Recapping A Tribute to Frank Stitt

March 4, 2013 | By | Comments (0)
Pardis and Frank Stitt

Pardis and Frank Stitt

Birmingham’s Frank Stitt is an American treasure. On Saturday night, his friends (who happen to be some of the South’s best chefs) gathered to honor him at the Charleston Wine + Food Festival‘s “A Tribute to Frank Stitt.” Each chef cooked a dish to honor Frank, and each dish showcased Frank’s passion for regional ingredients, his respect for technique, and his quiet elegance.

More than a few toasts were made, tales were told, and goosebumps ensued. Simply put, it was an unforgettable evening that made us proud to live in Birmingham and proud to have a man like Frank Stitt at the forefront of the most important regional cuisine in America.

Check out the video and the photos below for a look-see into an unforgettable evening.

Chef Frank Stitt, the man of the hour, with guest Ellen Price, the author's wife.

Chef Frank Stitt, the man of the hour, with guest Ellen Price, the author’s wife.

The scene in the penthouse kitchen. Yes, that's Linton Hopkins and Sean Brock in the foreground and Hugh Acheson, at left.

The scene in the penthouse kitchen. Yes, that’s Linton Hopkins and Sean Brock in the foreground and Hugh Acheson, at left.

Sean Brock pipes boiled peanut puree on top of little bites of Carolina Gold rice puffs, then garnishes with pickled okra.

Sean Brock pipes boiled peanut puree on top of little bites of Carolina Gold rice puffs, then garnishes with pickled okra.

Recently retired chefs Ben and Karen Barker (of Durham's Magnolia Grill) ready the smoked trout, bread n' butter pickle, and benne wafer bites.

Recently retired chefs Ben and Karen Barker (of Durham’s Magnolia Grill) ready the smoked trout, bread n’ butter pickle, and benne wafer bites.

Chef Mike Lata shucks Caper's Blades oysters before drizzling them with uni vinaigrette.

Chef Mike Lata shucks Caper’s Blades oysters before drizzling them with uni vinaigrette.

Chef Hugh Acheson readies the king mackerel for the grill.

Chef Hugh Acheson readies the king mackerel for the grill.

Post dessert (the most delicate and delicious panna cotta ever), the chefs take a bow.

Post dessert (the most delicate and delicious panna cotta ever), the chefs take a bow.

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