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" Specialty: Southern Cuisine with French Influence Originally a philosophy student in Cullman, AL, Frank Stitt left Aristotle behind when he was drawn to San Francisco to work in the kitchens of various Bay Area restaurants. He suddenly found himself in the kitchen of the legendary Chez Panisse, which led to an introduction to Richard Olney, famous food writer. At the time, Olney was working on the Good Cook series for Time-Life Books. Conveniently, he needed an assistant, which landed Stitt in the French countryside, working alongside the likes of Jeremiah Tower, Elizabeth David, Stephen Spurrier, and Simca Beck. Chef Stitt developed strong beliefs in sustainable agriculture and the humane treatment of animals from his time in the French countryside. Today Stitt is involved in a number of initiatives pertaining to his values, such as the Alabama Governor&amp;#039;s Advisory Board of Farmers&amp;#039; Markets. In 1982, Stitt opened Highlands Bar and Grill in Birmingham, AL. At this acclaimed establishment, diners can find Southern favorites immersed in French sauces and flavors. Soon after, Stitt opened Bottega and Caf\u00E9 Bottega, and in 2000 he opened Chez Fonfon, all in Birmingham. Frank Stitt&amp;#039;s Southern Table, Recipe and Gracious Traditions from Highlands Bar and Grill was published in 2004 and named Southern Table best cookbook of 2005 by the Southeastern Booksellers Association. Stitt also received the James Beard Award for Best Chef of the Southeast in 2001 and was nominated for the 2008 James Beard Award for Outstanding Chef. He has also made many television appearances and been featured in many magazines. Fun fact: Chef Stitt enjoys riding his five horses and playing in polo matches when he can tear himself away from the kitchen. Recipes: Lemon Meringue Tart Grilled Wild King Salmon with White Beans and Savoy Cabbage Shrimp and Crab Tower with Tangerine "^^<http://www.w3.org/2001/XMLSchema#string>
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