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Keep up with Garden and Gun
Food & Drink
August/September 2013
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Chef Frank Stitt has become synonymous with Southern food in Birmingham.
Photo: William Hereford
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Stitt prepares for the day.
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Addressing the staff at Highlands before the evening rush.
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Flatiron steak with potato gratino at Bottega Café.
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Afternoon light filters into the café bar.
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Stitt checks in with diners at Highlands.
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The charcuterie plate.
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Notes on the menu from Chez Fonfon.
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Stitt and his wife, Pardis.
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Stitt takes a rare moment of rest.
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Behind the bar at Chez Fonfon.
William Hereford
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Lemon meringue tart at Chez Fonfon.
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Stitt adds final touches to the grilled wild king salmon at Highlands Bar and Grill.
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A frozen sweet treat at Bottega Café.
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Working the line at Bottega Café.
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Hot from the kitchen at Chez Fonfon.
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Awaiting a table at Chez Fonfon.
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A Chez Fonfon waiter shuttles drinks from the bar.
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Grilled Manchester Farms quail with a 20-Year Tawny Port, Pencil Cob grits, pickled carrots, and turnips at Highlands.
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Stitt speaks with guests at Highlands.
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Chez Fonfon storefront entices passerby.
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The boules court behind Chez Fonfon.
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Bottega sits on the edge of Birmingham’s Five Points district.
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The chef and his wife, Pardis, at Highlands.
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Stitt prepares dishes in the kitchen at Highlands.
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Stitt holds carefully-selected mushrooms before cooking.
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Stitt traverses between his restaurants throughout the day.
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