Joy of Decorating, epitomizes her philosophy of gracious, livable, pretty style—a notion Lydia Pursell shares in her own designs, home, and garden design business, Leaf & Petal.

Opening her home to Phoebe and her daughter, Lydia and the design team from Leaf & Petal, dressed her restored 1949 farmhouse with creative arrangements to enhance the pastoral atmosphere. “We really wanted to do some special things to let Phoebe know how happy we were to have her in Birmingham, ” says Lydia. “We call these arrangements living botanicals. We like to do mixtures of indoor and outdoor plants. Tended properly, they will last for months.”

In the foyer, an artistic display of moss, fern, orchids, and garden ornament such as terrariums and bird nests fill the top of a restored silversmith’s table, pictured at right. Above, a driftwood mirror brings in the view of the pasture below. “This is a big installation, ” says Lydia. “We wanted it to be both pretty and something you can experience.” Indeed, the moss, bird nests, and leafy maidenhair fern beg to be touched.

Lydia and her team work much like interior decorators. They offer in-home consultations to sync the color and scale of the arrangements with homeowner’s décor and accessories. “We have regular clients that have been bringing the same container for a decade, ” Lydia says.

Like Phoebe, Lydia knows the importance of good design. “In your home and garden, you want to create an inviting atmosphere of comfort and conviviality, ” says Lydia. With so many guests, champagne popping, and a pile of books dwindling, there’s no doubt everyone felt right at home.

“Phoebe’s work defines the new Southern style. The best part is that her stores, and now her book, make it accessible to anyone.” — Lindsay Bierman,
Editor-in-Chief, Southern Living

Cathy Still McGowin

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