Chris Hastings

[Chris Hastings @HotHotFishClub]

I posted 2 photos on Facebook in the album "" http://t.co/Z2wZEaqv

[Chris Hastings @HotHotFishClub]

Last of our tomato salad is going out tonight and tomorrow... Until next summer of course. http://t.co/BM8NJlEh

[Chris Hastings @HotHotFishClub]

http://t.co/pdjhNpo4

[Chris Hastings @HotHotFishClub]

It's almost here. Will we see you there?
Sunday, October 14 http://t.co/ZtrhcHjb

[Chris Hastings @HotHotFishClub]

I posted 11 photos on Facebook in the album "Behind the scenes of Chef Chris Hastings Breville cooking demos" http://t.co/NTe1jOwO

[Chris Hastings @HotHotFishClub]

Tickets to celebrate 25 years of Cooking Light magazine are selling quickly! Buy tickets online today to reserve... http://t.co/l4SWku8R

[Chris Hastings @HotHotFishClub]

I posted 10 photos on Facebook in the album "Behind the scenes of Chef Chris Hastings Breville cooking demos" http://t.co/N0W7wqyz

[Chris Hastings @HotHotFishClub]

I posted 11 photos on Facebook in the album "Behind the scenes of Chef Chris Hastings Breville cooking demos" http://t.co/XKyYpwKN

[Chris Hastings @HotHotFishClub]

Cooking Light magazine talks with Chef Chris Hastings about celebrating the salad. And check out his recipe for... http://t.co/xdEBLgYB

[Chris Hastings @HotHotFishClub]

Check out the official video from the Billy Reid Shindig in Florence a couple weeks ago:

We had a great time and... http://t.co/HVfeM7b7

[Chris Hastings @HotHotFishClub]

Another new dish from the menu: White Oak Pastures free range chicken with muscadines, scuppernongs, locally... http://t.co/j61rcJEP

[Chris Hastings @HotHotFishClub]

Take a trip through the Luxury South with us in this great piece from Gadling http://t.co/3YYQYRUm

[Chris Hastings @HotHotFishClub]

We're humbled and grateful to everyone who voted for Chef Chris Hastings as the Best Local Chef in Birmingham... http://t.co/7L3sfzv4

[Chris Hastings @HotHotFishClub]

New on the menu: sous vide Border Springs lamb shoulder with Anson Mills farro, harissa, mint espuma, and local figs. http://t.co/MUbq5Bz5

[Chris Hastings @HotHotFishClub]

We had a great time serving up Alabama Seafood at Billy Reid's Shindig a couple weeks ago! Check out this piece... http://t.co/Pgtmqon0

[Chris Hastings @HotHotFishClub]

Check out all the photos from this weekend's festivities with Billy Reid in Florence, AL: http://t.co/SQvYahaa

[Chris Hastings @HotHotFishClub]

We had a great time at the Billy Reid Shindig in Florence last weekend, check out the action: http://t.co/rFp78iVO

[Chris Hastings @HotHotFishClub]

Excited to be heading to Florence this weekend to cook for the Fourth Annual Billy Reid Shindig! http://t.co/meSdnCgD

[Chris Hastings @HotHotFishClub]

Check out Chef Chris Hastings recipe for Grouper with Tomato, Avocado, and Grilled Vidalia Onions with Basil-Lime... http://t.co/HgxQH8Wy

[Chris Hastings @HotHotFishClub]

Birmingham Restaurant Week is in full swing! We're happy to present the Hot and Hot 3-course dinner for $30 (plus... http://t.co/ojUu7dbM