Printable Biography of Frank Stitt III

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"Born and bred in Alabama, Frank Stitt III has almost single-handedly raised the consciousness of cooks in the Deep South," said Southwest Airlines' Spirit magazine. Gourmet called him the "culinary king of Alabama," Bon Appétit called him a culinary legend, and The New York Times said Frank Stitt "has become one of Alabama's favorite sons, almost in the same league as Charles Barkley, the basketball star, and Bobby Allison, the stock-car driver."

Recipes & Gracious Traditions from the Highlands Bar & Grill
"Now, Stitt has written a long-awaited cookbook, Southern Table featuring some of his most enticing and exotic recipes. More than 150 recipes range from the traditional--Spicy Green Tomato and Peach Relish, Spoonbread, and Pickled Shrimp--to the inspired--Slow-Roasted Black Grouper with Ham and Pumpkin Pirlau and Pork Loin with Corn Pudding and Grilled Eggplant. Desserts include Pitt’s best of the South Bourbon Panna Cotta, Sweet Potato Tart with Coconut Crust and Pecan Streusel.

International Flavors & Local Puveyors
"With an impressive family of four restaurants, each located in Birmingham's historic Southside, Chef Stitt brings his passion for the rustic techniques and ingredients of southern France and Italy to the table. He is equally passionate about the sources of his ingredients, choosing local purveyors who farm with humane and sustainable methods.

"Highlands combines the flavors of America's own regional South with the techniques and preparations of southern France to create soulful, yet elegant, dishes. At Bottega and The Cafe at Bottega, the aromas are reminiscent of Italy and the Mediterranean. And Chez Fonfon recreates a classic French bistro atmosphere, just like those visitors will find in Paris or Lyons.