06.01.2012

New York’s Big Apple Barbecue to Serve Up Alabama Gulf Seafood

Barbecue may be the flagship dish of New York City’s 10th Annual Big Apple Barbecue Block Party presented by Southern Living, but Alabama Gulf Seafood will be the only seafood on deck for those who are feeling a bit more adventurous.

On June 9-10, Alabama’s newly-crowned James Beard Award winner Chef Chris Hastings of Birmingham’s Hot and Hot Fish Club will be on hand to show more than 140,000 folks that there are endless possibilities for fresh seafood, and one taste is all that it’ll take to put our product on the map. On both days, Hastings will be demonstrating preparation techniques for a pair of Alabama favorites: Baked Alabama Oysters with jalapeño and lime, and BBQ Grilled Alabama Head On Shrimp with Hot and Hot Spice Rub, lemon zest and butter.

The Big Apple Barbecue will take place June 9-10 at New York’s Madison Square Park. Check out the schedule below to see when Alabama Gulf Seafood and Chef Hastings will be taking the stage.

Saturday, June 9
Southern Living Tent: 4 p.m. – 5 p.m.
Seminar Stage: 5 p.m. – 6 p.m.

Seafood with Soul: 2012 James Beard Award Best Chef: South winner and chef and owner of Hot and Hot Fish Club in Birmingham, Alabama, Chris Hastings is a passionate advocate for Southern fare and locally-sourced products—especially Alabama Gulf Seafood. Come watch him prepare BBQ Grilled Alabama Head On Shrimp with Hot and Hot Spice Rub, lemon zest and butter.

Sunday, June 10
Seminar Stage: 3 p.m. – 4 p.m.
Southern Living Tent: 4 p.m. – 5 p.m.

The Oyster is Our World: Stop by and watch 2012 James Beard Award Best Chef: South winner and chef and owner of Hot and Hot Fish Club in Birmingham, Alabama, Chris Hastings demonstrate an incredibly fresh way to add a little spice and a lot of Southernness to the simple oyster. This baked-oyster recipe calls for the sweetness of lime, the heat of the jalapeño and the saltiness of an Alabama Gulf Oyster.