It says a lot about our Southern hospitality when a top local restaurant plays host to some of the top celebrity chefs from across the South, sharing their home stage to allow diners to experience amazing culinary talents.
That’s just what is happening this summer at Fisher’s at Orange Beach Marina. For the third consecutive year, Fisher’s is hosting the Southern Grace Dinner series featuring top chefs from across the South. For eight dinners Fisher’s Executive Chef and James Beard Award nominee, Bill Briand, turns over his kitchen to allow other chefs to showcase their talent as well as the rich and diverse bounty of the Gulf Coast.
Last month Chef Nina Compton started the series. She called on her training in French, Caribbean and Italian kitchens to entertain and delight diners. If you missed her dinner, you have seven more opportunities to join the Southern Grace experience.
On June 9, Chef Alon Shaya will have mouths watering with his menu. Some of the highlights will include crispy duck bisteeya, figs stuffed with kibbeh nayah, and gulf red snapper chraime with herbed cous cous and tahini. Visit the Southern Grace website to see Chef Toups’ full menu.
Chef Isaac Toups takes over the Fisher’s kitchen on June 16. Hailing from Rayne, Louisiana, you can be certain that Chef Toups Cajun heritage is going to shine through. He has three times been named a James Beard “Best Chef: South” semifinalist, and is a 2016 finalist.
When June 30 rolls around, Birmingham foodies will tell you all to be there for Frank Stitt. Long acclaimed for his restaurants Highlands Bar & Grill, Chez Fon Fon and Bottega, Chef Stitt has a long list of awards including the James Beard Award for the “Best Chef of the Southeast.”
On July 14 two chefs will be taking over the Fisher’s kitchen. Chef Adam Evans from Muscle Shoals, Alabama recently joined Brezza Cucina as chef-partner at celebrity chef Jonathan Waxman’s new restaurant venture at Ponce City Market. He’ll be sharing the kitchen with Chef Justin Devillier who has been nominated in 2012, 2013, 2014, 2015, and 2016 as a finalist by The James Beard Foundation for the “Best Chef: South” Award, and was also named 2014’s “Chef of the Year” by New Orleans Magazine.
Just a week later on July 21, Chef Ryan Prewitt’s menu will no doubt reflect what he has learned about the new traditions and techniques of many talented BBQ pitmasters. Chef Prewitt has traveled to Uruguay to study traditional open-fire cooking and to Spain to observe grilling techniques.
The series wraps up on August 11 with Chef Bill Smith. He is well known for his sumptuous take on Southern comfort food as he is for his exceptional food writing. Diners will know Chef Smith from his cookbook Seasoned in the South and the bestselling Savor the South title, Crabs & Oysters.
If you haven’t gotten your tickets, better hurry.