Everyone probably knows by now that team Hastings brought home an Iron Chef victory for the state of Alabama. We kept the secret from many of the people that are closest to each of us, including the rest of the world, for a long seven months, but it was definitely worth it in the end. Iron Chef was a great experience. I will never forget a minute of it — from the time that Chef Hastings called me during the first days of June, until the moment we walked out of Kitchen Stadium holding our heads high with victory. It was a moment that only three people in Alabama have experienced to this point.
Many people have asked what our prize was. There was no prize except bragging rights to say we beat Bobby Flay on his home court. For us, that is worth much more than a monetary prize. Now that the dust has settled, it is back to work and continuing to make SpringHouse one of the best restaurants in the state, if not the Southeast.
Spring feels like it has been here for a few months now to most people. For me I know spring has arrived once the beautiful green vegetables find their way onto the menu. We are now seeing Fava beans, English peas and watercress – to name only a few. In addition to the green vegetables are other favorites, such as crawfish and spring lamb.
I had the opportunity to travel to Virginia last fall to an event called Lamb Stock where I was able to spend time with many of the top chefs in the Southeast. This event took place on the farm of Craig Rogers, the owner of Border Springs Farm. Border Springs Farm produces an amazing product that we will be using in the weeks to come. I’m looking forward to an amazing spring and summer and can’t wait to see you all.