HOT and HOT FISH CLUB

Dear Friends and Valued Patrons,

With the month of June we know that summer is fast approaching. Arriving at our door step from local farmers are tomatoes, peas, corn, squash blossoms, zucchini and eggplant. We roast the Squash Blossoms which we stuff with fresh blue crabmeat and lemon.

The Finley Market is supplying the field peas, corn, and okra for the famous Hot and Hot Tomato Salad. Other summer menu classics are returning to our menu such as our Simple Grilled Fish with Tomato, Avocado and Grilled Vidalia Onions with Basil Lime Vinaigrette. Sweet Corn Succotash and our Creamy Field Pea Salad is a must on our Vegetable Plate.

Betsy Johnston has created a variety of new dessert items to choose from such as our Lemon Cornmeal Cake with Toasted Almonds and Blueberries, Lemon Mousse, Blueberry Coulis, and Sweet Corn Crème Fraiche. Local black and blueberries are from Petals from the Past. Everyone loves our doughnuts and we have decided to put a new twist on the Hot and Hot Doughnuts which includes Strawberry Jam, Caramel Peanut and Chocolate Éclair. A new favorite is “Affogato” Verrine with Chocolate Caramel, Vanilla Ice Cream, Espresso Granita and Mascarpone Cannoli. An affogato is a traditional Italian espresso-based treat. It means “drowned in coffee”. The basic recipe is subject to a number of variations – using different coffee drinks and different ice creams. Expected this month are fresh Chilton County Peaches and new ice cream flavors such as Fresh Peach and Lemon Verbena. As always we are looking forward to a great food month. We welcome Sedesh Boodram, Sous Chef, to the Hot and Hot family. Sedesh was born in Trinidad, and attended The French Culinary Institute in New York. Graduating with honors of distinction he did his externship at Per Se under Thomas Keller. In addition, he worked as the Pastry Chef at Country Restaurant and taught as a chef/instructor at the prestigious Claremont Prep School. He and his partner have made Birmingham their home to raise their daughter and be with family.

Employee Profile: Sedesh Boodram

We welcome Sedesh Boodram, Sous Chef, to the Hot and Hot family. Sedesh was born in Trinidad, and attended The French Culinary Institute in New York. Graduating with honors of distinction he did his externship at Per Se under Thomas Keller. In addition, he worked as the Pastry Chef at Country Restaurant and taught as a chef/instructor at the prestigious Claremont Prep School. He and his partner have made Birmingham their home to raise their daughter and be with family.

Slow Food USA

We have always practiced the teachings of Slow Foods which is documented in the cookbook The Hot and Hot Fish Club, a Celebration of Food, Family and Traditions. Officially the restaurant is now a member of the local chapter of the Slow Food community in Birmingham.

Our mission is to teach a sustainable life style, educate on the importance of healthy food choices and connect the producers to the consumers.

In addition, SpringHouse Restaurant at Lake Martin has started their own chapter of Slow Food USA called Slow Food Crossroads.

Happy Father’s Day

If you are looking for a present for the father and cook in your life you can purchase an autographed cookbook, The Hot and Hot Fish Club, A Celebration of Food, Family and Tradition at the restaurant or on our web page

New from the Farm to Glass Menu:

Black and Blue Goose

With the arrival of June, we thought it only appropriate to celebrate the season with a refreshing tribute to berries.

Start by filling ¼ of a glass beverage dispenser with sliced berries and blackberries, then gently mash the berries just enough to pop each one. Add 1 teaspoon of lemon juice, to help brighten the flavors and keep it fresh. Fill the rest of the beverage dispenser with Grey Goose Vodka. Store the container for about a week, shaking gently every other day. Filter the berry infusion through a sieve and pour the liquid back into the dispenser. Finish the infusion with new fresh berries for an attractive display.

3 ounces berry infused Grey Goose
1 large strawberry sliced
4 blueberries
2 blackberries
1 ounce club soda
1 ounce rosemary honeysuckle syrup or simple syrup

Muddle and strain into chilled martini glass. Garnish with fresh berries skewered through a rosemary twig. Enjoy!

For the rosemary honeysuckle syrup take 2 cups of sugar added to 2 cups of boiling water. Stir until the sugar is dissolved. Add 1 large sprig of rosemary and a handful of honeysuckles. Let steep overnight.

Garden & Gun: Save the Date

October 3, 2010

The Hot and Hot Fish Club will be hosting a Harvest Moon Feast with Garden & Gun Magazine at Lake Tadpole. This Garden & Gun event, which you may have read about taking place throughout the South, will benefit the fishing communities and their families. We will feature an entirely Alabama centric group of chefs, purveyors of local foods, clothing designers, musicians and cultural icons from our great state. Look for an announcement and sign up in August.

2010 Big Apple Barbecue Block Party

Chef Hastings will be in New York City the weekend of June 11th for the Big Apple Barbecue Block Party. This event is held at Madison Square Park. He will do a cooking demo on “A Side of Something Special: BBQ-Friendly Side Dishes”. His dishes are Creamy Field Pea Salad, Celery Root Slaw with Arepa Cake and Grilled Corn with Roasted Pepper Butter. The funds raised from this event will benefit the programming and maintenance of Madison Square Park.

Upcoming Schedule for June and July:

June 11 – 14: Big Apple Barbeque in New York
June 26: Cooking Demo at Helena Farmers Market
July 10: Cooking Demo at Petals from the Past
July 15: Farm to Table and Back Dinner (Atlanta)
July 17: Cooking Demo at Valleydale Farmers Market
July 20: Dinner at Garfrerick’s Cafe
July 31: Cooking Demo at Pepper Place Market

We hope to see you soon!

Bon Appetit,

Chris and Idie Hastings
Hot and Hot Fish Club