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Frank Stitt, chef, restaurateur, and wine aficionado, explores the world of markets, local produce, culinary traditions, and seasonal inspirations with a special interest in sustainable farming and humane animal husbandry.
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MOST RECENT BLOG ENTRIES
Chef on the Go
Posted Fri, Apr 13, 2007, 5:39 pm PDTThe last couple of weeks have kept me moving! It began with my participation in a dinner fundraiser for the High Museum in Atlanta. Gerry…
POST A COMMENT (0)Spring Is in the Air
Posted Tue, Apr 10, 2007, 1:10 pm PDTAt our three restaurants, this is the time for green, earthy things -- sweet peas, pea tendrils, asparagus, favas, baby artichokes, chives, mint,…
POST A COMMENT (0)Kentucky Homegrown
Posted Tue, Mar 27, 2007, 2:20 pm PDTLast week I was part of the University of Kentucky College of Agriculture's conference on sustainable farming in the middle of horse country.
POST A COMMENT (0)Chef's Night Out
Posted Fri, Mar 16, 2007, 8:27 pm PDTTaste of the South Fellowship of Southern Chefs & Artisans, benefiting Southern Foodways Alliance As a tribute to Mrs. Leah Chase, John Fleer and the…
POST A COMMENT (2)Low Country Festival
Posted Wed, Mar 14, 2007, 12:33 pm PDTThe Charleston Food and Wine Festival showcases wonderful restaurants and top chefs -- and some "celebrity chefs" like Tom Colicchio and Tyler…
POST A COMMENT (0)The South's Best Chefs, Artisans, and Farmers
Posted Fri, Mar 09, 2007, 3:58 pm PSTI just got back from Blackberry Farm's "Taste of the South," which recognizes and promotes the South's best chefs, artisans, and farmers.
POST A COMMENT (0)Mardi Gras in Mamou
Posted Mon, Mar 05, 2007, 2:39 pm PSTA few years ago I participated in one of the old traditions of the Cajun world of southwest Louisiana. I had heard stories about the legendary…
POST A COMMENT (1)A Graduation
Posted Thu, Feb 22, 2007, 5:45 pm PSTCulinard, Birmingham's culinary school, recently asked me to say a few words to the outgoing class at their graduation ceremony. Luckily for me I was…
POST A COMMENT (0)Warm Winter Dishes
Posted Tue, Feb 20, 2007, 5:54 pm PSTThe middle of February always seems to be the most forlorn time of winter; the earth is too cold and wet or frozen to begin readying for spring…
POST A COMMENT (1)The Perfect Food
Posted Sun, Feb 11, 2007, 11:06 pm PSTOf all the many wonderful things to eat -- just-pulled carrots or fresh-out-of-the-water oysters, slowly roasted Berkshire pork shoulder or a pot of…
POST A COMMENT (1)Yahoo! Food Videos
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