New this week are: Purple Lilac Bell Peppers, Magda and Zephyr Zucchini from K&S Farms, Pink-eyed peas from Evans Farms, patio peaches, cooking apples, Criss Cross and Ambrosia watermelons from Rolling Thunder Farm, Texas Ranger Soap for men (made with chocolate and cedar) and Bath Fizzies for the ladies from Cheeky Maiden Soap Company, and custom-designed Herb Boxes from Nana’s Herbs.
Bright Star Chef Demo
July 24, 2010
As a 2010 James Beard Foundation award winner in the American Classic Restaurant category, The Bright Star has proven itself worthy of the high praise it consistently receives from customers. The restaurant has operated in downtown Bessemer for over 100 years and has been recognized as one of Birmingham’s top three restaurants by readers of the Birmingham News for the past 10 years.
Though known for its hand cut steak and fish which are dominant on the menu, the cuisine is varied and includes both Greek and New Orleans influences. The lunch menu includes various meats and an array of vegetables. Desserts are sinfully delicious; select from Lemon Ice Box Pie, NY Style Cheesecake or a wicked New Orleans Style Bread Pudding with Whiskey Sauce.
Chef Tony Feagin from The Bright Star Restaurant in Bessemer will prepare one of the restaurant’s signature dishes, Fried Green Tomatoes with Shrimp and Tomato Salsa, at the Helena Farmers Market on Saturday, July 24. The cooking demo begins at 9:00, and market hours are 8:00-noon through September. See www.helenamarketdays.com for details and directions.
While Chef Feagin has worked at The Bright Star for over 20 years and is currently the dinner chef who hand cuts the steaks, he also finds time to serve as an instructor at local culinary schools.
The Bright Star is located at 304 19th Street North, just down the street from the Bessemer Courthouse. The phone numbers are 426-1861 and 424-9444. For directions, menus, and party details, see www.thebrightstar.com.
