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Update: Photos from last night’s Riesling Pizzeria July pop-up are now available on a Flickr set here. For the full list of 40 wines poured at the tasting, see our PDF here. Boom!
“Hastings in the haaaus!” That’s what you best be screaming when chef Chris makes his grand entrance at Harry’s on August 15. The cookbook author and newly-minted 2012 James Beard Best Chef South is visiting from ‘Bama to drum up some of the warm hospitality and seasonal cuisine with Southern influences that has made his Hot & Hot Fish Club Birmingham’s best and one of the country’s finest restaurants. To guild the lily, we’ve invited Gadsden, Alabama brewery Back Forty Beer Co. to share their portfolio of beers, being introduced to the Florida market for the first time in August. You tasted it here first, folks!
After esteemed visiting guest chefs Gabrielle Hamilton, Jonathan Waxman, Marc Vetri, Jonathon Sawyer, Kevin Sbraga, and chef/owners Jon Shook and Vinny Dotolo of Animal and Son of a Gun in Los Angeles please join us for our first chef pop-up where beer is king. Enjoy hors d’oeuvres, four courses including dessert, and free-flowing beer poured by visiting brewery Back Forty Beer Co., and a signed cookbook from Chris, with tax & gratuity included for $129.Seating for Hot & Hot Pizzeria is first come, first served. Harry’s chef pop-up dinners occur about once a month, each time with a new chef in Harry’s kitchen doing a special menu from their cookbook, their restaurant, or sometimes something different. We close to regular business for these intimate evenings and do one seating of 60 people. They are relaxed and convivial, with a family-style meal unfolding at communal tables. Tickets are exclusively sold online on Brown Paper Tickets, and there are no substitutions or special requests for the evening’s menu. For a list of past and future events, including photos, visit Harry’s fun page. We’ll get up some from last’s night’s Riesling Pizzeria as soon as we can!
