booksproductsweekly wrap up

weekly wrap up + a southern table

by Stephanie

As the week comes to a close the thing I’ll remember most about this week was an amazing meal I was fortunate to share with a group of fantastic people from Alabama. I was in town to talk about the D*S Book and because we were in the hometown of a fellow Artisan author, Chef Frank Stitt, we got to eat at his amazing restaurant Bottega. From the second someone handed me a delicious orange martini and I felt like I was home. The company was delightful and the food was just heavenly. I don’t often dive into cookbooks here, but Frank’s book Southern Table has been a mainstay of mine for years (we even adapted some of his recipes for our wedding). So to eat at his restaurant in person was a dream come true for me. If you’re looking for something delicious to cook this weekend, look no further than this book. The very idea of a Southern Table is something that warms me instantly: good food and good people- both filled with love. I can’t think of a better note or image to leave with on this Friday afternoon. I hope you all have a wonderful weekend and I’ll see you on Monday. xo, grace

Below is a summary of this week’s highlights:

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  • bottega is my favorite restaurant! my husband and i live about a 10 minute walk from there on highland, so we love to get to walk down for dinner…so glad to hear you enjoyed dinner there grace

  • I worked on a promotional mailer that featured Chef Frank Stitt’s recipes. I was so hungry the whole time looking at all the beautiful dishes and ingredients! It is one of my favorite projects: http://cieradesign.com/yp Can’t wait to make it to one of his restaurants!

  • i’m a bizzilionth generation alabamian (now, living in indiana) who was brought up by southern women who knew how to cook the old way.

    frank stitt’s southern table is probably my favorite of all of my cookbooks (sorry, julia–you’re great, but i gotta go with my roots).

    before it was “cool”…we, in the south bought & cooked with locally grown, fresh, in season ingrediants. from spring ’til fall, my mom made at least 2 trips to the curb market in montgomery to buy fresh produce. family & friends would regularly drop off or trade home grown produce–and we lived in the city!

    frank uses this legacy and updates it in a kind and delicious way with his recipes. and the best thing is that everything is tweaked for the home cook. easy, not time consumeing & delicious. just the way our mommas & big mommas used to cook. yet, you could serve any of his dishes in new york or london or just at an upscale dinner party and receive rave reviews & requests for recipes.

    this is my well worn, go-to cookbook for everyday and fancy pants evenings.

    and, besides the cooking stuff, stitt provides truely lovely essays…great chef, inspiring writer.

    nanne in indiana by way of alabama

  • Such an amazing cookbook. I’m hoping my chef husband & I can get to his place sometime this year. Very jealous :)

  • You were in the ‘Ham? I missed it! So what did you have at Bottega? We went last night and I had the ravioli w/crab and the lobster spaghetti. Both were delicious!

    Next time you come back, you must try Highlands and Chez Fonfon, his other two restaurants. Our favorite places anywhere!

  • Ditto on Highlands and Chez Fonfon. The fries at Chex Fonfon are to die for! Though not always recognized for it’s good points, Birmingham (i live there) has quite a few amazing (award winning) restaurants. Chris Hastings in another B’ham chef who will wow your socks off.

  • Grace,
    I’m pretty new to the American South–culture, cooking, and all. I visited Alabama for the first time just a few weeks ago, but everyone I met there was so wonderfully warm and welcoming. I can’t wait to go back.

    Would you be able to tell me how vegetarian friendly Southern Table is? I know that like a lot of other cooking with well-established roots southern cuisine has a tendency to flavour (at the very least!) its dishes with meaty things. Thanks in advance.

    • hi katie

      your hunch is correct about southern seasonings often being ham or meat based, but there are many many recipes (and sides) that are veggie friendly. it’s worth it :)


  • Aren’t you such a dear for doing a post regarding a cookbook. Your description of Southern Table, and Bottega, make it sound simply heavenly! There is something about a southern cookbook that I absolutely adore. I can’t wait to hit the book store and pick this one up. Until now, my go-to was always Charleston Receipts. Looks like Southern Table could very well nudge it out of first place! Don’t even get me started on how incredible an orange martini sounds….yum.
    xo Deirdre

  • i spent two years cooking in Bottega’s kitchen and loved it even more when I left than when I was just a diner. Frank’s great. The food’s the best. Far away now…and the post makes me yearn for home…

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