I hope you all have been well. I wanted to share with you the amazing experience I had EATING!
Chef Hastings is a professional chef who owns the Hot & Hot Fish Club in Birmingham, Alabama.
Here is a little history to catch you up.
Chris moved to Atlanta in 1984 where he worked as a sous chef at the Ritz Carlton. In 1989, he and his wife moved to San Francisco and helped open the Lark Creek Inn where Chris served as sous chef.
Chris and his wife opened Hot & Hot Fish Club.[1], named for the Pawleys Island, South Carolina epicurean club of which his great-great-great-great grandfather was a member.[2] In the restaurant’s early days, while Chris focused on the dinner menu, Idie used her pastry experience to develop the dessert menu. Although the menus change daily, highlighting the best seasonal products available, several signature items remain: the Hot and Hot Shrimp and Grits made with Country Ham, Fresh Thyme, Tomatoes and Ver Jus is always a favorite among the locals and Elton’s Chocolate Soufflé with Fresh Cream continues to be a favorite ending to many meals at the restaurant.
Hastings also teamed up with Russell Lands On Lake Martin and executive chef, Rob McDaniel, as the culinary advisor of the SpringHouse Restaurant located in the Lake Martin development Russell Crossroads in Alexander City, Alabama.[3]
Chef Hastings competed and won against Bobby Flay in Iron Chef America which aired on Food Network on February 26, 2012. The secret ingredient was sausage.
I took my camera, of course! The set up was my 50mm Prime! I loved the atmosphere , food and the staff!
The selections, the pairing of tastes is what makes Chef Hastings a great Chef!
Amuse Bouche- Amusement for the mouth. Paired with a drink to showcase the Chef's talents and to help celebrate a special occasion. This small 1 serving hors d'œuvres is compressed peach with almond slivers. They served it with a great glass of champagne.
Hot & Hot Tomato Salad- Sweet Corn, Field Peas, Fried Okra and Smoked Bacon
Simple Grilled Fish: Yellowfin Tuna
Farro Piccolo, Swiss Chard, and Black Garlic with Vegetables à la Grecque
Southern
Bouillabaisse
Pompano, Head-On Shrimp, Mussels, Little Neck Clams,
Chorizo, Tomatoes, Fennel and Rouille
Elton’s Chocolate
Soufflé
Crème Anglaise and Whipped Cream
Hot and
Hot Doughnuts
