In honor of 25 years of providing the best in recipes, food editorials and other culinary content, Cooking Light will be hosting a dinner event at Birmingham’s Hot and Hot Fish Club on the evening of October 8.
2012 James Beard Award-Winning Chef Chris Hastings will be providing the fare for the evening with a special 12-course walkabout menu of Southern specialties done “light.” Hot and Hot Fish Club will be partnering with Alabama Gulf Seafood, Back Forty Beer Co., and International Wines to provide guests with the best of local food and drink.
The event is open to the public and tickets are available for purchase now from Cooking Light’s website. Admission is $100 per person, and a portion of the proceeds will be donated to Cooking Light’s featured charity FoodCorps, a nationwide team of leaders that connects kids to quality food items and helps them sustain a healthy lifestyle.
Based in Birmingham, Cooking Light is a monthly food magazine dedicated to providing recipes, culinary commentary, and a wealth of other food-related articles. The magazine is published by the Birmingham-based Southern Progress Corporation, a subsidiary of Time Inc.