The Silvertron Café’s Marco Morosini demos basic risotto. by Jan Walsh Photography by Beau Gustafson Risotto is a versatile and nutritious Italian dish that can be served as a first course or main dish. A key component of making risotto is the selection of the flavoring ingredient, which can be veggies, seafood, mushrooms, or any… Read More

La Dama’s chef Travis Wolfe demos a new neighborhood favorite. By Jan Walsh, Photography by Beau Gustafson In March 2011, Liberty Park’s La Dama Italian Bistro began afresh with new restaurateur, Dusty Leeming, and chef, Travis Wolfe. Marinara and pizza sauces are now made from scratch everyday using Wolfe’s own recipe. All fish is received… Read More

Natalie Smith and husband Sean have the sauce. Photography by Beau Gustafson Cooking has been a part of Natalie Smith’s life for as long as she can remember. “My mom and dad always had sit–down family dinners together. Some of my most memorable conversations always happen around the family dinner table,” Smith says. Natalie and her… Read More

GianiMarco’s fresh pasta and tomato basil sauce is simply delicious. By Jan Walsh Photography by Beau Gustafson Everybody loves fresh, homemade pasta. GianMarco’s Giani Respinto demos fresh fettuccini, plus a simple sauce. Try this at home. Pasta Ingredients: 3 ½ Cups Italian Cake Flour (may substitute other flours)                         6 Eggs Salt and Pepper… Read More

Avo and Dram’s chef Ben Kirk demos this classic French recipe. By Jan Walsh Photography by Beau Gustafson Duxelles is a semi sauce made of minced mushrooms and other ingredients that is used in many dishes. Thinner than a paste but thicker than a sauce, Duxelles is a versatile recipe that can be used as… Read More

John Krontiras prepares Nabeel’s Greek style stuffed tomatoes. By Jan Walsh     Photography by Beau Gustafson Yemista´ is a popular Greek, vegetarian dish. John Krontiras uses local products and fresh mint from his own garden to prepare this dish at Nabeel’s Café and Market. Ingredients: 6 large ripe tomatoes ½  cup crumbled Greek Feta* ½ of white onion,… Read More

Tanya Ott and Jason Fulmore and their daughters make cooking a family affair. Photography by Beau Gustafson The kitchen at Tonya Ott’s home is more than a room, it is a teachable moment. “The kids have always helped out in the kitchen, but began cooking in earnest about three years ago. We view the kitchen… Read More

Veranda on Highland’s Tom Robey demos a popular pork dish. By Jan Walsh; Photography by Beau Gustafson Executive chef Tom Robey makes dining at Veranda on Highland a pleasure—and makes cooking fun. He entertains us in the kitchen with his singing and joking, gives this popular pork dish a light-hearted name, yet his results make us swoon…. Read More

Hot and Hot Fish Club’s Chris Hastings demos a recipe from his cookbook. By Jan Walsh; Photography by Beau Gustafson This month we debut B-Metro magazine’s Prepare column, which will enjoy an additional life as BirminghamRestaurants.com’s “Chefs’ Secrets” online video column! And who better to feature than Chris Hastings who was the very first chef in my… Read More

Serge Pambo makes dessert. Photography by Beau Gustafson The beignet in France is not really common fare in restaurants, says Serge Pambo, the French owner of Birmingham’s Cafe de Paris in the city’s Lakeview section. “It is mostly a family dessert. Eggs, flour, milk, water and butter, that is all it takes. It is a… Read More