Evening With an Expert | Cook Along With Chef Chris Hastings
Make Plans To Join Us For
Evening with an Expert
Cook Along With
Chef Chris Hastings
James Beard Award Winner
A Virtual Fundraiser Benefiting the Friends of Birmingham Botanical Gardens' Internship Program
Sunday, March 7, 2021 | 5:30–7:00 p.m.
Mark your calendar to join us on Sunday, March 7, for a fun and festive evening featuring Chris Hastings, James Beard Award-winning chef and co-owner of Birmingham’s own OvenBird and Hot and Hot Fish Club! As part of this livestream fundraiser, which supports the Friends of Birmingham Botanical Gardens’ Internship Program, you’ll receive a custom, three-course dinner menu created by Chef Hastings especially for the event, as well as his recipes, ingredient list, pro tips, recommended wine pairings, and a chance to ask questions.
Cook along with Chef Hastings as he shares cooking tips and tricks and answers your questions live from his kitchen at Hot and Hot Fish Club.
CHOOSE FROM TWO RESERVATION OPTIONS:
Price includes virtual link (for one viewing device) to our our step-by-step, live cooking experience with Chef Hastings, printable recipes, shopping list, pro tips, wine pairing recommendations, and a few bonus extras to make your evening even more special
Price includes all of the above as well as dessert for two prepared by Chef Hastings, a select bottle of wine,
and Tito’s Handmade Vodka Cocktail Package to make your own handcrafted specialty drink live with Chef Hastings and his team
*All VIP registrants must be 21 years of age or older to attend.
The livestream event will begin at 5:30 p.m. and include—of course—a number of garden-fresh favorites!
Make plans to join us while helping us grow green leaders of tomorrow!
Reservations have now closed.
VIP ticket holders: Be sure to pick up your VIP bag at the Gardens between 1 and 3 p.m. on Saturday, March 6, or Sunday, March 7.
Proceeds benefit the Friends of Birmingham Botanical Gardens’ Internship Program, which gives young people with a keen interest in plants an opportunity to help with hands-on projects and educational initiatives while also exposing them to the world of public gardens and opening the door to possibilities for a career in environmental education, ecology, and more.
Blood Orange Martini
Bibb Lettuce Salad with Candied Pecans, Cambozola, and Preserved Lemon Vinaigrette
Grilled Grouper with Avocado, Grilled Onion, and Lime Basil Vinaigrette
Raspberry and White Chocolate Bread Pudding with Raspberry Coulis
Dress Up Your Dinner Table
You may want to dress up your dinner table for the occasion! In this video, Mary Cox Brown of Marigold Designs and Neillie Butler of Mariée Ami and Ami à Vie share their favorite tablescape tips to help you prepare for this special evening.
SPONSORSHIPS ARE AVAILABLE!