Tonight I attended a swell event. The Harvard Club of Birmingham's E. O. Wilson Distinguished Lecture featured tapas from Shindig's Catering, charcuterie by Bettola's Chef James Lewis and dessert by Dolester Miles, Chef Stitt's longtime pastry chef and winner of this year's James Beard Award for Outstanding Pastry Chef. After dinner, Cathy Sloss Jones sat down with Chef Frank Stitt, winner of this year's James Beard Award for Best Restaurant. They discussed the the emerging food culture of Birmingham and the influence both Cathy and Frank have had on the changes and resurgence of Alabama farmers, thanks to the Pepper Place Market. Good food, good company and great conversation.
