Chris Hastings And Rob Newton Are Cooking Together In NYC

Food Republic columnist and James Beard Award–winning chef Chris Hastings of Birmingham's Hot and Hot Fish Club will join FR friend Rob Newton in the kitchen at Seersucker in Brooklyn on Thursday, June 6. The two will collaborate on a special menu of signature Southern dishes from their respective restaurants, offered at $65 per person. Seersucker's regular à la carte menu will also be available during the night. Reservations can be made by calling the restaurant.

Below is the menu for the one-night guest dinner:

First: Poached duck egg with Vidalia onion, wild foraged herds and lettuces, Alabama caviar, fried country ham. (Hastings)

Second: Pig skin noodle bowl, frog legs, snapper jowl, Bayou La Batre head on shrimp with rich pork broth and black vinegar hot sauce. (Hastings)

Third: Grilled black pepper pork belly, slow scrambled Feather Ridge eggs, Brooklyn greens, bourbon gastrique (Newton)

Fourth: Market strawberries, shortcake, Szechuan peppercorn gelato, strawberry chips (Newton)

Read Chris Hastings Letter From The South columns on Food Republic: