Last Sunday, our own Chef Instructor Chef James Briscione represented ICE at Harvest Feast, a dinner to benefit the shrimpers and fisherman effected by the Gulf oil spill. The event was hosted by Garden & Gun magazine and James Beard Award–nominated chef, Chris Hastings of Hot and Hot Fish Club.

Chefs from across Alabama united to cook up a seasonal and local dinner. The menu kicked off with Chef James’s Bacon Wrapped Venison Pâté, Pickled Fall Vegetables and Pork Fries (deep fried pork rillettes). The dishes from the other chefs included Whole Roasted Gulf Snapper, Pork and Grits (a whole hog that was smoked for 18 hours and served over grits) and Persimmon Bread Pudding with Pappy Van Winkle Hard Sauce and Hot Mulled Apple Cider. (To see the rest of the menu, check out Chef James’s blog post, here.)

The 170 dinners feasted outdoors at Lake Tadpole, right outside of Birmingham. In addition to the feast they partook in cocktails, live music and lawn games — a wonderful way to spend an evening among friends, and all in support of a good cause.

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