Event

Hot & Hot Pizzeria

After esteemed visiting guest chefs Gabrielle Hamilton, Jonathan Waxman, Marc Vetri, Jonathon Sawyer, Kevin Sbraga, and chef/owners Jon Shook and Vinny Dotolo of Animal and Son of a Gun in Los Angeles please join us as we welcome 2012 James Beard "Best Chef of the South"Award-winner Chris Hastings of Hot & Hot Fish Club in Birmingham, AL. Enjoy hors d'oeuvres, four courses including dessert, and free-flowing beer poured by visiting brewery Back Forty Beer Co. of Gadsden, AL. Go home with a signed cookbook, too. All that and tax & gratuity are included for $129. Seating for Hot & Hot Pizzeria is first come, first served. Harry's chef pop-up dinners occur about once a month, each time with a new chef in Harry's kitchen doing a special menu from their cookbook, their restaurant, or sometimes something different. We close to regular business for these intimate evenings and do one seating of 60 people. They are relaxed and convivial, with a family-style meal unfolding at communal tables. Tickets are exclusively sold online here, and there are no substitutions or special requests for the evening's menu.

<p style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; font-family: inherit; font-style: inherit; font-weight: inherit; margin-top: 0px; margin-right: 0px; margin-bottom: 1.7em; margin-left: 0px; outline-width: 0px; outline-style: initial; outline-color: initial; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; vertical-align: baseline; ">Welcome cocktail
Donny Draper-Bulleit Rye Whiskey, Sassafras Syrup, House Bitters and Lemon<p style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; font-family: inherit; font-style: inherit; font-weight: inherit; margin-top: 0px; margin-right: 0px; margin-bottom: 1.7em; margin-left: 0px; outline-width: 0px; outline-style: initial; outline-color: initial; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; vertical-align: baseline; ">Passed
bruschetta of eggplant, heirloom tomato, and goat cheese
ceviche or crudo of best fish available
lambs heart crudo with celery, fried capers, sherry vinegar and Dijon
hot and hot pepperoni pizza with eggplant, pesto and mozzarella<p style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; font-family: inherit; font-style: inherit; font-weight: inherit; margin-top: 0px; margin-right: 0px; margin-bottom: 1.7em; margin-left: 0px; outline-width: 0px; outline-style: initial; outline-color: initial; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; vertical-align: baseline; ">First
Avocado, hearts of palm, red grapefruit and arugula with chervil vinaigrette<p style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; font-family: inherit; font-style: inherit; font-weight: inherit; margin-top: 0px; margin-right: 0px; margin-bottom: 1.7em; margin-left: 0px; outline-width: 0px; outline-style: initial; outline-color: initial; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; vertical-align: baseline; ">Second
Whole roasted mangrove snapper with tomato saffron broth, rouille crouton W/ vegetable sides of ; fennel, baby carrots, small onions<p style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; font-family: inherit; font-style: inherit; font-weight: inherit; margin-top: 0px; margin-right: 0px; margin-bottom: 1.7em; margin-left: 0px; outline-width: 0px; outline-style: initial; outline-color: initial; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; vertical-align: baseline; ">Third
Whole roasted guinea hen in wood oven with muscadines, scuppernogs and verjus. Side dishes: McEwen and sons stone ground white grits & heirloom okra sautéed in lardo<p style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; font-family: inherit; font-style: inherit; font-weight: inherit; margin-top: 0px; margin-right: 0px; margin-bottom: 1.7em; margin-left: 0px; outline-width: 0px; outline-style: initial; outline-color: initial; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; vertical-align: baseline; ">Dessert
Roasted white peaches, petals from the past figs and cherries with fig sorbet, vanilla ice cream and almond cookie