A few days ago, a small team from Highlands Bar and Grill in Bham served supper at the James Beard House in NYC. Frank Stitt posted the menu highlights:
Island Creek oysters, old Mobile-style
Field pea salad, cucumbers, fresh dill, fried okra
Bayou la Batre shrimp & crab salad with sungold tomatoes, capers, roasted peppers,
green beans & Xeres vinegar
Roast Jamison Farm lamb loin, Richard Olney zucchini gratin, marjoram & savory
Dol’s lemon meringue pie and coconut cake, pecan génoise, crème anglaise
Dol was there making sure the desserts were perfect — so happy when she was recognized by the JBF as Outstanding Pastry Chef last year — and got me thinking about that fab coconut cake, always available at all three of Frank’s restaurants: Highlands, Bottega, and my fave, Chez FonFon.
The NYT published Dol’s recipe for her Lemon Meringue Tart (though you may need a NYT Food subscription to view) and the one for her Coconut Pecan Cake can be found free at the JBF site. It’s also, I’m almost sure, in the Bottega cookbook along with the recipe for the zabaglione cake, though I’m not at home this sec to make certain. If you’re not in the baking mood, you can call one of the restaurants and order the coconut for take-home with some notice…
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On June 19, the JBF will be doing a special Heritage: Tribute to a Nashville Legend supper: Arnold Myint (a.k.a. Suzy Wong) of International Market & Restaurant, Nashville. Their description:
Arnold Myint has been delighting diners for years with his outstanding food and drinks, endless creativity, and larger-than-life personality, but before Arnold was his Thai mother Patti, a Nashville culinary legend who left a community in mourning when she passed away in the autumn of 2018. Now Arnold returns to the Beard House to cook a special Thai-inspired dinner honoring the legacy she passed down to him.