Chefs A'Field Season 1 Episode 4 Frank Stitt: Highlands: Birmingham, AL

In this episode of Chefs A'Field, we follow James Beard Award-winning chef Frank Stitt as he ventures into the highlands of Birmingham, Alabama to source ingredients for his dishes. Known for his devotion to using fresh and local ingredients, Stitt takes his passion to the next level by foraging in nearby wooded areas and streams to gather wild mushrooms and greens, such as sorrel and watercress. He also visits local farms to pick up freshly harvested produce and meats, including heirloom tomatoes and grass-fed beef.

Stitt showcases his mastery of southern cuisine as he prepares several dishes using these fresh ingredients. He creates a salad featuring wild greens and mushrooms, dressed with a tangy vinaigrette made with sherry vinegar and Dijon mustard. For the main course, he prepares a mouth-watering grilled beef tenderloin, seasoned with garlic and rosemary, served with a side of roasted heirloom tomatoes and sautéed kale. Stitt's dishes highlight the unique flavors and ingredients found in this region of the U.S.

Throughout the episode, Stitt shares his food philosophy and his love for the Birmingham community. He emphasizes the importance of building relationships with local farmers and purveyors in order to support sustainable agriculture and reduce the carbon footprint of the food industry. Stitt also discusses the impact of his restaurants on the local economy and how they have helped to revitalize the city of Birmingham.

Chefs A'Field season 1 episode 4 with Frank Stitt: Highlands: Birmingham, AL is an inspiring and educational episode that showcases the beauty and bounty of southern cuisine. Stitt's passion for using fresh and local ingredients is contagious, and viewers are sure to be inspired to seek out the best of their own local food sources after watching this episode.