ICA: Flay vs. Hastings
Iron Chef Bobby Flay faces off against Challenger Chris Hastings, chef and owner at Hot and Hot Fish Club in Birmingham, Alabama. Judges are Anthony Anderson, Donatella Arpaia Stewart and Simon Majumdar.
It has taken 12 years but there is finally a chef from Alabama battling in Kitchen Stadium. Why is this a big deal? Alabama has one of the richest food traditions in the country – West Indies Salad, Fried Green Tomatoes, White BBQ Sauce, et al. And what a chef they have chosen.
Christopher (along with wife Idie Hastings) is the chef and co-owner of the nationally celebrated Hot and Hot Fish Club in Birmingham, Alabama. Located in a historic building on Birmingham’s Southside, the award-winning restaurant has earned a reputation for serving some of the finest, freshest dishes in the region.
Hastings graduated from the Johnson & Wales Culinary School in Providence, Rhode Island and then returned to the South in 1984 to work at the Atlanta Ritz Carlton. After stints at Highlands Bar and Grill and Botega, Chef Chris moved to San Francisco, where he helped Bradley Ogden open the Lark Creek Inn.
In 1995, the Hastings returned to Birmingham to open the Hot and Hot Fish Club where Chris focused on the dinner menu and Idie used her pastry experience (earned in the kitchens of Jeremiah Towers’ Stars Café and Wolfgang Puck’s Postrio) to develop the dessert menu. Today, although the menus change daily to highlight the best possible products available, several signature items remain: the Hot and Hot Shrimp and Grits made with Country Ham, Fresh Thyme, Tomatoes and Ver Jus is always a favorite among the locals.
For more on Chef Christopher Hastings and the Hot and Hot Fish Club check out this great article from the Year of Alabama Food web site.
To see what happen when Hastings takes on Iron Chef Bobby Flay in Battle: Sausage tune into the Food Network this Sunday at 10/9 CT. If you haven’t already be sure to check out my exclusive interview with Iron Chef Bobby Flay (HERE).
For the outcome check below.
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Taste: 29 Taste: 15
Plating: 12 Plating: 14
Originality: 11 Originality: 14
Total: 52 Total: 53