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Paula Deen Cooks and Dines at Local

Paula Deen, nationally recognized author and television personality famous for her Southern cooking, visited Anthony Marini at his Local restaurant and cocktail bar in Vestavia Hills earlier this month. As part of a series for her magazine Cooking with Paula Deen, Deen and Marini prepared a repertoire of Apalachicola oyster dishes. “The fried oysters with his hickory wood smoked mayonnaise were to die for," Deen said. (And we second that opinion, by the way.)

local-deen-907.jpg“Paula and her husband are just as nice as anyone would imagine," Marini said. "It is clear that her on-air personality is not fake." After the photo shoot Paula and her husband Michael Gruver, Phyllis Hoffman, president of Hoffman Media and Cindy Cooper, Editorial Director of Cooking with Paula Deen, enjoyed a eight-course menu prepared by Marini. Never turning any of the restaurant patrons down, she signed autographs and talked to several people after her meal, staying well after midnight. (Shown in photo, from left, are Clif Holt of Little Savannah restaurant, Paula Deen, Anthony Marini (standing), Phyllis Hoffman of Hoffman Media.)

The menu included:

  • Heirloom Tomato with Sugar Baby Watermelon Juice and Laura Chenel Goat Cheese
  • Cornmeal Fried Apalachicola Oysters with Hickory Wood Smoked Mayonnaise
  • Anthony’s Salad (included in the revised version of "100 Dishes to Eat in Alabama Before You Die")
  • Lamb Tartar with Pimento Relish
  • North Coast Sea Scallops with Lobster Mushrooms, Seabeans and Crawfish-Cauliflower Hash
  • Beef and Pork Barbeque ~ Niman Ranch Hanger, Pork Rillettes and Red Wine Braised Pork Belly with Truffled Butterbean Mash and Turnip Slaw
  • Bombay Gin Infused with Alabama Okra, Mustard Seed and White Pepper Shaken with Tomato and Orange Juice
  • Deconstructed "Carrot Cake” with Cream Cheese Ice Cream
  • Chocolate Bread Pudding with Basil Ice Cream and Orange Confit
Posted on Tuesday, September 25, 2007 at 05:55PM by Registered CommenterDeborah Lockridge in , , | CommentsPost a Comment

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