Farm to Table

Before the farm-to-table cooking movement became the cultural zeitgeist it is today, chefs have known that the closer you are to your food, the more flavorful and fresh it arrives to the table.

Upon its inception in 1995, Hot and Hot Fish Club began to develop and utilize their extensive network of celebrated purveyors, foragers, and artisans who supply the Birmingham area with local fare, and continue this tradition today. These folks are considered the true heroes of Hot and Hot Fish Club, sharing a great passion for products and hard work that you can taste and see on the plate




Snow’s Bend Farm, Coker, Alabama
Petals from the Past, Jemison, Alabama
Forager Chris Bennett, Pell City, Alabama
Jones Valley Urban Farm, Birmingham, Alabama
Anson Mills, Columbia, South Carolina
Benton’s Smoky Mountain Country Hams, Madisonville, Tennesee
Belle Chèvre, Elkmont, Alabama
The Chef’s Garden, Huron, Ohio
Buddy Ward’s 13 Mile Seafood Co., Apalachicola, Florida
Border Springs Farm, Patrick Springs, Virginia
Terra Preta Farm, Bessemer, Alabama
Sexton’s Seafood, Birmingham, Alabama
Evans Meat, Birmingham, Alabama
Greg Abroms Seafood, Panama City, Florida
Heron Hollow Farm, Columbiana, Alabama
J3 Organics, Bessemer, Alabama
Harvest Farm, Cullman, Alabama
McEwen and Sons, Wilsonville, Alabama
Fudge Family Farms, Madison, Alabama
The Cheese Advocate, Birmingham, Alabama
Foods In Season, Washougal, WA
Herb Inc., Birmingham, Alabama
Clover Hill Farm, Spring Junction, Alabama
Ovenbird, Birmingham, Alabama