Local Flavor: Hot and Hot Fish Club

I love to sit at the open counter here and watch recent James Beard nominee, Chris Hastings, and his talented chefs, Chris Zapalowski (formerly of Emeril’s and Peristyle in New Orleans), and Bill Schleusner (of Cafe Boulud) cook up everything from Henry Fudge’s pork trio to Shrimp and Grits. For a voluptuous dessert, they now have local Petals from the Past super-ripe persimmon with almond biscotti.
Click here to watch Chris fry up burgundy okra and make his famous Hot and Hot Tomato Salad. For more Local Flavor, recipes, and cooking demos, go to myrecipes.com.

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