We’re excited to share that Birmingham Home & Garden recently featured Chef Bill Briand and Little Bird in a story about a special Southern Grace dinner in Fairhope. Published on August 17, 2026, the article brings readers inside an evening that gathered four acclaimed Southern chefs around one table and one kitchen.
The dinner brought together Bill Briand of Little Bird, Frank Stitt of Bottega and Chez Fonfon, Rob McDaniel of Helen and Bayonet, and Adam Evans of Automatic Seafood & Oysters. The article traces the roots of the Southern Grace dinner series back to Bill’s time at Fisher’s in Orange Beach, where the idea was simple: invite chefs you admire, give them space to cook, and build an evening around food, wine, and community. That tradition now continues at Little Bird in Fairhope.
The feature walks through the evening’s five-course menu, including dishes like warm asparagus with crawfish, oyster and leek soup, Bill’s crab-crusted red snapper, and speck-wrapped swordfish. Each course was paired with wine selected by Will Jones, Little Bird’s Wine Director, adding another layer to an experience centered on thoughtful hospitality and collaboration.
The story also shares recipes from the evening that readers can recreate at home, including Bill Briand’s Oyster Salad with Warm Bacon Vinaigrette, made with fresh spinach, fried oysters, shaved red onion, and a Creole mustard-bacon dressing. It’s a fitting reflection of Bill’s Gulf Coast cooking style: familiar Southern ingredients presented with care and personality.
We’re proud to see Bill, Little Bird, and Fairhope featured in a story that captures the spirit behind these dinners: great chefs, meaningful friendships, thoughtful food, and a table designed to bring people together.
Click here to read the full article :
https://birminghamhomeandgarden.com/james-beard-chef-recipes-fairhope/