The latest visitor to the Harry's Pizzeria kitchen for its monthly chef pop-up series is a James Beard Award-winner and Southern gentleman from Alabama, Chris Hastings of Hot & Hot Fish Club. Hastings has hammered out the menu for his August 15 pop-up, showcasing his down home cooking that warranted his 2012 title as "Best Chef in the South" on such dishes as whole roasted snapper with tomato saffron broth and guinea hen with muscadines and scuppernogs.
Tickets for the Hot & Hot Pizzeria pop-up are $129 per person.
[Photo Courtesy of Esquire]
Donny Draper-Bulleit Rye Whiskey, Sassafras Syrup, House Bitters and Lemon
Bruschetta of eggplant, heirloom tomato, and goat cheese
Ceviche or crudo of best fish available
Lambs heart crudo with celery, fried capers, sherry vinegar and Dijon
Hot and Hot pepperoni pizza with eggplant, pesto and mozzarella
Avocado, hearts of palm, red grapefruit and arugula with chervil vinaigrette
Whole roasted mangrove snapper with tomato saffron broth, rouille crouton W/ vegetable sides of ; fennel, baby carrots, small onions
Whole roasted guinea hen in wood oven with muscadines, scuppernogs and verjus. Side dishes: McEwen and sons stone ground white grits & heirloom okra sautéed in lardo
Roasted white peaches, petals from the past figs and cherries with fig sorbet, vanilla ice cream and almond cookie