Meals prepared by top chefs in a unique setting and ambience surrounded by world class artwork in the Avondale Bricks Gallery.
Sephira Shuttlesworth will kick off the series with a dinner commemorating Rev. Fred Shuttlesworth.
Here is the schedule for Weekly Gallery Dinners:
-Oct. 25, Sephira's Soul Food
Herb-crusted roasted pork loin and meat loaf with savory green tomato gravy. There's more soul food as well as soulful music to commemorate the first anniversary of the death of Birmingham's Civil Rights lion the Reverend Fred Shuttlesworth. Only $35 per person. Email bhamians@gmail.com for reservations.
As part of the commemoration of the first anniversary of the death of her late husband, Birmingham Civil Rights icon Rev. Fred Shuttlesworth, his widow Sephira will be serving one of his favorite soul food dinners in the gallery. Click the link above for details.
-Nov. 1, Brandon Cain of Saw's Soul Kitchen in All-Avondale dinner featuring the beers of Avondale Brewery in the Avondale Bricks Gallery.
Shrimp and grits, a pork belly dish invented for the occasion. Soul food meets ocean. Click the link for full menu and prices. Email bhamians@gmail.com for information and reservations.
-Nov. 15, Wine dinner by George Reis of Ocean with the wines of Athens Imports
The owner/chef of one of Birmingham's finest restaurants teams up with local wine importer Stephen Humphreys to create a menu of original dishes, each paired with a different wine, just for this occasion. Try coffee-cocoa dusted beef strip loin and roasted red peppers with Torreon de Paredes Carmenere Reserva. Click the wine dinner link above for information and reservations.
This dinner was already a great success on Sept. 11:
We will kick off our dinners for the season with a Spanish-inspired wine dinner at Avondale Bricks Gallery, brought to you by Chef Gray Byrum of Echelon Catering and Stephen Humphreys of Athens Imports.
The menu will feature the cuisine of Spain, but may contain some surprising match-ups, if history is any guide. http://www.bhamweekly.com/birmingham/article-3065-topechelon-wine-pairing.html.
Chef Byrum spent much time learning his craft and mastering the local cuisine in Spain, and also was a force in the creation of El
Catalan, a highly acclaimed Spanish restaurant in Washington, D.C., before returning to Birmingham to work in some of the most prestigious restaurants and then start his own business, Echelon by Design Catering. His career includes stops at the Five Star and Five Diamond resort The Homestead in Hot Springs, Virginia, as well as Citronelle, iRicchi, and the Ritz- Carlton in Washington, D.C.
Space is limited for this dinner at Avondale Bricks Gallery at 6:30 pm on September 11. For more information, email bhamweekly@ gmail.com or call Danielle at 205 902 2609 for reservations. Four course dinner paired with wines for $75 per person, tax and gratuity included. 130 41st Street South in Avondale.
Here is the menu:
First Course:
ˇ Stacked Crab and Avocado Salad
Viña Sardasol Blanco (Chardonnay-Viura), Navarra, Spain
Second Course:
ˇ Rosemary and Garlic Marinated Portabella Mushrooms
over Arugula with a Walnut Vinaigrette
Torreon de
Paredes Cabernet Sauvignon, Rengo, Chile
Third Course:
ˇ Manchego Crusted Beef Tenderloin Filet with a Red Wine and Roasted Garlic Au Jus over an Olive Oil Potato Mash and Escalivada (grilled vegetables Catalan Style)
Alconde Selección Tempranillo, Navarra, Spain
ˇ Crema Catalana: Rich Vanilla Custard with a caramel
sauce
Las Perdices
Late-Harvest Viognier, Mendoza, Argentina
(dishes and wine pairings subject to modification at chef and importer's discretion)
